Chocolate & Orange Tart

Hazlenut and oat pastry

1. Pre-heat the oven to 150ºC (fan) or 165ºC regular/325°F/Gas Mark 3.
2. Grease a loose bottom 25cm/10inch tart case with oil. Blend the oats and hazelnuts to a fine mixture.
3. Pour into a bowl, add remaining ingredients and mix with your hands until and the sugar and oil has been incorporated.
4. Roll out the pastry between two sheets of baking parchment to around 4mm/1‚ÅÑ5 inch thick.
5. Peel the pastry off the parchment and lay into the tart case, gently pressing into the corners and making sure the sides aren’t too thin. Alternatively, press the pastry into the case using your hands and just make sure the pastry is an equal thickness the entire way round the case.
6. Bake blind with baking beans or uncooked pulses/beans for 45 minutes. Check after 30 minutes.
7. The pastry should be dry on the bottom when cooked, and not soft. Let it cool for 25 minutes before filling the tart case.

Chocolate and orange tart filling

1. Melt the chocolate and coconut milk gently over a low heat.
2. Whisk aquafaba with an electric mixer until you reach stiff peaks.
3. Slowly add the melted chocolate and coconut mixture into the whipped aquafaba.
4. Pour down the side of the bowl gently to not lose any air in the mixture, finally add in the orange zest.
5. Once all incorporated, gently pour into the tart case and leave it to set overnight.
6. Enjoy with fresh orange segments and vanilla ice cream.