COOKS IN 1H 10M PLUS CHILLING
- 150 ml soya milk
- 4 cardamom pods
- 4 tablespoons sugar
- 1 tablespoon cornflour
- 250 g dark vegan chocolate (70%)
- 1 teaspoon vanilla extract
- 250 g plain flour
- 125 g icing sugar
- 1 teaspoon ground ginger
- 125 g soya margarine (cold) , plus extra for greasing
- 400 g rhubarb
- 25-40 g sugar
- 1 splash of ginger cordial
- 1 orange
- Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 25cm loose-bottomed tart tin.
- To make the pastry, sift the flour, icing sugar and ginger into a large bowl. Roughly chop and add the margarine and, working quickly, rub into the dry ingredients. Add enough cold water so you can bring the mixture together into a ball. Wrap the dough in clingfilm and chill for 30 minutes.
- Once chilled, roll the pastry to ½cm thick and line the tin. Trim any excess and prick all over with a fork. Return to the fridge for 30 minutes.
- Bake the pastry blind for 15 minutes. Remove the weight and cook for a further 10 to 15 minutes, until golden brown and cooked through.
- For the filling, place the soya milk in a small pan with 200ml water, crush and add the cardamom pods, and the sugar, then warm over a low heat.
- Put the cornflour in a small bowl with a few tablespoons of the warm soya mixture and stir till smooth, then return to the pan, stirring to combine, and bring back to the boil. Remove the cardamom pods.
- Snap the chocolate into a bowl and pour over the hot soya. Stir to combine. Add the vanilla extract and a pinch of sea salt, pour into the case, chill for 5 to 6 hours.
- To cook the rhubarb, cut into 5cm pieces and place in an ovenproof dish with 2 or 3 tablespoons of sugar, depending on how sharp the rhubarb is. Add the cordial, orange zest and juice, and cover with a cartouche (greaseproof-paper disc).
- Bake for 20 to 25 minutes, or until soft but holding its shape. Leave to cool. Serve thin slices of the tart with the rhubarb.