Easy chocolate tart

• Digestive biscuits350g g
• cocoa powder↗2 tbsp tbsp
• plain flour↗1 tbsp tbsp
• golden syrup↗1 tbsp tbsp
• vegan margarine↗125-175g g

  or butter, plus extra for the tin

• coconut milk2 x 400g cans g

  chilled

• dark chocolate↗200g g
• golden syrup↗1 tbsp tbsp
• edible silver or gold spray↗edible silver or

  edible silver or gold

• raspberries↗

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Crush the Digestive biscuits into crumbs in a bowl, using a rolling pin or a food processor. Add cocoa powder, flour, syrup and enough vegan margarine or butter to form a dough. Grease a 23 cm removable-bottom tart tin with butter and press the mixture into the tin.

2. 2

   Bake in the oven for 10–12 minutes, then let it cool in the tin.

3. 3

   Meanwhile, prepare the filling. Open the cans of coconut milk, where the water has separated and sits on top, and the thick coconut cream is at the bottom. Pour off the water (or use it for a smoothie) and transfer the thick coconut cream into a bowl.

4. 4

   Cut the dark chocolate into pieces and melt it in the microwave on high power in short 10‑second intervals, stirring between them, or in a heat‑proof bowl over a pot of simmering water until smooth. Add the coconut together with the golden syrup and whisk vigorously, mixing until no coconut lumps remain.

5. 5

   Pour the filling onto the tart base and place it in the refrigerator to set for 3–4 hours or overnight.

6. 6

   If desired, spray the tart with edible silver or gold glitter spray and serve with raspberries. The tart keeps in the refrigerator for up to three days – it tastes even better one to two days after baking.