Chocolate Tart.

Categories

• Dessert

Preparation Time

30 minutes.

Serves

8 people.

Quick and simple, no-bake tart. Based upon a "cheesecake" recipe from Free from Yummies. Make sure to refrigerate the tin of coconut milk the night before.

Ingredients

• 1 can coconut milk.
• 200 grams vegan chocolate.
• 2 tablespoons icing sugar.
• 250 grams digestive biscuits.
• 100 grams dairy-free butter.
• Optionally: chocolate buttons or chips to decorate¹.

Equipment

• Large mixing bowl.
• Wooden spoon.
• Kitchen scales.
• Pie dish.
• Measuring spoons.
• Saucepan.
• Small bowl.

Method

1. Store can of coconut milk in the fridge overnight².
2. Crush or blitz the biscuits into fine crumbs.
3. Melt the butter in a pan.
4. Add the butter and biscuits to a bowl and mix.
5. Form mix into a base in pie dish³.
6. Melt the chocolate in a small bowl or bain-marie.
7. Set chocolate aside to cool slightly.
8. Carefully remove only the cream from the coconut milk, leaving the water behind⁴.
9. Whisk coconut cream together with the sugar.
10. Add the melted chocolate to the coconut cream and mix well.
11. Spread this mixture across the top of the biscuit base.
12. Decorate with chocolate chips, buttons etc.
13. Allow to harden in the fridge for a couple of hours.

Notes

1. Alternatively, grated chocolate over the top looks more sophisticated.
2. This allows the cream to rise to the top and separate from the liquid.
3. We bring this up the sides, but this only works if your dish is small enough.
4. Water and melted chocolate reacted poorly together, and can cause the chocolate to seize.