Chocolate tart

Steps

1. Preheat the oven to 180°C. Line and grease a 20 cm loose-bottom tart tin.
2. Mix all the pastry ingredients in a medium size bowl or food processor.
3. If the mixture is too crumbly, add some extra water. If the mixture is too wet, add a little more flour.
4. On a floured surface, roll out the pastry into a thin circle about 5mm thick.
5. Transfer the pastry to the tin and press it against the base and sides to form a crust. Trim off the excess.
6. Prick the bottom with a fork to let hot air escape when baking. Fill with weights.
7. Bake the crust for 10-15 minutes, or until the pastry is slightly golden. Allow the pastry to fully cool in the tart tin.
8. Chop or break up the chocolate bars into pieces the size of chocolate chips.
9. Take a small pot and a heat-safe ceramic or aluminium mixing bowl large enough to fit over it.
10. Fill ⅓ of the pot with water and bring to a boil, reduce to a simmer and place the bowl over the pot.
11. Add the chocolate pieces to the bowl and stir until completely melted. Then remove it from the pot.
12. Add the coconut cream and stir in the maple syrup. Return the pot to the stove.
13. Heat the liquid on low until it begins to simmer (not boil). Then remove the pot from the heat.
14. Add heated cream (⅓ at a time) to the melted chocolate and carefully stir with a silicone spatula to thoroughly combine.
15. Pour the filling into the pastry and allow it to set in the fridge for 3 to 4 hours.