- 300g vegan pastry
- 500g dark chocolate buttons
- 400ml coconut milk
- 60g blanched peanuts
- 60g demerara sugar
- Plain flour, for dusting
- Flaky sea salt
- 2 tbsp cold water
- 1.
Remove the pastry from the fridge 5-10 mins before you want to roll it out. Dust your work surface with a little flour, if you have some. Using a rolling pin, roll your pastry as thin as possible to a size and shape that will cover your tart tin – we used a shallow, 26cm round tart tin, with a loose base. If you don't have any flour, you can roll the pastry out between two large sheets of baking paper.
- 2.
Lay the pastry inside the tin and gently press it into the sides. Trim off any excess pastry, leaving a little overhanging the top of the tin. Set any excess pastry to one side to patch any holes later. Pop the lined tart tin into the freezer for 1 hr or in the fridge for 4 hrs. This will help stop the pastry from shrinking.
- 3.
When you're ready to bake the tart, preheat your oven to 180°C/Fan 160°C/Gas 4. Place a large sheet of baking paper on top of the pastry and fill with ceramic baking beans or dried rice, lentils or barley. Slide the tart case into the oven to blind bake for 20 mins.
- 4.
Remove the tart from the oven. Carefully lift out the baking paper and tip the ceramic beans or grains back into a bowl to cool, before storing to use again another time. If there are any small holes in the pastry case, patch them with the pastry trimmings. Prick the tart all over with a fork to stop it puffing up. Pop the tart back into the oven to bake for 15 mins till it's golden and crisp. Leave the tart to cool completely in the tin.
- 5.
To make the filling, tip the chocolate buttons into a large heatproof bowl. Pour the coconut milk into a medium-sized pan and set over a medium heat. Warm till it just begins to bubble. Pour over the chocolate and stir till completely melted and the mixture is smooth. Pour into the tart case and smooth with the back of a spoon. Lightly cover with food wrap and slide into the fridge for 4 hrs till set, or overnight.
- 6.
While the tart is setting, make the salted caramelised peanuts. Line a baking tray with baking paper. Tip the peanuts and sugar into a small pan. Add 2 tbsp/30ml cold water and a large pinch of sea salt. Place the pan on a medium heat and cook, stirring regularly, till all the sugar has dissolved. Keep cooking and stirring for 5-10 mins till the caramel becomes thick, starts sticking the peanuts together and turns a golden toffee colour. Tip the caramelised peanuts onto the baking paper and spread them out. Leave to cool for 10 mins. Roughly chop the peanuts into shards or chop finer, if you prefer. Store in an airtight tub till needed.
- 7.
Remove the tart from the fridge 1 hr before serving. Removed from the tin and place on a serving plate or board. Sprinkle over the salted caramelised peanuts and serve.
- Tip
Get Ahead:
The tart can be made a day in advance. Store it in the fridge, loosely covered with food wrap. Add the caramelised peanuts just before serving. The tart case can be made up to 1 month in advance. Follow steps 1-5, then leave to cool completely. Wrap tightly and store in the freezer. Defrost overnight before filling. The caramelised peanuts can be made 3 days in advance. Store in an airtight container and chop just before serving. - Tip
Love Your Leftovers:
Any leftover tart can be kept, in an airtight tin, for up to 3 days. It's OK to keep it at room temperature, but if your kitchen is warm, you may prefer to keep the tart in the fridge so the chocolate filling doesn't melt.