- Prep Time
- Cook Time
- Chill Time
For the tarts:
- 150g Digestive biscuits
- 85g vegan butter, melted
- 65g caster sugar
- 120ml full fat coconut milk
- 150g Ombar 72%
- Crushed pistachios
- Anything else you fancy
Preheat the oven to 190°C.
Crush the Digestive biscuits into fine crumbs and mix in the caster sugar.
Add the melted butter and mix until everything is well combined.
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.
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.
Break the Ombar chocolate into small chunks and place in a heatproof bowl.
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.
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.
Top with berries, pistachio nuts and whatever else you fancy - get creative!