I have become addicted to ginger, gingerbread and all those beautiful, warming spices over the last few weeks.
This Chocolate Ginger Tart is the perfect dessert for Christmas Day, especially if you are catering for vegans or anyone who doesn’t consume dairy.
It is full of warming spices, easy to make (always a winner in the pre-Christmas rush!), and it tastes delicious. Plus, I guarantee that non-vegans will have no idea that you’ve served them up a vegan chocolate tart!
Chocolate Ginger Tart
- For the base –
- 300g vegan-friendly gingernut biscuits
- 100g vegan butter, melted (I use Naturli shea, almond and coconut block)
- For the chocolate filling –
- 300ml dairy-free cream (e.g oat cream, coconut cream)
- 350g dark chocolate, finely chopped / grated
- 4 balls stem ginger, finely chopped
- 1/2 tsp – 1 tsp ground ginger (to taste)
- Pinch salt
- 1 tsp vanilla extract
- Place the biscuits into a food processor and pulse until finely ground. Add in the butter and pulse until well combined.
- Press the mixture into a loose-bottomed tart tin, pressing it firmly up the sides. Scatter over the chopped stem ginger, then place in the fridge to chill.
- In the meantime, gently heat the dairy-free cream until warm but not boiling. Remove from the heat, then add the dark chocolate. Place a tea towel over the mixture, then leave for a few minutes.
- Whisk the chocolate mix smooth – apply a touch more heat if needed, but heat very gently so you don’t split the mixture – and then stir through the ground ginger to taste.
- Pour the mixture over your ginger biscuit base, then place in the fridge to chill overnight. Serve cool with toppings of choice.