Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes



  • 40 pieces Vegan Butter Cookies (approx. 335 grams)
  • 5 tbsp Vegan Unsalted Butter (melted)


  • 3 1/4 cups vegan Milk Chocolate (500 grams)
  • 1 1/2 cups vegan Cream (340 grams)
  • 1/2 cup Vegan Unsalted Butter (softened (112 grams))


  1. Blend the butter cookies until they are complete powder like.
  2. Transfer the crushed cookies to a mixing bowl and add the melted unsalted butter to it. Give this a mix and transfer the mixture to a 10 inch tart tin.
  3. Shape the crust/ base of the tart and let it set in the refrigerator for at least thirty minutes.
  4. Chop the room temperature milk chocolate to small pieces (approx. 1 to 2 cm) and transfer the chocolate to a mixing bowl.
  5. Add the remaining 1/2 cup softened butter to the chocolate and keep aside.
  6. Heat cream in a saucepan until it just begins to boil. Once you start seeing bubbles on the corners, take the cream off the heat and pour it over the chocolate butter mixture.
  7. Let it sit for about 50-60 seconds and mix it very slowly with a whisk until everything comes together.
  8. Let the mixture cool for about 4-5 minutes. If it is very hot, then let it cool for a few more minutes before pouring it on the set chilled crust.
  9. Transfer the tart carefully to the refrigerator and let it set overnight.