• 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.

Jam

• 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.

Ganache

• 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.