Chocolate & Cookie Dough Tart Recipe

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!