Salted caramel chocolate tart

For the dough:

• 100g Flour
• 40g Refined coconut oil
• 15g Icing sugar
• 3 tbsp Vegan milk
• 1 Pinch of salt

For the caramel:

• 100g Brown sugar
• 1 tbsp Water
• 75g Soya cream
• 20g Refined coconut oil
• 1/2 tsp Salt

For the ganache:

• 50g Dark chocolate 55%
• 65g Soya cream

1. Prepare the pastry by adding the flour, icing sugar and a pinch of salt into a bowl
2. Add the oil, mix and finally add the milk a spoonful at a time depending on the strength of the flour (depending on the kind of flour, you might need more liquid because of its capacity to absorb)
3. Place it in the fridge for at least half an hour before rolling it out
4. Roll out the dough on a floured surface, so that it has a diameter of about 25 cm
5. Place it gently on the baking ring and tuck in the flaps to make sure they are firmly against the sides of the ring
6. Put back in the fridge for at least half an hour, then using a paring knife, cut the edges to remove the excess dough that comes out of the circle
7. Prick with a fork both on the bottom and on the sides and cook at 180 for at least 20 minutes
8. Prepare the caramel: pour the spoonful of water at the bottom of the pan and add the sugar
9. Meanwhile, heat the soya cream in another saucepan and once the sugar has melted and simmered for a few minutes, add the cream in two or three increments
10. Then add the salt and coconut oil and continue cooking, stirring with a whisk
11. The oil could separate from the mixture, so I recommend blitzing it with a blender a few seconds to have a more homogeneous mixture
12. Pour over the dough and using a spatula to equalise
13. Prepare the ganache by heating the cream until it is very hot, pour it over the chocolate (you can also melt the chocolate beforehand to facilitate the emulsion of the two elements) and mix until you obtain a smooth cream
14. Pour it over the tart and repeat step 12
15. Place in the fridge for at least two hours to give it time to solidify
16. Sprinkle with natural salt before cutting