Chocolate raspberry tart

For about 10 persons

4 tbsp. La Vida Vegan dark chocolate spread
500 g raspberries
4 tbsp. cornstarch
4 tbsp. sugar

For the dough
250 g flour
150 g margarine
100 g vegan cream cheese
60 g sugar
50 ml oat milk

Put the margarine, vegan cream cheese and sugar in a bowl and mix for a short amount of time. After that, add the flour and oat milk and knead the mixture for 5 minutes it until becomes a consistent dough. Cover it up and let it cool in the fridge for 30 minutes.

Preheat the oven at 180°C degrees with bottom heat. Pour the raspberries, cornstarch and sugar in a bowl and mash part of the raspberries. Give it a good stir. Cover the sink with some flour, put the dough on top and press it thinner until you have yourself a long slab of dough. Roll out the dough further until it is 5mm thick. Spread with La Vida Vegan dark chocolate spread, but leave free 4cm of the dough from the edge. Divide the raspberries over the chocolate spread and fold part of the edge inward over the filling. Coat the edges of the dough with some oat milk and sprinkle with sugar. Bake the pie in approximately 30 minutes until golden brown and done. Serve with some ice cream or vegan whipped cream, or just enjoy it the way it is (which is delicious)!