NO-BAKE EASTER CHOCOLATE TART
This vegan recipe will steal the show this Easter! To decorate, I have used Doisy & Dam Good Eggs, which are the best vegan Mini Egg alternative I've found.
- 250 g bourbon biscuits
- 75 g unsalted vegan or regular butter melted
- 250 g 70% dark chocolate
- 175 ml milk (I use oat milk)
- 1 tbsp cornflour mixed with 1 tbsp milk
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- pinch of salt
- vegan or regular mini eggs for topping
Crush the bourbon biscuits either in a food processor or with a rolling pin, then stir through the melted butter until both are well combined. Press the biscuit crust into a tart tin, compacting it into an even layer on the bottom and all the way up the sides. Refrigerate whilst you make the filling.
Combine the dark chocolate, milk, cornflour mixture, caster sugar, vanilla and salt in a large pan. Gently warm the mixture up over a low-medium heat, stirring constantly, until smooth and glossy.
Pour the chocolate filling into the case, smooth with a spatula, then arrange the mini eggs on top. Return to the fridge for at least an hour, until set.
Want more Easter recipe ideas? Try my Carrot Cake Baked Oats!