Vegan Chocolate Pastry Tart with Chocolate Custard

Method

Step one

Preheat the oven to 180?C, 350?F, gas mark 4.

Step two

In a bowl, place the McDougalls Plain Flour, McDougalls Cocoa Powder, sugar and vegan margarine and rub together to a crumble.

Step three

Add the water and mix to make a dough. Then form the dough into a ball, wrap, and chill for 30 minutes.

Step four

On a lightly floured work surface, roll out the pastry to the thickness of a £1 coin. Line your tart tin with the pastry and gently press to line the edges. Trim any excess pastry.

Step five

Prick the pastry base all over with a fork. Line with a piece of baking paper, then fill with ceramic baking beans or uncooked rice.

Step six

Bake for 20 minutes until the edges feel firm, then remove the paper and beans.

Step seven

To make the custard, pour 150ml of soya milk into a bowl. Whisk the sugar and custard and cocoa powder and mix well.

Step eight

Pour the rest of the soya milk into a pan and heat to just below boiling.

Step nine

Pour the soya milk, sugar and custard mix into the pan of soya milk and whisk.

Step ten

Keep whisking and heating until it’s thick. Then remove from heat, place into a bowl and cover with clingfilm so it does not skin while cooling.

Step eleven

Once cool, whisk to ensure it is smooth, place into a piping bag and fill the pastry case. Then slice to serve.