Vegan Chocolate Raspberry Tart

Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and grease a 22cm round springform cake tin with a few drops of sunflower oil.

To make the pastry, sift the flour and salt into the bowl of a food processor. Add the chilled butter or coconut oil and blitz until it resembles fine breadcrumbs. Add the maple syrup or honey and 1½–2 tablespoons of water and bring the dough together with your hands until it is in a smooth ball. If it is still crumbly, add a few drops of water at a time, being careful not to overdo it. Flatten the ball, wrap in cling film and refrigerate for 30 minutes until well chilled but still pliable.

Once the pastry has chilled, roll it out between two sheets of floured cling film and use it to line the tart tin. If using coconut oil, you may find the pastry falls apart more easily. If this happens, simply press the pastry directly into the tin, making sure the base and sides are smooth and even with no cracks. Cover and chill in the freezer for 10 minutes. Prick the base of the pastry all over with a fork, line with parchment paper, fill with dry rice or baking beans and blind bake for 20 minutes. Remove the paper and rice or beans and bake for a further 5 minutes until the tart shell is cooked through and biscuity.

To make the filling, put the coconut cream, vanilla extract and sugar in a pan and set over a medium–high heat. Bring to a boil, then reduce the heat immediately and stir until the sugar has dissolved.

Put the dark chocolate pieces and coconut oil in a bowl and pour over the simmering coconut cream mixture. Whisk until the chocolate and coconut oil have melted and come together into a smooth ganache. Pour the mixture into the tart shell and leave to cool, then cover and place the tart in the fridge for at least 3 hours or until very well chilled and set.

Serve the tart with the raspberries tumbled on top and a dusting of cocoa powder, if you like.