A luscious, chocolatey and indulgent no-bake dessert ready in a few easy steps. This tart is great for serving all summer long to friends and family and is made with a chocolatey biscuit base, a creamy rich Pink Himalayan Slated chocolate ganache with lots of cherries and cherry jam. Pile this high with whipped cream for a delectable vegan and easily gluten-free dessert.
By Nourishing Amy
Black Forest Chocolate Ganache Tart
Prep Time: 30 minutes
Serves: 12 People
1¼ cups vegan chocolate sandwich cookies (e.g. Oreos or bourbons, gluten-free where needed)
⅓ cup vegan butter, melted
⅓ cup cherry or mixed fruit jam
16 fresh cherries, pitted
¾ cup + ½ tbsp coconut cream*
1 ¼ Divine Dark Pink Himalayan Salted Chocolate bar, chopped small
3 tbsp maple syrup
*for the coconut cream: chill 2 cans of full-fat coconut milk in the fridge overnight. Without shaking the tins, remove the lid (start with one tin) and scoop off the solid cream part until you have ¾ cup + ½ tbsp. You may only need one tin, or open the second one, if needed. Keep any leftover cream and liquid for smoothies and soups.
½ cup vegan whipping cream
Extra chocolate, chopped
Line and grease an 8-inch or 9-inch round loose-bottomed pan with parchment paper.
For the base: blitz the cookies to a fine crumble and stir in the melted butter. Pour into the tin and press down well to make a compact tart base, working up the sides. Pop in the fridge.
Make the ganache: heat the coconut milk in a saucepan until melted but stop before it bubbles. Add the chocolate to a heatproof bowl and pour over the warmed coconut cream. Leave for 5 minutes and then whisk until smooth. Pour in the maple syrup and whisk again.
Remove the tart from the fridge. Spread the cherry jam all over the base and press in the cherries all over. Pour the ganache into the pan to fill the tart case (you may have extra filling if making an 8-inch tin, see below**). Tap down on the surface a few times to remove any air bubbles. Place flat in the fridge for 2-3 hours to set.
To serve: remove the tar carefully from the tin and place on a plate.
To decorate: whip up the cream and spoon over the tart. Add on extra copped chocolate, cherries and pistachios, if you like. Slice and enjoy straight away.
To keep: cover well or keep in a sealed container in the fridge for 1 week or in the freezer for 1 month and allow to thaw for a minimum of 30 minutes before eating.