Dessert Master Morgan Hipworth shares an indulgent post Easter NOMO Chocolate and Cookie Dough Tart Recipe, which you can make using your leftover Easter chocolate.
NOMO Chocolate and Cookie Dough Tart
Prep time: 35 mins
Cook time: 18 mins
Serves: 6
Ingredients:
Sweet Shortcrust Pastry
195g vegan butter alternative, cold, cut into cubes
180g icing sugar, sifted
2g salt
365g plain flour
105g corn flour
55g almond meal
105g vegan egg replacer, prepared as per packet instructions
Vegan Cookie Dough
150g plain flour
100g vegan butter alternative, softened
40g caster sugar
20g dark brown sugar
1 tbsp vanilla extract
1/4 cup plant based milk
100g NOMO Creamy Chocolate Bar, chopped
Vegan Chocolate Ganache
200ml coconut cream
1 whole vanilla bean, seeds scraped
200g NOMO Creamy Chocolate Bar, chopped
120g coconut oil, melted
6 NOMO Cookie Dough Bunnies
Method:
To Make the Pastry:
Mix cold, cubed vegan butter, icing sugar, salt, plain flour, corn flour and almond meal in an electric mixer with a paddle until breadcrumb-like.
Gradually include vegan egg replacer until a dough forms. Roll to 3mm thickness between 2 sheets of baking paper, rest 30 mins, then line a 26cm tart ring. Bake at 180o for 15-18 mins until golden. Cool.
To Make the Vegan Cookie Dough:
Cream vegan butter, caster sugar, and brown sugar. Add vanilla extract; mix in flour until combined. Incorporate plant based milk, fold in chopped chocolate. Spread evenly over cooled tart shell.
To make the Vegan Chocolate Ganache:
Heat coconut cream and vanilla bean seeds. Pour over chocolate and melted coconut oil in a bowl, sit to melt. Stir until smooth. Pour ganache over cookie dough in tart shell. Decorate with NOMO Cookie Dough Bunnies. Set in fridge for 2 hours.
Let tart slightly warm at room temperature for easier slicing. Enjoy!
