In a bowl, mix flour, cocoa powder, and powdered sugar. Cut in vegan butter until crumbly. Add ice water gradually until dough forms. Chill for 30 minutes.

Bake the shell

Roll out the dough and press it into a tart pan. Prick the bottom and bake in a preheated oven at 350°F (175°C) for 15-20 minutes. Let cool.

Pistachio Caramel Tuile

Make caramel

In a saucepan, combine sugar and water over medium heat until dissolved. Cook until it turns golden brown.

Add pistachios

Remove from heat, stir in vegan butter and chopped pistachios. Spread thinly on a baking sheet lined with parchment paper and bake at 350°F (175°C) for about 10 minutes. Let cool before breaking into tuile shapes.

Blackberry White Balsamic Jam

Cook the jam

In a saucepan, combine blackberries, white balsamic vinegar, sugar, and lemon juice. Cook over medium heat until it thickens, about 20-25 minutes. Cool before using.

Vegan Chocolate Ganache

Prepare the ganache

Heat coconut cream in a saucepan until just simmering. Pour over chopped dark vegan chocolate and let sit for a few minutes. Stir until smooth.

Verjus Gel

Make the gel

In a saucepan, whisk together verjus and agar-agar. Bring to a boil and simmer for 2 minutes. Pour into a mold and refrigerate until set.

Blackberry Verjus Sorbet

Blend and freeze

In a blender, combine blackberries, verjus, and sugar. Blend until smooth, then pour into an ice cream maker and churn according to the manufacturer's instructions until firm.