700ml(3cups)unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
3tablespoons(3tablespoons)cocoa powder
8tablespoons(8tablespoons)maple syrupto taste (or sub any other sweetener)
Pinch(Pinch)salt
7heaped teaspoons (7heaped teaspoons )cornflour (cornstarch)(or sub arrowroot)
Instructions
For the pastry:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using.
Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 22.5cm/9inch pie dish.
Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans.
Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.
Leave to cool slightly before pouring in the filling.
For the filling:
Add all the ingredients to a pan and mix very well (before heating).
Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed.
Taste and adjust flavours accordingly (more cocoa powder for chocolate flavour, more maple syrup for sweetness etc).
Once the tart crust has cooled a little, carefully pour the filling into the crust.
Leave to cool completely before cutting, ideally keeping the tart in the fridge for a couple of hours, to allow the filling to set properly.
Decorate the tart as desired - I used chopped pistachios and freeze-dried raspberries.