Vegan chocolate ganache tart with biscuit base
A deep chocolate tart on a crunchy biscuit base with no dairy and no eggs.
- Time3 hr 20
- LevelEasy
- Costabout £0.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the crushed biscuits with the melted dairy free spread. Press firmly into the base and sides of a 23 cm tart tin.
- 2
Chill the base for 30 minutes while you make the filling.
30 min - 3
Heat the coconut milk until steaming. Pour over the chocolate and leave for 2 minutes.
- 4
Stir until completely smooth and glossy, then stir in the vanilla.
- 5
Pour into the biscuit case and tap the tin to level it.
- 6
Chill for at least 3 hours until firm. Sprinkle with sea salt flakes and slice with a hot knife.
180 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.