Chocolate and Ginger tarts
Makes 12 tarts
(you will need mini tart tins, or silicone cup cake moulds for this recipe)
Ingredients:
Base
225 grams ginger biscuits ( I use vegan friendly biscuits)
75 grams butter (I use vegan butter)
Chocolate Ganache
300 grams dark chocolate
150 grams coconut cream (cream scooped from top of can of full fat coconut milk left in fridge to firm up overnight)
Method:
whizz biscuits in a food processor to form fine crumbs.
place in a bowl and add melted butter, combine together stirring with a spoon
using a 6/12 cup silicone cup cake mould, press biscuit mixture into each cup cake mould firmly
place in fridge to set
next, break up chocolate into pieces and place in a bowl.
gently heat the coconut milk in a pan, and then pour over the chocolate.
stir to combine fully until the chocolate is fully melted (if not fully melted at this stage, feel welcome to pop the mixture in to a pan and continue to gently heat until a smooth chocolate mixture is formed)
take your ginger biscuit bases out of the fridge, and pour the chocolate evenly in each cupcake mould.
leave to set in the fridge for at least 4 hours (or overnight).
sprinkle with a dusting of cocoa powder or grated chocolate just before serving.
These lovely tarts will keep for up to 3 days in the fridge.