NOMO Chocolate and Cookie Dough Tart

By Morgan Hipworth for NOMO Chocolate

NOMO Chocolate and Cookie Dough Tart
NOMO has a plant-powered, allergy-friendly chocolate range, free from the big five - dairy, gluten, nuts, soy, and eggs. From chocolate bunnies with cookie dough centres, to award-winning chocolate bars filled with gooey caramel, to the delicious simplicity of a classic egg made with creamy vegan chocolate that’s just as good as the real thing, there really is something for everyone within the NOMO range.

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


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


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!


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