Avocado chocolate tart with candied tangerine

Put the biscuits in a large bowl. Crush into crumbs with the end of a rolling pin (or pulse in a food processor), then add the cocoa powder. Stir through the melted vegan butter alternative until the crumbs are well coated. Press into the base of a 23cm flan tin and chill for at least 30 minutes, or until set.

Meanwhile, to make the candied tangerines, put the sugar into a medium saucepan with 175ml cold water. Bring to a simmer. Stir until the sugar has dissolved, then add the tangerine slices. Simmer gently for 15-20 minutes, or until the tangerine begins to look translucent and the syrup has thickened. Remove using a slotted spoon (keep the syrup for later) and leave to cool and dry slightly on a cooling rack.

Melt the dark chocolate in the microwave or over a pan of barely simmering water. Scoop the flesh out of the avocados (discarding the stone) and place into a blender, then blitz until smooth. Drizzle in the melted chocolate, along with the tangerine zest and 100ml of reserved tangerine syrup. Blitz well until smooth, then spread into the tart case. Top with the candied tangerine and pistachios, then chill for at least 30 minutes.

Remove from the fridge and leave to stand at room temperature for 10 minutes before slicing. If there is any leftover syrup, you could drizzle a little over the top before serving.