This looks and tastes sophisticated but is in fact a doddle to make. The crust mixture doesn’t need to be rolled, just hand pressed into the tin. No technical pastry skills required. We like the intensity of the dark chocolate topping, but if you have a sweeter tooth, feel free to up the ante.

Makes 1 x 20cm loose bottomed cake tin
FREE FROM GLUTEN / DAIRY
VEGAN

Crust
50g unrefined coconut oil, plus extra for brushing
200g ground hazelnuts
40g maple syrup

Topping
300g dairy free and vegan dark chocolate
1 ripe avocado, mashed to a pulp
2 tbsp vegan Armagnac or other brandy
2 tsp instant espresso coffee granules, dissolved in a little hot water
25 stoned prunes (nice plump ones)
50g hazelnuts, roughly chopped and toasted

Preheat the oven to 150°C / Gas 4.

Line the bottom of the cake tin with baking parchment, and brush the sides with coconut oil.

To make the crust, place the coconut oil in a food processor with the ground hazelnuts and maple syrup. Blitz until well mixed, wet and crumbly. Spoon the mixture into the tin and press it to cover the base and sides. You can use your hands to make sure that it is firmly pressed and evenly spread. Bake for 12-15 minutes. Set aside and allow to cool.

Place 200g of the chocolate in a microwaveable bowl and melt in the microwave for 30 second bursts on medium power until the chocolate has melted. Be careful not to overheat the chocolate as it will burn. If the chocolate has nearly melted but with a few lumps remaining, it is saferto remove from the microwave and stir these lumps in to melt them.

Place the melted chocolate, avocado, brandy and coffee into a large mixing bowl and mix with an electric mixer on high speed for 1 minute until the ingredients are combined. Spread the mixture thickly over the cooled tart base. Place in the fridge to chill and set for at least 1 hour. Once the tart is fully chilled, melt the remaining chocolate using the same method as before. Half dip your prunes in the melted chocolate and place around the edge of the tart. Pop 3-5 half dipped prunes in a little mound in the centre. Sprinkle the toasted hazelnuts over the centre of the tart.

STORAGE Keeps in the fridge for 3 days

TIP Serve with a dairy free and vegan ice cream and drizzle with extra melted chocolate if you wish.

This recipe extract is from Honeybun’s All Day Cook Book by Emma Goss-Custard, published by Honeybee Books, available to buy in our online shop and from all good book sellers.

If you like this, then why not try this delicious free from recipes taken from ‘Honeybuns All Day Cook Book’: Blackcurrant & Elderflower Cakelets, Gnocchi Cheese & Tomato Bake, or Spicy Bean Balls with Spaghetti & Charlotte’s Tomato Sauce.