Try Morgan Hipworth’s delicious NOMO chocolate and cookie dough tart recipe.
PREP TIME: 35 MINS
COOK TIME: 18 MINS
SERVES: 6
INGREDIENTS
FOR THE SWEET SHORTCRUST PASTRY:
- 195g vegan butter alternative, cold, cut into cubes
- 180g 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 flour
- 100g 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
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:
- 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.
- 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:
- 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:
- 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.
- Let tart slightly warm at room temperature for easier slicing. Enjoy!
