Chocolate Tart (dairy-free)

Chocolate tart 

serves 10-12

Ingredients:

Base:

300g bourbon biscuits

60g spread or coconut oil, melted

Filling:

400g can thick coconut milk (or cream)

400g dark dairy-free chocolate

1 tsp vanilla extract

Method:

Crush the biscuits, either in a food processor or with a rolling pin after putting them in a large ziplock bag. They need to be quite well crushed. Stir in the melted fat, then press into a greased round pie dish or tart pan, around 25-28 cm in diameter. Refrigerate for an hour or two.

To make the filling, heat the coconut milk in a large pan (or container in the microwave) until almost boiling. Meanwhile, break the chocolate into small pieces. Remove the milk from the heat when it's almost boiled, and put all the chocolate in. Leave it for two or three minutes to melt, then stir or whisk well. If some of the chocolate hasn't fully melted you can return the mixture to the heat (or the microwave) for thirty seconds or so, but don't allow it to boil.

Add in the vanilla extract and stir again, then pour into the prepared crust, scraping out the sides of the pan with a spatula, and smooth the top. You need to do this fairly quickly as it will start to set once it's in the crust. At this point you can top it with sprinkles or chocolate chips, if you wish, or ready-made decorations (as I did for the one in the picture above).

Refrigerate again until needed. Serve small portions initially as it's quite rich! We divided ours into 16.

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This is a very quick dessert to make. If you're not dairy-free, then ordinary cream could be used. I assume nut-based or oat cream would also work.  Basically the centre is a ganache with equal amounts of chocolate and cream so it sets well. 

If you're in a country where bourbon biscuits are not easily available, this could also work with something like the American Oreo cookies. You could also make the base from chocolate digestive biscuits, or even ordinary ones if you would prefer a slightly less chocolatey dessert.