Vegan Chocolate Shortcrust Pastry
Flaky, sweet chocolate pastry for pies and tarts.
Ingredients
- 200 g Plain flour
- 145 g Vegan margarine
- 15 g Cocoa powder
- 30 g Icing sugar
Instructions
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In a large bowl, rub the margarine into the flour. Stir in the cocoa powder and icing sugar.
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Use your hands to press it together into a ball of dough. If the dough is too sticky, add more flour and if it's too dry, add a small amount of ice cold water to help it come together.
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Wrap the dough and chill for 30 minutes.
Baking:
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Preheat your oven to 200°C (180°C fan).
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Roll the chilled dough out on a floured surface to around ¼ cm thick. Drape it over a 9-inch tart tin and press into place.
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Dock the dough with a fork.
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Place baking paper over the bottom of the tart and cover with baking beans, dried lentils or uncooked rice.
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Blind bake the pastry for 15 minutes. Remove the baking paper and beans then bake for a further 15 minutes.
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Leave to cool completely before removing it from the tin.
Recipe Notes
- For mini tarts, you will need to dock the dough but there is no need to blind bake. Bake for around 20 minutes total.