Ingredients
Serves 6–8
PASTRY
Filling
TO DECORATE (optional)
Method
- Preheat the oven to 180°C.
- Make the pastry by placing all ingredients in a food processor, except the milk. Pulse until a breadcrumb-like consistency forms. Add the milk and pulse to combine.
- Turn the dough out onto a lightly floured surface and form a rough ball. Roll the dough out to form a round sheet, about 3 mm thick.
- Brush a 22 cm loose-base tart tin with a little vegan butter and then lay the pastry in. Press it firmly into the base and up the walls of the tin. Remove any excess pastry from around the sides.
- Place a sheet of baking paper into the pastry shell and weigh it down with baking beads. Bake for 30 minutes. When done, remove the baking beads and set aside to cool.
- Meanwhile, make the filling. Place the bay leaves and soy milk into a saucepan, then simmer on very low heat for 30 minutes with the lid on. When done, remove the bay leaves and allow to cool.
- Combine the cornflour and milk to make a paste. Add to the saucepan with the cooled bay-infused milk along with the coconut cream, caster sugar, and agar powder. Stir to combine then place back on the heat, whisking frequently until it gets very thick.
- When thickened, remove from the heat and add the chocolate, mixing until it melts and combines. Fill the pastry case with the chocolate filling and refrigerate overnight.
- To serve as an Easter treat, sprinkle lightly with cacao and decorate the tart with vegan-friendly Easter eggs and edible flowers of your choice.
