Vegan Passionfruit Chocolate Tart

Step 1: Preheat the oven to 170°C.

Step 2: Grease a 19cm x 27cm rectangular loose-bottomed fluted tart pan.

Step 3: For base, beat Nuttelex and icing sugar in a stand mixer fitted with the paddle attachment until pale and fluffy and then add flour and beat until dough begins to come together (it will be very soft).

Step 4: Using floured hands, press evenly into base and sides of pan and prick dough all over with a fork and bake for 25 minutes or until light golden.

Step 5: Cool for 10 minutes and reduce oven to 160°C.

Step 6: To make filling, place the tofu in a processor and whiz until very smooth and then add sugar and whiz to combine, then add passionfruit juice and flours, and pulse to combine.

Step 7: Pour into tart shell and bake for 20 minutes or until just set with a slight wobble in the centre and set aside to cool.

Step 8: For the passionfruit syrup, combine pulp, sugar and 1/2 cup (125ml) water in a pan over medium heat and cook, stirring, for 2 minutes or until sugar dissolves, then increase heat to high and bring to the boil and boil for 8-10 minutes until thickened and then let cool.

Step 9: To make ganache, place the chocolate, coconut milk, oil and a pinch of salt in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water) and stir until melted and smooth and then let cool slightly.

Step 10: Pour over passionfruit layer and use a palette knife to smooth surface and then chill for 2 hours or until set.

Step 11: Remove tart from pan and cut using a hot knife and drizzle with syrup to serve.