Reading Time: 2 minutes
- 180 g all purpose flour
- 40 g cacao powder
- 50 g icing sugar
- 120 g vegan butter chopped
- 2 tbsp cold water
- pinch salt
Cranberry Orange Jam
- 200 g cranberries
- 100 g maple syrup
- 50 ml water
- 1 orange zest and juice
Chocolate Orange Ganache
- 350 g dark chocolate
- 200 ml vegan cream
- 100 ml orange juice (3 oranges)
- 2 tsp orange extract
Sift the flour, icing sugar, cacoa powder and salt into a mixing bowl.
Add in the chopped vegan butter and work into the dry mix until crumbly.
Add the cold water and compress into a ball. Chill in the fridge for 30 minutes.
Pre-heat the oven to 200C.
Scatter flour on a work surface, remove the pastry from the fridge and roll out to a thickness of 4mm.
Spray your tart tin with baking spray (or rub it with butter) and a light dusting of flour.
Pick up the pastry using a rolling pin and drape over the tart tin. Press the pastry against the tart tin all the way around and cut off the excess.
Place parchment into the tart tin with baking beads or dry lentils/rice and blind-bake for 25 minutes. Remove the baking beads and bake for a further 10 minutes.
Take the tart case out of the oven to chill while you work on the fillings.
Place all the ingredients in a pot over medium heat. Stir constantly and bring up to a boil for 5 mins.
Gently smash the cranberries against the side of the pot. Continue to cook for 10-15 minutes until the jam is thick. Optionally, use a hand blender to purée the cranberry jam.
Once ready, allow the jam to cool for 2 hours and then spread across the base of the cooled tart crust.
Heat the vegan cream on the hob with the orange juice and orange extract. Once it is hot, pour the hot cream over the chocolate. Leave for 1 minute and then mix together until homogenous.
Pour the ganache over the jam layer.
Garnish with decorations.