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.
Servings 12 slices
Ingredients
- 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
Instructions
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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.
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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.
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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!
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