No-bake chocolate tart with stem ginger - an easy vegan chocolate tart with Oreo crust, chocolate ganache and stem ginger. This tart is super quick and easy to make but looks impressive and tastes incredible! Post sponsored by Opies.
What do you make when it is a bazillion degrees out and you can't bear the thought of switching on the oven but you still want a delicious dessert that isn't yet another ice cream? Make this vegan no-bake chocolate tart with stem ginger of course!
It seems like we are stuck in a never-ending heatwave in the UK at the moment and I have to admit that I am getting a bit fed up of the heat!
Don't get me wrong, I love warm weather... If I am on a beach. But having to get up early every day (I am NOT a morning person) to walk Ringo before it gets too hot, coupled with not sleeping well due to the heat is taking it's toll.
I have been fuelling myself with plenty of iced coffee, sorbet and slithers of this vegan no-bake chocolate tart with stem ginger.
It is an incredibly easy dessert to make that doesn't require you to switch on the oven; but it tastes so good that you would never know that it is such low effort.
It consists of a Oreo crust (yes - Oreos are accidentally vegan as are many of the copycat varieties, but do check the packet to be sure as the recipe may vary from country to country); and it is filled with a silky smooth coconut milk chocolate ganche and chopped stem ginger.
Stem ginger is one of those things that most people will buy a jar of to use in recipes at Christmas and then forget about for the rest of the year.
But I love baking with ginger all year round. It is one of my favourite flavours, is so versatile and pairs well with so many things that it seems a shame to consign it solely to the Winter.
I use Opies stem ginger which is made using only the finest young stem ginger which is specially sourced from southern China. It is derived from the tender young roots of the ginger plant. As young ginger is used, this ensures a soft texture and no horrible ginger ‘stringy bits’.
It is not just the ginger itself that is useful too, the syrup it comes in can be used for all manner of things such as cocktails, hot chocolate, or flavouring the ganache in this tart. Opies stem ginger is available in all major supermarkets.
Chocolate and ginger is a classic combination for good reason; but ginger also works well with summer berries, as does chocolate; so I like to decorate this no-bake chocolate tart with lots of fresh fruit.
The freshness of which also helps to temper the richness of the tart as well as making it look stunning.
If you are decorating with fruit however, be sure not to put it on the tart until shortly before serving as after a while it will weep and make the ganache soggy.
How To Make Vegan No-Bake Chocolate Tart With Stem Ginger:
(For ingredients and full instructions see the recipe card below)
*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*
Start by making the biscuit base. Whiz up some Oreos (or other chocolate biscuits) in a food processor; or just give them a good bash with a rolling pin. Then stir in melted vegan butter.
Press the mixture firmly into a tart tin and pop it in the fridge to firm up.
To make the ganache filling, heat full-fat coconut milk with some stem ginger syrup until just boiling then pour it over chopped chocolate and stir until smooth.
Scatter some chopped stem ginger over the Oreo crust and pour over the ganache. Pop the tart in the fridge for about 4 hours until firm then decorate with fresh fruit and chopped stem or crystallised ginger and serve.
Can It Be Made In Advance?:
Yes. The tart can be made up to two days in advance and kept covered in the fridge until ready to serve. Don't add any decorations until shortly before serving however as they won't last long.
If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess
*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*
No-Bake Chocolate Tart With Stem Ginger (Vegan)
Ingredients
Base:
- 2 packets of Oreos/308g/28 biscuits
- 80 g (⅓ cup) vegan butter (or coconut oil) melted
Filling:
- 3 balls stem ginger finely chopped
- 300 g (10.5 oz) dairy free dark chocolate, 70% cocoa solids chopped
- 250 ml (1 cup) full fat coconut milk
- 4 Tbsp syrup from a jar of stem ginger (or use maple syrup)
- 1 tsp vanilla extract
- fresh berries and finely chopped crystallised or stem ginger to decorate
Instructions
- Place the Oreos in a food processor and blitz until finely chopped. Alternatively, place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.
