Ingredients
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:
- 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.
- Melt the margarine in a saucepan over low heat or in the microwave.
- Combine the melted margarine and La Vida Vegan white coconut spread with the biscuit crumbs until well-mixed.
- Firmly press the crumb mixture into the bottom of a tart pan, ensuring an even layer.
- Refrigerate the tart pan with the cookie base to set.
Make the Ganache:
- Peel the bananas and slice them.
- Place the banana slices and vegan whipped cream alternative in a blender or food processor and blend until smooth.
- Melt the La Vida Vegan chocolate spread and dark chocolate together either au bain-marie or microwave until fully melted.
- Add half of the melted chocolate mixture to the banana-whipped cream mixture and blend again until well combined.
- Reserve the remaining melted chocolate mixture for the top layer.
- Pour the ganache over the chilled cookie base in the tart pan and smooth the top with a spatula.
- Refrigerate the tart for at least 2 hours or until the ganache is firm.
Finish and Serve:
- About 30 minutes before serving, melt the remaining chocolate mixture either au bain-marie or in the microwave until fully melted.
- Pour this over the set chocolate ganache and return to the fridge for another 30 minutes to set before slicing.
- Carefully remove the tart from the pan and transfer to a serving platter.
- Sprinkle with sea salt flakes.
- Slice the ganache tart and serve.
Enjoy this delightful milk ganache tart as a dessert or treat!
