Chocolate tart with lemon cream and fruit

350 gr. flour type "2"
 40 gr. bitter cocoa
 1 orange (grated rind)
 100 gr. sugar
 8-9 gr. natural yeast
 125 ml. seed oil
 150-170 ml. vegetable drink

for the cream see recipe lemon cream
 

For the cocoa pastry: 

Firstly unite the flour, cocoa, sugar and yeast then add the grated rind of an untreated orange, add the seed oil and vegetable milk to form a soft dough which is easy to work.

Place it to rest before rolling and cooking.

Meantime prepare the cream following the recipe and leave to cool

Form the classic tart shape or place the dough on an upside down cake tin to create higher borders: in this way you can easily pour in, when the cooking is finished, the cream and fresh fruit.
Cook at 160°C and check with a toothpick to make sure it is cooked through.

Then pour in the cream and spread evenly over the pastry then decorate with fresh fruit at will and, if required, icing sugar.