Chocolate tart with a ginger crust

If you’re looking for an easy dessert recipe this is for you.  Bursting with flavour from the creamy custard like filling and a delicious gingersnap cookie crust that everyone will love.

CHOCOLATE TART WITH A GINGER CRUST1 tart

DSC01659

GINGER CRUST

Ingredients

  • 1 1/4 cup vegan gingersnap cookies, finely ground in the processor
  • 2 tbsp maple syrup
  • 5 tbsp margarine melted

Directions

Preheat oven to 350F/ 180C.

Mix all the ingredients in a bowl until combined.  Transfer mixture into a greased 9 inch pie dish.  Press until its evenly spread. Bake until its firm and slightly darker about 5 – 8 minutes.  Remove and let cool.

FILLING

Ingredients

  • 3 cups soy milk or any other non dairy milk
  • 1 vegan slab of chocolate of choice.
  • 1 tsp vanilla extract
  • 3 tbsp cornflour

Directions

In a medium sized sauce pan over medium to low heat add 2 1/2 cups of milk.  When heated up slowly break in chocolate, whisking until the whole chocolate is melted in.  Add in vanilla.  In a small bowl mix the cornflour and remaining milk in and slowly add to the chocolate mixture.  Stir constantly until it starts to thicken.  Stir for 5 minutes.  Allow to cool for 2 minutes and pour over the crust.  Let sit in the fridge for 3 hours or overnight.  Enjoy with banana ice cream and a good cup of coffee.

 

 

 

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