An unexpected ingredient results in a dairy-free, decadent chocolate ganache that pairs perfectly with raspberries.
Preheat oven to 200°C. Grease 8x12 cm tart tins.
Combine the flour, cocoa powder, icing sugar and salt in a food processor and mixed. Add the lard and whiz until mixture looks like breadcrumbs.
Beat the yolks and water then add to the food processor and mix until the mixture starts to stick together then turn out onto a lightly-floured surface and knead briefly until smooth.
Shape into a flat disc, wrap in cling wrap and chill in the fridge for 15 minutes.
Divide dough into 8 and roll out to fit a 12cm tart tin. Trim the pastry edges, then chill in the fridge for 20 minutes.
Line the pastry cases with baking paper and weigh down with rice, blind bake for 15 minutes. Remove paper and bake for a further 7 minutes. Remove from oven and let cool down and crisp up.
Combine all the ingredients into a food processor and blend until the mixture is smooth without any lumps, about 2 minutes. Scrape down the bowl half way through.
Pour chocolate filling into the cooled curst, spread into an even layer. Cool the tart in the fridge for 30 minutes.
Place raspberries, water and sugar in a medium saucepan and stir over a low heat without boiling, until the sugar dissolves. Add the orange zest, increase the heat and bring to the boil. Reduce heat to medium-low and simmer uncovered for 2 minutes. Take off heat and strain mixture through a sieve to remove the seeds.
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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