Salted Chocolate Tart
[Vegan]

For the salted chocolate

1. Pour the coconut cream into a wee saucepan over medium heat. Roughly chop the chocolate, toss the pieces into the cream and leave it alone. Soon enough the chocolate will start to ooze into the cream, at which point you may begin to swirl the pan to help the chocolate blend with the cream. Or just use a wooden spoon.
2. Take the pan off the heat, fold in the maple syrup and sea salt, and after a final stir, set aside to cool.
3. When the chocolate is properly cooled, pour into the cooked pastry case and place in the fridge. Depending on how cold your fridge is, it will take between 2 and 4 hours to fully set. You can test the firmness of your tart by shaking it side to side; if the chocolate wobbles, it’s not ready yet.
4. Sprinkle sea salt flakes over your tart and serve cold.

For the shortcrust pastry

1. You can make the shortcrust pastry either in a food processor or in a bowl. If the former, place all ingredients in a food processor and pulse until they begin to form a dough. If the latter, place the ingredients in a large bowl and, with the pads of your fingers, rub together the flour and butter until they resemble wet sand. Add a splodge of water if your dough is too dry and crumbly.
2. Lightly flour a clean surface. Roll out your dough roughly into a large circle, about 1/2 a centimetre thick. Drape it inside a 29cm (11.5 inch) greased pie tin. Fill with baking beans and bake in a pre-heated oven at 180ºC (356ºF) for 15 minutes. Cool on a wire rack.