10th Birthday Chocolate Tart

Ingrédients

2 bags Rhythm 108 Double Chocolate Hazelnut Biscuit Share Bag
1 bag Rhythm 108 Almond Biscotti Biscuit Share Bag
150 g melted dairy free butter
2 bars Rhythm 108 Hazelnut Truffle Bar
100 ml dairy free single cream
400 g silken tofu
1 tsp vanilla paste
2 tbs cornflour
2 Rhythm 108 Vegan Hazelnut Praline Bars (diced)

Instructions

Preheat the oven to 180 c and grease a tart tin.
In a blender blend all 3 bags of biscuits into crumbs.
Combine them together in a bowl if they’re not already combined, and then add the melted butter. Mix well.
Empty into the tart tin and press down into the centre and up the sides. Make a few holes in the base using a fork.
Option here to add some baking paper on top and add some baking balls so the tart keeps its shape in the oven.
Place into the hot oven for 15 minutes.
If you did use baking balls, once the tart is out of the oven you may need to use a fork to reshape the tart. Do this carefully whilst it is still hot. Then allow to cool completely.
Once cooled prepare the filling by melting the 2 truffle bars and combining in a blender with the single cream, silken tofu and vanilla paste.
When combined add the cornflour and blend again to mix it through.
Pour the mixture into the base of the tart and use a spatula to spread to the edges.
Place into the fridge to set for a minimum of 2 hours. Overnight is fine too.
When ready to serve, decorate as you please with the diced hazelnut praline bars. Slice and enjoy.

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