Method (base)

1. Line a 9×9 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 it’s compact. Place into the fridge or freezer whilst you make the filling.

Method (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.