Prep: 30 mins
Cook: 45 mins
For the tart:
350 ml almond, hazelnut or soy milk
4 cardamom pods
1 orange, zested
2 tablespoons sugar
1 tablespoon cornflour
300g dark chocolate (70%)
1 teaspoon vanilla bean paste
1 packet ready roll puff pastry
1.Preheat the oven to 180ºC fan. Lightly grease a 25cm loose-bottomed tart tin.
Roll the pastry to ½ cm thick and line the tin. Trim any excess and return to the fridge for 30 minutes to firm up.
Bake the pastry blind (using baking paper weighed down with dried pulses, rice or pastry weights) for 15 minutes.
Remove the weights and paper and cook for a further 10 to 15 minutes, until golden brown and crisp on the bottom.
For the filling, place the milk in a small pan with 200ml water, crush and add the cardamom pods, orange zest and the sugar, then warm over a low heat.
Put the cornflour in a small bowl with a few tablespoons of the warm liquid and stir till smooth, then return to the pan through a sieve, to remove the cardamom pods and orange zest. Stir well to combine, and bring back to the boil.
- Snap the chocolate into a bowl and pour over the hot soya. Stir to melt the chocolate. Add the vanilla paste and a good pinch of sea salt, then pour into your pastry case and bake for 20 to 25 minutes, or until the filling is soft but holding its shape. Leave to cool. Serve thin slices of the tart with fresh berries and a dollop of yoghurt or crème fraiche.