Chocolate Orange & Ginger Tart
I've done lots of savory recipes for my roast dinner collection. So, Now this is the first one for desserts. Its an easy recipe to make and requires no baking. This is so smooth and rich and would be great for Thanksgiving/Christmas or anytime.
I've done lots of savory recipes for my roast dinner collection. So, Now this is the first one for desserts. Its an easy recipe to make and requires no baking. This is so smooth and rich and would be great for Thanksgiving/Christmas or anytime.
I've done lots of savory recipes for my roast dinner collection. So, Now this is the first one for desserts. Its an easy recipe to make and requires no baking. This is so smooth and rich and would be great for Thanksgiving/Christmas or anytime.
Ingredients
Crust
- 300 g vegan ginger nut biscuits
- 3 tbsp coconut oil
- 2 tbsp cacao/cocoa powder
Filling
- 1 tbsp orange oil
- 230 g vegan chocolate dark or milk
- 220 ml coconut cream
- pinch of sea/pink salt
Instructions
Crust
- Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.
Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.
Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.
Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.
Filling
- Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.
Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.
Enjoy!
Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.
Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.
Enjoy!
Video
Notes
TIP: I used a long tin 14″x5″ but you can use a round flan tin if you wish. I always use a loose based tin to make it easier to remove the tart. When you press the crumbs into the tin use your fingers to create the crust so the filling has a well to pour into. I melted the chocolate before putting into the cream but you can add chopped chocolate directly into the cream and melt on a very low heat.
