Chocolate Tart

In November we celebrated our 2 year wedding anniversary, my those two years have flown, I still think of us as newly weds, but I guess we can't really say that any more. We didn't want to spend a fortune on going out so I decided to surprise the husband when he got home with a meal made of dishes we had at our wedding.

We started with a nice humous, with rocket and freshly baked squash bread (which I've posted previously) followed by pumpkin risotto and then dark chocolate tart. The tart is a new one for me, so it was a risky experiement but turned out to be lovely - I'm going to experiment with different flavours with it - maybe orange or caramel.

Chocolate Tart
I made a few small tarts, but this could also be used to make one large tart.

Pastry:
150g cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
7 tablespoons cold vegan marg
3 tablespoons cold water
 
Cut the cold marg into the flour, salt and sugar until it has a crumb like texture. Sprinkle with water and toss until the mixture forms a ball. Seperate into small balls and squash slightly then put in the fridge in clingfilm for a few hours. Once chilled put in dish and bake at 190 for c20-25 mins.
 
Filling - dark chocolate ganache
450g dark dairy-free chocolate, coarsely chopped
400g can light coconut milk
1/2 teaspoon vanilla extract

Break choc into small bits, heat milk in pan until just boiling, pour over choc and leave for 5 mins without stiring. then stir in the vanilla extract and stir until goes silky. Then pour into pastry cases and chill.

Eat - yum. The husband enjoyed it, I keep promising to make it again.