Anyone who has followed me for a while, will know of my love for all things salted. In my opinion a little sea salt can transform a regular chocolate dessert to a whole new level. This tart is incredibly easy to make, but the results are a rich and darkly delicious tart. My father-in-law actually couldn’t believe that this was vegan! I recommend getting the best quality dark chocolate you can as it will really make a difference to the flavour.
Salted Chocolate Biscoff Tart – serves 6
For the base:
225 g biscoff biscuits
75 g vegan butter/ coconut oil, I used vegan block
For the filling:
225 ml plant based milk (I used soya)
3 tbsp coconut sugar
1.5 tbsp cornflour
375 g dark vegan chocolate
1 teaspoon vanilla extract
a good pinch of sea salt
Blitz the biscuits in a food processor and stir in the melted vegan butter/ coconut oil. Tip into a loose bottomed 20 cm tin. Use a spoon to smooth the biscuit over the base and up the sides of the tin, to create a biscuit case for the filling. Place in the freezer to set.
To make the filling, add all but a couple of tablespoons of the milk, the sugar, the vanilla and the salt to a large saucepan and gently heat.
Meanwhile break the chocolate into pieces in a heatproof bowl.
In a separate small dish, mix the cornflour with the reserved tablespoons of milk, until lump free. Add the cornflour mix to the warm milk and bring to a simmer to thicken. Pour over the chocolate and stir until melted.
Pour the filling into the cases and refrigerate for 3 – 4 hours until set.
When ready to serve, remove from the tin and decorate with the chopped chocolate.