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You are here: Home / Recipes / Desserts and Patisserie / No-Bake Chocolate Tart With Stem Ginger (Vegan)

No-Bake Chocolate Tart With Stem Ginger (Vegan)

July 9, 2018 by hannahhossack 19 Comments

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.

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!

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!

A slice of no-bake vegan chocolate tart with stem ginger - an Oreo biscuit base filled with coconut milk chocolate gananche and stem ginger.

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.

Close up of vegan no-bake chocolate tart with stem ginger decorated with fresh berries

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.

no-bake chocolate tart with a jar of Opies stem ginger

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.

No-bake vegan chocolate ginger tart made with Opies stem ginger

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.

Close up of no-bake vegan chocolate ginger tart with Oreo base and coconut milk ganache

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.

no-bake chocolate tart step 1

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.

no-bake chocolate tart step 2

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.

no-bake chocolate tart step 3

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.

Top down photo of vegan chocolate ginger tart decorated with berries with a slice taken out.

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.*

https://domesticgothess.com/blog/2018/07/09/no-bake-chocolate-tart/
4.8 from 5 votes
Print

No-Bake Chocolate Tart With Stem Ginger (Vegan)

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!
Course Dessert
Cuisine American
Keyword chocolate tart
Prep Time 15 minutes
Chilling Time 4 hours 30 minutes
Total Time 15 minutes
Servings 12 people
Author Domestic Gothess

Ingredients

Base:

  • 2 packets of Oreos/308g/28 biscuits
  • 80 g (1/3 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

  1. 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.

  2. Tip the crumbs into a bowl and stir in the melted vegan butter. The mixture should resemble wet sand.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Filed Under: Desserts and Patisserie, Recipes, Uncategorized, vegan Tagged With: Chocolate, no bake, Pies and Tarts, vegan tart

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Reader Interactions

Comments

  1. Sumayya

    July 9, 2018 at 7:29 pm

    ooh, looks like a real treat

    Reply
  2. SallyBR

    July 17, 2018 at 3:39 pm

    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.

    Reply
    • hannahhossack

      August 1, 2018 at 10:33 am

      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.

      Reply
      • SallyBR

        August 1, 2018 at 2:17 pm

        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!

        Reply
  3. Kleanthis @ Yumbles

    July 25, 2018 at 6:32 am

    5 stars
    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.

    Reply
  4. Amy

    August 26, 2018 at 5:35 pm

    4 stars
    How do you get it out of the tart tin? I used coconut oil for my base and it’s stuck solid!

    Reply
    • hannahhossack

      September 4, 2018 at 10:17 am

      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.

      Reply
  5. Olivia

    November 1, 2018 at 1:09 pm

    5 stars
    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!

    Reply
    • hannahhossack

      November 2, 2018 at 12:40 pm

      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!

      Reply
  6. Nicola

    June 1, 2019 at 10:17 pm

    5 stars
    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

    Reply
  7. steve

    July 9, 2019 at 8:35 am

    This recipe concept is wonderful!!!

    Reply
  8. Chloe

    May 1, 2020 at 6:28 pm

    5 stars
    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

    Reply

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