Chocolate and Ginger Tart
Did you know our Heartsease Farm range is totally Vegan and Vegetarian friendly?
So for this week we thought long and hard... and created this Vegan masterpiece.
Chocolate and Ginger Tart - with Heartsease Farm Ginger Beer Ice Cream. All 100% vegan friendly
The ginger in the tart is so warming for this time of year
- 2 x packs Oreos or similar vegan friendly biscuit
- 80g Coconut oil melted
- 300g Vegan Dark chocolate
- 3 Balls stem ginger
- 1 tsp vanilla essence
- 4 tablespoons stem ginger syrup
- 1 cup Full fat coconut milk
- Crystallised stem ginger and berries to decorate
Combine the base ingredients and press firmly into a loose bottom, greased, tart tin. Refrigerate for 30 minutes until firm.
On the hob, bring the ginger syrup, coconut milk and vanilla to the boil, and pour over the chocolate in a heatproof bowl. Sit for 2 minutes stirring occasionally until melted.
Sprinkle finely chopped stem ginger over the base, and top with the chocolate filling. Pour over the base and refrigerate for 2 hours. Top with berries and crystallised ginger and serve with Ice cream.
For the Heartsease Farm Ginger Beer Ice cream
- 350mls Heartsease Farm Ginger beer
- 2 tins full fat coconut milk
- Vanilla essence
- 2 tbs arrow root powder
Reduce 350mls of Heartsease Ginger beer on the hob until thicker and a syrup consistency.
In a bowl use 1 cup of coconut milk and combine with arrow root and whisk until smooth. Once smooth combine in a pan with the rest of the coconut milk and vanilla essence and heat gently ( do not boil) for approx 8 minutes, or until thick and coating the back of a spoon. This is your vegan ice cream base.
Combine in an ice cream maker with the ginger beer syrup until frozen and keep on the freezer until ready to serve.
Enjoy your Tart with lashings of Heartsease Farm Ginger Beer ice cream!