Wrap the pastry in cling film and put in the fridge ... Pour the chocolate and prune mixture into the tart case. Bake for 20–25 minutes, or until almost set, with a bit of wobble still in ...

Lightly grease 4 mini tart tins, 10cm/4in in diameter, with a little coconut oil. For the pastry, pulse all of the pastry ingredients in a food processor until the mixture just comes together as a ...

Make sure you don’t add too much liquid or the pastry won’t crisp up enough. Freeze any remaining liquid or sauce for another time. Unroll the pastry and cut it a few cm bigger than the dish.