Dairy-free chocolate tart. Rich, creamy ganache inside chocolate shortcrust pastry.
Add the flour to a large bowl and rub in the margarine.
Stir in the icing sugar and cocoa powder then use your hands to press it all together into a ball of dough.
Cover the dough and place it in the fridge for 30 minutes.
While the dough is chilling, preheat your oven to 200°C (180°C for fan ovens) and have a 9-inch tart tin to hand.
After the 30 minutes are up, roll the dough out on a floured surface until it's slightly larger than your tart tin. Use your rolling pin to drape the dough into the tin then use your fingers to gently press it into place.
Dock the pastry by poking small holes all over the bottom with a fork.
Put some baking paper over the pastry and cover with baking beans. This will act as a weight to stop the pastry from rising. If you don't have baking beans, you can use uncooked rice or lentils instead.
Bake the pastry for 15 minutes. Remove the baking paper and beans then bake for 15 more minutes.
Let it cool completely before carefully removing it from the tin.
Finely chop the chocolate.
In a pot over the stove, gently heat the soya cream. When it starts to bubble at the edges, immediately remove it from the heat and pour it over the chopped chocolate. Mix the two together until the chocolate has melted and you have a smooth, glossy mixture.
Spoon the chocolate mixture into the pastry case and spread it out evenly.
Let it sit at room temperature for 30 minutes then add chocolate shavings on top. Leave to set at room temperature for 5-6 hours, until firm to the touch. You can put it in the fridge to speed things up if you prefer but this will take away the shine on the chocolate.
Once set, cut into slices and enjoy!