Rich Chocolate Tart


300 ml (1/2 pint) dairy-free cream
3 x 5 ml spoons (3 teaspoons) caster sugar
a pinch of fine sea salt
50g (2 oz) dairy-free margarine
200g (7 oz) of dark dairy-free chocolate, broken into pieces
50 ml (3 1/2 tablespoons) dairy-free milk 
A 23 cm gluten free pastry case 

(For a gluten-free pastry recipe click on this link: )

What to do:

  1. Place the dairy-free cream, sugar and salt in to a pan and gently heat until it begins to boil.  Remove from the heat as soon as the mixture begins to boil up.
  2. Once off the heat, add the dairy-free margarine and chocolate.  Stir until well blended - this can take a few minutes.
  3. Let the mixture 'rest' for 2 minutes, then stir in the dairy-free milk.  Keep stirring until the chocolate looks shiny.
  4. Carefully pour into your prepared gluten-free pastry case and leave to set at room temperature for about 2 hours.
  5. The surface should be shiny but you could still grate more chocolate on top and serve with a few fresh raspberries and dairy-free cream.
TIP: The salt is essential as it brings out the sweetness of this rich chocolate tart!
You can grate dark chocolate on top and decorate with fresh raspberries