110g plain flour
Pinch of salt
50g dairy free spread, chilled
1-2 tbsp cold water (you may not need all of the water)
200g Nature's Charm Coconut Caramel Sauce
75g vegan dark chocolate
50ml Nature's Charm Evaporated Coconut Milk
20g vegan white chocolate
Pre-heat the oven to 180c. Make the pastry by rubbing together the plain flour, salt and dairy-free spread until the mixture resembles breadcrumbs. Then add 1 tbsp. of the cold water at a time and bring the pastry dough together until it forms a smooth dough and shape into a ball. Wrap with cling-film and refrigerate for 10-15 minutes.
When the pastry has chilled, roll out into a circle or rectangle depending on the shape of your tin, to ½ cm thickness. Carefully line your tin with the pastry, pressing the pastry into the corners of the tin and then trim any excess pastry along the top. Line the pastry with parchment paper and then fill with baking beans.
Blind bake the pastry case for 15 minutes, or until the pastry is firm, and then remove the parchment paper with the baking beans and cook for a further 5-7 minutes until golden brown.
Cool the pastry case on a wire rack completely before continuing with the recipe.
When the pastry case is completely cooled, gently cover the bottom with the caramel sauce.
Melt the dark chocolate and evaporated milk together either in the microwave or in a bowl set over a pan of gently boiling water. Mix until the mixture is smooth and glossy. Gently spread the warm mixture over the caramel base.
Melt the white chocolate and then drizzle over the dark chocolate with a spoon and then using a cocktail stick, swirl the white chocolate to create a marble effect.
Let the tart cool at room temperate for 15-20 minutes to allow the chocolate filling to firm up a bit before serving.