An easy shortcrust pastry tart with a no-bake chocolate orange filling.
Add the flour into a large bowl. Rub the margarine into the flour until it resembles breadcrumbs, then stir in the icing sugar.
Add the water and stir until it starts to stick together. Use your hands to press it together into a dough. It will seem crumbly at first but will come together.
Place the dough in the fridge for 30 minutes to chill.
While the dough is chilling, preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven) and prepare a 9-inch tart tin.
After the 30 minutes are up, gently press the dough in your hands to get rid of any large cracks. Roll it out on a floured surface to around ½cm thick, until it's just larger than your tin. Rotate after each roll and add more flour as needed to prevent it from sticking.
Drape the dough over your tart tin and gently press it into the sides, making sure to go all the way up. Cut off any excess at the top.
Place a piece of baking paper on top of the tart, then pour some baking beans or uncooked rice over it until the bottom of the tin is covered.
Bake the pastry for 15 minutes, remove the baking beans and parchment paper, then bake for a further 15 minutes.
When the tart is ready, it will be slightly golden brown at the edges. Allow it to cool in the tin for 10 minutes then transfer it to a wire rack to cool completely.
Over very low heat, melt the chocolate in a large pot and add in the orange extract if using. Once it's melted, remove it from the heat and set aside.
In a separate pot, heat the soya cream until bubbles just start to form at the sides. Pour the hot cream into the melted chocolate then cover the mixture and allow it to sit for a few minutes.
After a few minutes, stir the cream and chocolate together. You should end up with a thick, glossy chocolate mixture.
Place the cooled tart crust onto a cake stand or plate and pour the filling in. Use a spoon or spatula to spread it out evenly. Top with orange zest if desired.
Chill the tart in the fridge for 4 hours until firm. Then cut into slices and enjoy!