Line a 23cm fluted tart tin with the shortcrust pastry.
Pat the Tofoo dry and break into small pieces/mash. Heat the oil in a frying pan and add the onion, garlic, thyme, Tofoo, carrots and half the mushrooms. Fry gently until soft and the water of the mushrooms has been absorbed.
Stir in the cream cheese and half of the chestnuts and stir until a creamy mixture has formed.
Transfer to the pastry case and level the top.
Bake for 40-45 minutes until the pastry is golden brown and crisp.
To make the decorative layer, cook the remaining mushrooms in a frying pan until soft. Add the pepper and cook for another 2 minutes. Stir in the remaining chestnuts, cranberries and the parsley. Spoon over the top of the tart.