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:
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.
No-Bake Chocolate Tart With Stem Ginger (Vegan)
- 2 packets of Oreos/308g/28 biscuits
- 80 g (1/3 cup) vegan butter (or coconut oil) melted
- 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
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.