Ombar Ganache Tarts

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Ombar Chocolate Tarts 7th Feb234 v1580736632
  • recipes_preptime 20 Minutes
    Prep Time
  • recipes_cooktime 10 Minutes
    Cook Time
  • 4+ hours
    Chill Time
  • recipes_serves 4

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For the tarts:

  • 150g Digestive biscuits
  • 85g vegan butter, melted
  • 65g caster sugar
  • 120ml full fat coconut milk
  • 150g Ombar 72%

Top 'em!

  • Berries
  • Crushed pistachios
  • Anything else you fancy


  • 1.

    Preheat the oven to 190°C.

  • 2.

    Crush the Digestive biscuits into fine crumbs and mix in the caster sugar.

  • 3.

    Add the melted butter and mix until everything is well combined.

  • 4.

    Take 4 3-inch torte tins, or 1 9-inch torte tin. Tip in the biscuit mix and press to the edges of the tin using your hands.

  • 5.

    Bake for 7 minutes and remove from the oven. They will puff up a bit, but will settle down once they have cooled, in about 15-20 minutes. Allow to cool completely.

  • 6.

    Break the Ombar chocolate into small chunks and place in a heatproof bowl.

  • 7.

    Heat the coconut milk in a small saucepan until just boiling, then pour over chocolate and let sit for 1 minute. After a minute, stir the mixture until the chocolate is completely melted and you have a smooth, glossy mixture.

  • 8.

    Pour into the cases, dividing evenly between each tin and smooth using the back of a spoon. Allow to set in the fridge for at least 4 hours.

  • 9.

    Top with berries, pistachio nuts and whatever else you fancy - get creative!