Dairy-Free Easy Peasy Chocolate Tart (Thermomix)
Yield: 10
| prepPreheat oven to 180°C / 350°F | |||||
| 250 g gingernut biscuits | Mill biscuits & butter, speed 8, 5 sec | Warm 3 min / 50°C / 122°F, speed 1 | Press into 20 cm tart tin, bake 180°C / 350°F, 10 min | Cool crust 5 min, pour ganache, smooth top | Chill 4 hr (or freeze 1 hr), sprinkle salt |
| 70 g plant butter | |||||
| 370 g thick coconut cream (from 2 × 400 g cans) | Cook ganache 10 min / 80°C / 176°F, speed 2 | Mix ganache 20 sec, speed 6 | |||
| 40 g thin coconut milk (from 2 × 400 g cans) | |||||
| 350 g dark chocolate, roughly broken | |||||
| 2 tsp vanilla extract | |||||
| Pinch fine salt | |||||
| Salt flakes, for sprinkling (optional) | |||||
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