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Vegan chocolate tart with rhubarb
Vegan chocolate tart with rhubarb
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Total Time:
1 hour 10 minutes
Indulgent dairy-free tart with a perfect balance of richness and tang from rhubarb.
Ingredients:
  • 150 ml soya milk
  • 4 cardamom pods
  • 4 tablespoons sugar
  • 1 tablespoon cornflour
  • 250 g dark vegan chocolate (70%)
  • 1 teaspoon vanilla extract
  • 250 g plain flour
  • 125 g icing sugar
  • 1 teaspoon ground ginger
  • 125 g soya margarine (cold) plus extra for greasing
  • 400 g rhubarb
  • 25-40 g sugar
  • 1 splash of ginger cordial
  • 1 orange
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4 and lightly grease a 25cm loose-bottomed tart tin. 2. Make the pastry by sifting flour, icing sugar, and ginger into a large bowl. Add chopped margarine and rub into dry ingredients until mixture resembles breadcrumbs. Stir in cold water and form into a ball. Wrap in clingfilm and chill for 30 minutes. 3. Roll out the chilled pastry to ½cm thick and line the tin. Prick all over with a fork and chill for another 30 minutes. 4. Blind bake the pastry for 15 minutes, then remove weights and bake for an additional 10-15 minutes until golden brown. 5. For the filling, heat soya milk and water in a pan with crushed cardamom pods and sugar. Mix cornflour with some of the warm liquid, add back to the pan, and stir until thickened. Remove cardamom pods. 6. Pour hot liquid over chopped chocolate, add vanilla extract and sea salt, stir until smooth. Pour filling into the pastry case and chill for 5-6 hours. 7. Cut rhubarb into 5cm pieces and place in an ovenproof dish with sugar, cordial, orange zest, and juice. Cover with greaseproof paper and bake for 20-25 minutes until soft. Allow to cool. 8. Serve thin slices of the tart with the cooked rhubarb on the side.

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