Chocolate Ganache Tart with Cookie Crust
This smooth and creamy vegan chocolate ganache tart with cookie crust is swanky enough for a special occasion, and simple enough for a Tuesday night! Made with just 7 pantry staple ingredients, it's a dessert you just can't miss!
Ingredients
For the Crust:
- 1 cup all purpose flour
- 1/2 cup vegan butter stick (I used Earth Balance)
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon almond extract (optional)
For the Ganache Filling:
- 2/3 cup canned coconut milk mixed well
- 10 ounces dairy free chocolate chips (I used Enjoy Life)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 pinch salt (less than 1/16 teaspoon)
Instructions
- Preheat oven to 350º. Spray a 9" tart pan (see notes) with baking spray. Set aside.
- Place all of the crust ingredients into your food processor. Pulse together until you have a crumbly, but loose cookie mix.
- Pour the cookie crumble mix into your tart pan. Press the mixture up to the sides first, to make an edge, and then level out the rest of the mixture across the pan to make one even crust. You can use the flat bottom of a measuring cup to help you press it down. (see note)
- Place the tart pan in the oven and bake the cookie crust for 25 minutes, until slightly golden brown. Remove from oven and allow to cool.
- While the crust is baking, make the ganache. Pour the coconut milk into a small sauce pan (preferably with a heavy bottom to prevent scorching.)
- Warm the milk over medium low heat, until bubbles begin to form on the edges. Add the chocolate chips and salt, and whisk into the milk until completely melted. Remove from heat.
- Whisk in the vanilla and almond extracts.
- Carefully pour the ganache filling into the crust.
- Place the entire tart pan into the freezer to chill quickly (I like to set my tart pan on a plastic cutting board to help stabilize it, as the removable bottom can pop up if you're not careful). It should be firm enough in about an hour.
- Once chilled, you can store the tart in the fridge, or in the freezer.
- When ready to serve, you can run a knife under warm water for ease of cutting. I also like to slide it off of the bottom of the tart pan and onto a plate, but you can serve directly on the tart pan bottom if you prefer. Serve and enjoy!
Notes
To make decorations out of the cookie crust, you can take 2 Tablespoons of the cookie crumble mix, roll out, and cut with cookie cutters. Don't use much more than this though, as you'll need the rest to cover the tart pan!
This tart is best made in a 9" tart pan with a removable bottom. You can press it into a regular pie pan and serve in the pan if desired.