Ganache Tart

Serves approximately 12 people

For the Cookie Base:
260 g digestive biscuits
80 g margarine
2 tbsp La Vida Vegan white coconut spread

For the Ganache:
Two large bananas
125 g vegan whipped cream alternative
100 g dark chocolate
270 La Vida Vegan chocolate spread
sea salt flakes

The instructions

Prepare the Cookie Base:

  1. Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a plastic bag and rolling over them with a rolling pin.
  2. Melt the margarine in a saucepan over low heat or in the microwave.
  3. Combine the melted margarine and La Vida Vegan white coconut spread with the biscuit crumbs until well-mixed.
  4. Firmly press the crumb mixture into the bottom of a tart pan, ensuring an even layer.
  5. Refrigerate the tart pan with the cookie base to set.

Make the Ganache:

  1. Peel the bananas and slice them.
  2. Place the banana slices and vegan whipped cream alternative in a blender or food processor and blend until smooth.
  3. Melt the La Vida Vegan chocolate spread and dark chocolate together either au bain-marie or microwave until fully melted.
  4. Add half of the melted chocolate mixture to the banana-whipped cream mixture and blend again until well combined.
  5. Reserve the remaining melted chocolate mixture for the top layer.
  6. Pour the ganache over the chilled cookie base in the tart pan and smooth the top with a spatula.
  7. Refrigerate the tart for at least 2 hours or until the ganache is firm.

Finish and Serve:

  1. About 30 minutes before serving, melt the remaining chocolate mixture either au bain-marie or in the microwave until fully melted.
  2. Pour this over the set chocolate ganache and return to the fridge for another 30 minutes to set before slicing.
  3. Carefully remove the tart from the pan and transfer to a serving platter.
  4. Sprinkle with sea salt flakes.
  5. Slice the ganache tart and serve.

    Enjoy this delightful milk ganache tart as a dessert or treat!