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 CRUST – 1 tart
- 1 1/4 cup vegan gingersnap cookies, finely ground in the processor
- 2 tbsp maple syrup
- 5 tbsp margarine melted
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.
- 3 cups soy milk or any other non dairy milk
- 1 vegan slab of chocolate of choice.
- 1 tsp vanilla extract
- 3 tbsp cornflour
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.