This chocolate ganache tart is vegan, takes 20 minutes to make, and can be decorated and topped with any kind of fruit you have left in your fridge! Super decadent and so easy!
Prep Time:10 min
Cook Time:8-10 min
Total Time:20 minutes + additional cooling time
Yield:10-12 slices 1x
9 graham crackers/1 package, crushed
⅓ cup earth balance or other butter substitute, melted
2 tablespoons granulated sugar
2.5 cups of semi or bittersweet chocolate chips (you will need to buy 2 10oz bags)
8 oz full fat coconut creamer (in the carton) or cream (in the can) such as Trader Joe’s brand
Berries and fruit to garnish
Preheat your oven to 375° F.
Place the graham crackers in a Ziploc bag and make sure its closed securely. Smash the crackers with a rolling pin until you have very small crumbs, almost sand like.
Melt the earth balance or margarine in a microwave safe medium sized bowl. Add in the crushed graham crackers and the sugar. Stir to combine evenly.
Spray your 11” tart pan with baking spray and press the graham cracker mixture into the tart pan. You can use the bottom of a measuring cup to help press it down hard and evenly.
Bake for 8-10 mins or until the edges are lightly brown.
Meanwhile place the chocolate chips in a medium size bowl.
In another microwave safe bowl, place the creamer and microwave for 1 minute and then again for another minute, giving a quick stir in between.
Pour the hot creamer over the chocolate chips and DO NOT STIR YET. Let it sit for a few minutes before stirring to allow the heat to melt the chocolate. After 2-3 minutes, stir the ganache with a spatula (not a whisk) and make sure all the chocolate has melted. If the chocolate is still a little lumpy you can put it in the microwave for another 20 seconds and it will be all melted then.
Allow the ganache to sit and thicken, while the graham cracker crust cools.
After about 10 minutes when the ganache has thickened, pour it into the graham cracker crust and place it in the fridge to thicken some more. After 20 mins you can then garnish with sliced fruit and sea salt. Keep in fridge for up to 5 days!
This can be made in a 9″ tart pan- adjust crust baking time to 8 minutes
This can be made into mini individual tart pans, adjust crust baking time to 4-5 minutes.
Do not suggest freezing.
Keywords: easy and impressive dessert, dessert for a crowd, easy pretty dessert, chocolate ganache fruit tart