Vegan Chocolate Ganache Tarts

In a food processor blitz together the Trex and flour until they resemble breadcrumbs. (You can also do this in a bowl and rub the flour and Trex with the tips of your fingers.)

Add the hazelnuts and mix, and then slowly add the water until the dough forms

Sprinkle the surface with flour and roll out the pastry to approx. 2mm -3mm thick. Cut into 6 pieces and gently press the pastry into the tart cases.

Line the cases parchment and fill with baking beans.

Bake for 10-15 mins at 190ºc then remove from the oven and take out the baking beans and then continue to bake for a further 10-15 mins until golden brown

For the ganache:

Roughly chop the chocolate and place in a bowl.

Heat the cream until just boiling and then pour over the chocolate. Mix until the chocolate has fully melted and then stir in the honey.

Pour the ganache into the tart cases and chill for 20 – 30 mins until ganache is set.

Decorate with fresh berries and edible flowers.