NOMO Chocolate & Cookie Dough Tart

Prep Time: 35 mins

Cook Time: 18 mins

Serves: 6

INGREDIENTS

FOR THE SWEET SHORTCRUST PASTRY:

 195g vegan butter alternative, cold, cut into cubes1

80g icing sugar, sifted

2g salt

365g plain flour

105g corn flour

55g almond meal

105g vegan egg replacer, prepared as per packet instructions

FOR THE VEGAN COOKIE DOUGH:

150g plain flour100g 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

@nomochocolate #endFOMOwithNOMO

FOR THE 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:

1.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.

2.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:

3. 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:

4.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.

5.Let tart slightly warm at room temperature for easier slicing. Enjoy!

Recipe by Morgan Hipworth for @nomochocolate #endFOMOwithNOMO