Vegan Chocolate and Coconut Tart
No baking required for this vegan tart. This is comprised of a buttery biscuit base, topped with a layer of a rich vegan ganache made with chocolate and coconut milk. Chill, cut and serve!
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Servings: 10
Ingredients
- 100 g Unsalted Butter
- 250 g Digestive Biscuits
- 300 ml Full Fat Coconut Milk
- 300 g Dark Chocolate
- 100 g Milk Chocolate
- 5 tsp Raspberry Preserve
- 50 g Coconut Flakes
Instructions
- Lightly spray a 9" loose bottomed cake/flan tin.
- Melt the butter in the microwave. Meanwhile crush the biscuits (with a rolling pin or in a food processor) until it resembles breadcrumb texture.
- Combine the crushed biscuits with the melted butter. Press into the bottom of the pan, using the bottom of a glass or the back of a spoon.
- Chop the chocolate into small pieces. Meanwhile, heat the coconut milk in a medium saucepan over a low/medium heat.
- Once the coconut milk is simmering, turn off the heat and add the chocolate. Leave for 2 minutes then stir together until all the chocolate has melted and the mixture has thickened (it will be a glossy chocolate colour).
- Pour this over the biscuit base. Chill for 1-2 hours, until the top has set (the chocolate layer will not truly set, but be somewhat firm to touch).
- Once set, create a ring of jam on top of the chocolate ganache using the back of a teaspoon to spread it.
- Optional: Toast the coconut flakes in a small frying pan over a medium heat. Sprinkle over the jam.
- Slice when ready! If making ahead, place back in the fridge until serving.