Chocolate Tart

Servings: Serves: 8

Nutritional Information:

Per serving (108g)

Calories 448, Fat 34g, Saturates 19g, Carbohydrate 36g, Sugars 9.7g, Fibre 4g, Protein 4.1g, Salt 0.33g


For the pastry

200g (1 3/4 cup)
50g (1/2 cup)

For the filling

You will also need

8-inch tart case



Preheat the oven to 180°C/350°F/Gas 4. For the pastry, add the plain flour, cocoa powder, butter and agave syrup to a food processor, and pulse until the mixture resembles breadcrumbs.


Transfer the mixture to a large bowl and bring together with your hands, being careful not to overwork the pastry. If the pastry seems too wet add a little more flour, if it's too dry add a little water. Once the pastry is formed, wrap in cling film and refrigerate for 20 minutes.


Remove the pastry from the fridge, roll it out to ¼ inch thick, and line the tart case. Prick the bottom with a fork and blind bake with baking beans for 10 minutes. Remove the baking beans and cook for a further 10 minutes.


For the filling, add all the filling ingredients to a pan and bring to the boil. Once boiling, remove from the heat and pour into the pastry case. Transfer the tart to the fridge to set overnight.


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