Rich Chocolate and Raspberry Tart

Who cares if it's not someone's birthday, there's always a reason to celebrate! This tart is easy to make and is so indulgent that even the fiercest meat eater won't know it's vegan. If you can't find vegan honeycomb you can substitute it for any topping of your choice, like sliced almonds, pistachios or more berries!

Ingredients for the tart case

  • 200g plain flour
  • 40g melted coconut oil
  • 40g vegan butter
  • 1 tbs raw sugar
  • 60-80ml cold water

Ingredients for the ganache and topping

  • 150ml soy milk
  • 2 English Breakfast teabags
  • 250g chocolate
  • 1 cup raspberries
  • 1/2 cup vegan honeycomb, crushed
  • 1/2 cup crushed nuts


Instructions for the tart case

  • Preheat oven to 170 degrees Celsius
  • Place flour, oil, butter and sugar in a food processor until mixture is crumbly
  • Slowly add water until mixture comes together
  • Press into a rectangular tart case and prick base all over with a fork
  • Bake in oven for approximately 20 minutes or until starting to brown
  • Remove from oven and leave to cool

Instructions for the ganache and topping

  • Heat milk and tea bags in a saucepan over a low heat until bubbles start to form (do not boil)
  • Remove form heat and set aside for 20 minutes to let teabag flavour infuse
  • Remove tea bags and place again on the heat, slowly adding chocolate until it has completely melted and is well combined
  • Pour straight into tart case and top with raspberries
  • Place in the fridge and leave to set for 1 hour
  • Top with honeycomb and nuts, and enjoy!

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