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Mocha tart (dairy-free)
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Prep Time: 60 minutes
Cook Time: 60 minutes
Total Time: 120 minutes
Ingredients:
300g good-quality dark chocolate*
400ml coffee-flavoured soy milk
4eggs
20.00 gm dark cocoa powder
20.00 gm cornflour
75g caster sugar
75g almond meal
250g plain flour
75g olive oil spread
12.00 gm icing sugar
Instructions:
Prepare the baking tray with parchment paper and melt 200g chocolate in a bowl over simmering water, ensuring the bowl does not touch the water.
Spread the chocolate thinly on a tray using a palette knife. Allow it to cool and then refrigerate until firm.
In a food processor, combine flour, butter, and icing sugar until combined. Add 2-3 tablespoons of iced water and process until a smooth dough forms.
Cover with plastic wrap and refrigerate for 20 minutes to allow the flavors to meld together.
Preheat your oven to 180°C for the perfect baking temperature.
Roll out pastry to fit a 23cm loose-bottomed tart pan and chill for 10 minutes. Line the pastry with baking paper and pastry weights or raw rice, then blind bake at 180°C for 15 minutes. Remove the paper and weights or rice, then bake for an additional 5 minutes.
Lower the oven temperature to 160°C. Melt soy milk and the rest of the chocolate in a saucepan over low heat, stirring constantly. In a bowl, whisk together eggs, cocoa, cornflour, and sugar, then mix in the melted chocolate mixture and almond meal. Transfer the mixture into the pastry case and bake for 30 minutes until it's just set. Let it cool, then sprinkle caster sugar over the tart. Garnish the tart by cutting chocolate into shards.