- Tip the crumbs into a bowl and stir in the melted vegan butter. The mixture should resemble wet sand.
- Tip the Oreo mixture into a 23-25cm/9-10in loose bottomed tart tin and press it across the base and most of the way up the sides. Use the base of a glass to pack it down really firmly. Place in the fridge for half an hour to firm up.
- Place the chopped chocolate in a heat proof bowl. Heat the coconut milk, stem ginger syrup and vanilla extract until just boiling then pour it over the chocolate. Set aside for two minutes then stir gently until it is melted and smooth.
- Scatter the chopped stem ginger over the Oreo base then pour over the ganache. Pop the tart in the fridge for around 4 hours (or overnight) until firm.
- Shortly before serving, decorate the tart with fresh fruit and chopped crystallised or stem ginger. Keep refrigerated.
If you want some more ginger recipes, try my slow cooker blood orange and ginger steamed pudding and my vegan ginger cake.
This post is sponsored by Opies, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.
Sumayya
ooh, looks like a real treat
SallyBR
Beautiful recipe, I am saving to try soon... now, I am not sure as the owner of your site you realize how many ads crowd your page? I realize the need to monetize a site, sometimes that's what one needs to do, but honestly it's a bit much - maybe you are not aware of it, but it's compromising the experience of browsing your site.
hannahhossack
Hi Sally, thank you! I hope you enjoy the tart! Unfortunately, without ads I simply couldn't afford to keep the blog going. I blog full-time and the ads are my main source of income (which is not large!); I don't have any more of them than the majority of blogs of my size. I provide all of my recipes for free so the ads really are a necessity for me.
SallyBR
Fair enough! I just wanted to make sure you are aware of it, because some bloggers don't have any idea... but you must do what you must do! 😉 You got a great site!
Kleanthis @ Yumbles
The tart looks amazing. It's funny how much complex are traditional desert recipes and then you find a simple, super-easy to make recipe like this one which blows your mind.
Amy
How do you get it out of the tart tin? I used coconut oil for my base and it's stuck solid!
hannahhossack
Hi Amy, I use a loose-bottomed tart tin and found that it didn't stick too badly around the edges so I was able to slide the rim of the tin off without a problem. I used a metal cake lifter to prise the base away from the tin. Gently warming the outside of the tin to soften the coconut oil a little could work.
Olivia
This looks so delicious!!
This might be a silly question, but is Opies stem ginger in syrup definitely suitable for vegans? It doesn’t say vegan or vegetarian on their packaging, and I’ve tried emailing them to ask, but I haven’t had a response! I want to make this tart, but I need to double check that the ginger is definitely vegan-friendly
Thanks so much!
hannahhossack
Hi Olivia, I can't find anything to say that it isn't suitable for vegans, and as pretty much all sugar in the UK is vegan friendly I can't see why it wouldn't be. Obviously I can't say for sure as I don't know their recipe. If it is a big concern for you then you can make your own stem ginger - here's a recipe: https://www.talesfromthekitchenshed.com/2016/10/homemade-stem-ginger/ I hope you enjoy it!
Nicola
Seriously good and the whole family just loved this - vegans, veggies and the rest! Thank you so much for this recipe, will be a new favourite xx
steve
This recipe concept is wonderful!!!
Chloe
I’m not a huge fan of ginger so I was worried that leaving the ginger out might effect the outcome, but it was absolutely gorgeous! Thank you for sharing yet another great recipe xx
Elizabeth Rod
This tart is just what I have searched the internet for. I want to make it for my daughter's 50th birthday party, something that the children would like too. Can you make it without the ginger? Have you suggestions for another flavour?
Hannah
Hi Elizabeth, yes you can just leave out the ginger. It is quite rich so it is nice topped with raspberries or other berries to cut through the richness a bit.