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Chocolate Ganache Tarts

Chocolate ganache tarts


Biscuit crust:

Ganache Filling:

  • 300g dark chocolate of choice
  • 3/4 can of coconut milk

Salted caramel sauce:

  • 1 cup coconut cream
  • 3/4 cup brown sugar
  • 1 tbsp of corn starch


  1. Preheat the oven to 180°C and grease two small tart tins.
  2. Crush the biscuits and combine with the vegan butter.
  3. Press into the tart tins and bake for 10-15 minutes.
  4. Once baked remove and allow to cool.
  5. For the ganache, place the chocolate in a bowl.
  6. Heat the coconut milk in a sauce pan over medium heat.
  7. Once the coconut milk is hot (not boiling), pour it over the dark chocolate and allow to sit for 1-2 minutes.
  8. Stir until smooth.
  9. Pour into the biscuit crust and then place in the fridge to set (15-30 minutes)
  10. For the caramel sauce, heat up the coconut cream, brown sugar and corn starch on the stove until it thickens slightly (add a little bit of salt for a salted caramel)
  11. Drizzle over the cooled tart and add a pinch of flaky salt over the top.
  12. Enjoy!

Credit: @abiteofvegan_

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