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Thursday, 7 March 2019

No Bake 4 Ingredient Chocolate Tart

Vegan, gluten-free, wheat-free, no-bake.

The ultimate chocolate dessert, which contains only 4 ingredients! 

A rich, creamy and luxurious no-bake chocolate tart, with a biscuit base and a coconut chocolate ganache filling, makes for a decadent dessert.

This post is a paid partnership with Vivani. For more information about product placement and partnerships, check out my Disclosure Policy.

Vivani make a range of vegan chocolates and I can't get enough!!! They're one of my favourite chocolate companies. From silky smooth dairy-free dark chocolate to white nougat, they have you covered! 

I used the Vivani 70% dark cooking chocolate for the creamy ganache filling which is perfect for giving this tart an outstanding flavour and richness. 
I've found Vivani some of the best to bake with as they melt easily, and set desserts to perfect consistencies, not forgetting..they're very tasty!

UPDATED: Alternative decoration
  • While the chocolate ganache is still soft, melt 50g of dairy-free white chocolate.
  • Transfer the melted white chocolate into a piping bag, snip off the tip and pipe horizontal stripes of the white chocolate across the surface of the tart, then feather using a skewer by dragging it up and down the surface of the chocolate, perpendicular to the lines that you just piped. This creates the feather / herringbone effect
  • Set as instructed in the method below.

Notes*
Coconut cream: Coconut cream- Chill a can of coconut milk in the fridge overnight, turn it upside down and open. Pour out the liquid and use the thick, white cream.

Preparation: 15 minutes
Chilling time: 4 hours
Serves: 10+
Level: Easy

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Ingredients for the crust
  • 200g of plain biscuits (you can use gluten-free)
  • 6 tablespoons of dairy-free butter/margarine

Ingredients for the chocolate filling

Toppings (optional)
  • Melted dark chocolate (for drizzling)
  • Dark chocolate shavings
  • Homemade caramel sauce
  • Alternative decoration- 50g of dairy-free white chocolate
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Method (crust)
1. Line a 9x9 inch, loose base tart tin with greaseproof paper. Grease the sides of the tin with some coconut oil. This will help the tart release easier.

2. Place the biscuits into a food processor/ blender and whizz up until crumb-like.

3. Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.

4. Firmly press the biscuit mixture into the lined tin until its compact.

Place into the fridge or freezer whilst you make the filling.

Method (chocolate filling)
1. Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.

2. Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.

3. Place the dark chocolate into a heatproof bowl and pour over the hot cream.
Allow to sit for a few minutes then stir together.
The cream will melt the chocolate.

4. Pour the filling onto the crust and level with a spoon or offset spatula.
Place into the freezer for 2-3 hours, or until set.

Alternative decoration
1. While the chocolate ganache is still soft, melt 50g of dairy-free white chocolate.

2. Transfer the melted white chocolate into a piping bag, snip off the tip and pipe horizontal stripes of the white chocolate across the surface, then feather using a skewer by dragging it up and down the surface of the chocolate, perpendicular to the lines that you just piped. This creates the feather / herringbone effect

3. Place the tart into the fridge and allow to set for 4-6 hours, or overnight. 
To speed things up, place it into the freezer for 2 hours.


Once set, remove from the tin and serve. 
Serve with a drizzle of cream, caramel sauce or chocolate shavings.


To store:
Store in a sealed container in the freezer and best eaten within a few days.


Shop the whole Vivani range here.
This is a paid collaboration with Vivani.
 A huge thank you to Vivani for collabing on this recipe with me!

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5 comments

  1. This looks amazing! What brand of GF digestives did you use? :)

    ReplyDelete
  2. I love your recipes and blog so much is there an easier way to convert this for american measurements?

    ReplyDelete
  3. This is delicious! I made the base with half digestives and half biscoff biscuits and it worked really well :-)

    ReplyDelete
  4. I had a presentation and tried your recipe and I got full marks!!!

    ReplyDelete

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