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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