No-Bake Chocolate Tart With Stem Ginger (Vegan)

No-bake chocolate tart with stem ginger - an easy vegan chocolate tart with Oreo
crust, chocolate ganache and stem ginger. This tart is super quick and easy to
make but looks impressive and tastes incredible!

Servings: 12 people

Author: Domestic Gothess

Prep Time
15 minutes

Chilling Time
4 hours, 30 minutes

Total Time
15 minutes

Course:

Dessert

Cuisine:

American

Keywords:

chocolate tart

🧂 Ingredients

2 packets of Oreos/308g/28 biscuits
80 g (⅓ cup) vegan butter (or coconut oil)

melted
3 balls stem ginger

finely chopped
300 g (10.5 oz) dairy free dark chocolate, 70% cocoa solids

chopped
250 ml (1 cup) full fat coconut milk

(tinned, not drinking milk)
4 Tbsp syrup from a jar of stem ginger (or use maple syrup)
1 tsp vanilla extract
fresh berries and finely chopped crystallised or stem ginger to decorate

Instructions

1 Place the Oreos in a food processor and blitz until finely chopped.
Alternatively, place them in a sealable freezer bag wrapped in a tea towel and
bash them with a rolling pin.
2 Tip the crumbs into a bowl and stir in the melted vegan butter. The mixture
should resemble wet sand.
3 Tip the Oreo mixture into a 23-25cm/9-10in loose bottomed tart tin and press it
across the base and most of the way up the sides. Use the base of a glass to
pack it down really firmly. Place in the fridge for half an hour to firm up.
4 Place the chopped chocolate in a heat proof bowl. Heat the coconut milk, stem
ginger syrup and vanilla extract until just boiling then pour it over the
chocolate. Set aside for two minutes then stir gently until it is melted and
smooth.
5 Scatter the chopped stem ginger over the Oreo base then pour over the ganache.
Pop the tart in the fridge for around 4 hours (or overnight) until firm.
6 Shortly before serving, decorate the tart with fresh fruit and chopped
crystallised or stem ginger. Keep refrigerated.