Ingredients (serves 6)

• 195g vegan butter alternative, cold, cut into cubes
• 180g icing sugar, sifted
• 2g salt
• 365g plain flour
• 105g corn flour
• 55g almond meal
• 105g vegan egg replacer, prepared as per packet instructions
• 150g plain flour
• 100g vegan butter alternative, softened
• 40g caster sugar
• 20g dark brown sugar
• 1 tbsp vanilla extract
• 1/4 cup plant based milk
• 100g NOMO Creamy Chocolate Bar, chopped

Method

1. TO MAKE THE PASTRY: Mix cold, cubed vegan butter, icing sugar, salt, plain flour, corn flour and almond meal in an electric mixer with a paddle until breadcrumb-like.
2. Gradually include vegan egg replacer until a dough forms. Roll to 3mm thickness between 2 sheets of baking paper, rest 30 mins, then line a 26cm tart ring. Bake at 180o for 15-18 mins until golden. Cool.
3. TO MAKE THE VEGAN COOKIE DOUGH: Cream vegan butter, caster sugar, and brown sugar. Add vanilla extract; mix in flour until combined. Incorporate plant based milk, fold in chopped chocolate. Spread evenly over cooled tart shell.
4. TO MAKE THE VEGAN CHOCOLATE GANACHE: Heat coconut cream and vanilla bean seeds. Pour over chocolate and melted coconut oil in a bowl, sit to melt. Stir until smooth. Pour ganache over cookie dough in tart shell. Decorate with NOMO Cookie Dough Bunnies. Set in fridge for 2 hours.
5. Let tart slightly warm at room temperature for easier slicing. Enjoy!