- Sift flour, icing sugar and cocoa into a mixing bowl. Add olive oil and rub it into the dry ingredients. Finally, add water gradually and gently combine all the ingredients into a dough. Wrap it in a piece of cling film and chill in the fridge for 30 mins.
- Remove the dough from the fridge and place it between two sheets of baking paper and roll gently until you get a layer of dough about 3 millimetres thick.
- Brush the mould with seed oil, place your dough over it and work the pastry into it making sure it reaches all nooks. Once you are happy, trim off the excess pastry with a knife and with a fork make small holes all over the dough.
- Now leave to rest 30 more minutes in the fridge. Meanwhile, preheat the oven to 350°F or 175°C.
- Line the pastry with a small piece of baking paper and fill with rice, dry beans or whatever can make weight on the dough.
- Bake the pastry in two steps: first for 15 minutes, then remove the weight and bake for 5 minutes more. Once baked, cool the pastry completely before pouring any of the fillings.
Caramelise the sugar in a small pan, then off the heat gradually add the hot almond milk and salt.
Continue stirring and return the pan to low heat to melt the sugar crystals if needed.
Important: if you need you can add some more milk if the caramel is too sticky.
Don’t worry if it looks too runny, caramel thickens as it cools down.
Melt the dark chocolate in the microwave and heat the milk, when both are hot whisk them together.
Now that all is set up, you only need to assemble it! Pour the caramel sauce into the cool pastry and spread it all over the base. When you are happy, cover it with the chocolate ganache and level the surface. I decorated the cake slices with salt crystals – delicious! Let the tart sit for a few hours at room temperature, or you can put it in the fridge for about 30 minutes.