Salted Chocolate Orange Tart

Method

1. Add the biscuits to a clean tea towel and hold the edges closed, then crush the biscuits with a rolling pin until fine. Transfer the biscuit crumbs to a mixing bowl along with the zest from 1 orange and the cocoa powder. Next, add the vegan margarine to a saucepan over a low - medium heat until melted, then pour the melted margarine into the mixing bowl with the biscuit crumbs and stir until fully combined. Transfer the biscuit base to a 23cm (9”) loose-bottomed tart tin and use your fingers to spread it out evenly across the base and up the sides.
2. Next add an inch or so of water to a saucepan over a low heat. Place a metal or glass mixing bowl in the mouth of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Roughly break up the chocolate straight into the bowl and stir occasionally until fully melted.
3. Remove the bowl from the saucepan. Add the coconut milk and maple syrup to the bowl. Then add the sea salt, crushing the flakes between your fingertips as you sprinkle them in. Squeeze out the juice from the oranges until you have 125ml (4.2 fl.oz) of orange juice and add it straight to the bowl, then stir until fully combined. Pour the chocolate mixture straight into the tart tin and gently shake the tin to remove any air bubbles. Pop the tart in the fridge for a minimum of 2 hours or until the chocolate has set.
4. Decorate with a sprinkling of sea salt to serve.