Method (base)

1. Preheat the oven to 180ºC fan and lightly grease a 6-8 mini tartlet tins with dairy-free butter. This recipe will make more or less tarts depending how much pastry and filling you use for each tart. 
2. In a medium sized mixing bowl, add in the flour and sugar. Stir to combine. Add in the softened butter and using your fingertips, rub the butter into the flour mixture until a crumbly dough forms.
3. Firmly press equal amounts of the dough into the tartlet cases / tins and use your fingers to press down the bottom and up the sides. Tip: As the dough is sticky, coat your fingers in some plain flour before pressing it into the tin to prevent sticking. Use a knife to trim off any excess dough. This can be re-used to make more cases. Prick the bases with a fork.
4. Place into the middle of the oven and bake for 18-20 minutes, or until lightly golden in colour.
5. Remove from the oven, use something flat to gently press the middles of the pastry down as it may have risen slightly in the oven. Set aside to cool before you add the chocolate filling.

Method (chocolate filling)

1. Add a tablespoon amount of The Coconut Collaborative Choc Pot to the bottom of each tartlet. Spread out to flatten. Make sure the pastry is cool when you do this or your could melt the filling. Alternatively, you could leave out the chocolate filling and just have fruit if you prefer.

Method (strawberry compote)

1. Add all of the strawberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.
2. When cool, spoon equal amounts of the compote to each tart case, covering the chocolate.

Method (cream topping)

1. Add the vegan whipping cream into a bowl and whip until soft peaks form, either using a hand held electric whisk or in a stand mixer with balloon whisk attachment.
2. Transfer the thick cream into a piping bag fitted with a large round tip nozzle. 
3. Pipe on the flower petals. Then pipe some of the left over strawberry compote into the middle to finish off the flower.
4. Serve with a dusting of icing sugar and enjoy.