Instructions

1. * Make sure the ingredients list of your coconut milk does not contain guar gum, you want the water and fat to separate and not be homogenised.
2. **Chocolate bourbon biscuits are typically plant-based but check the ingredients list because this can depend on the brand.
3. Place your tins of coconut milk in the fridge for about an hour so that the cream solidifies.
4. Once chilled, open the cans and spoon the cream into a small saucepan and add the golden syrup. Tip: The leftover coconut water is great in smoothies and can be frozen, so save this for later!
5. Place the saucepan on the stove and heat gently over medium heat until the cream has melted, then stir occasionally while it continues to heat until it starts to steam and just begins to bubble. Remove from heat and set aside.
6. Pulse the chocolate in your Kenwood food processor with the blade attachment until roughly chopped. Transfer chopped chocolate to a heat-proof bowl. Tip: No need to wash the bowl of the food processor just yet!
7. Pour the scalded coconut cream over the chocolate then gently stir with a fork until the chocolate has melted and the mixture is completely smooth and uniform in colour. Tip: Avoid beating it rapidly to avoid trapping air bubbles in the mixture.
8. Set this aside and leave to cool until needed.
9. For the crust, place the chocolate bourbon biscuits in the food processor with the blade attachment then blitz until fine crumbs. Transfer crumbs to a medium sized bowl.
10. Melt the butter in a small bowl in the microwave (or in a saucepan on the stove) then add to the biscuit crumbs. Stir well until all of the crumbs appear wet.
11. Tip the crumb mixture into a loose bottomed 23cm (9inch) round tart tin then spread it out evenly. Using the back of a large spoon, firmly press the mixture up the sides of the tin, working your way round, then pressing the bottom firmly in a nice even layer.
12. Pop this in the fridge to chill for about 10 minutes.
13. Once chilled, remove from the fridge. Give the chocolate mixture a gently stir, again, to avoid adding air bubbles, then pour into the chilled tart crust. Tip: If you like, you can gently tap the pan against your counter to bring up any air bubbles.
14. Return to the fridge and chill until set, at least 3-4 hours, or better yet, overnight.
15. When ready to serve, carefully remove from the tart tin and place on your serving plate. Tip: Carefully run a large sharp knife or palette knife under the tart to separate it from the bottom of the tin.
16. Arrange the blackberries around the edge of the tart then dust with edible gold lustre dust, if using.
17. Serving tip: For clean slices, heat the blade of a large straight edged knife with boiled water, dry the blade and make a cut. Clean the knife off with a damp sponge or towel then make the next cut. Reheat the blade as needed.
18. Will keep in the fridge for 3-4 days, but best enjoyed not chilled, so cut the slices and leave at room temp for 10-15 minutes before serving.