Vegan No Bake Eclair Tart
This Vegan No Bake Eclair Tart is a take on the classic dessert, but with a lot less fuss and absolutely no animal products. Dive into a slice layered with tender graham crackers, silky smooth vanilla pudding, and an impossibly decadent deeply rich chocolate ganache. This treat is a crowd-pleaser with the contrasting sweetness of vanilla pudding and bitterness of Bixby chocolate. You cannot go wrong with this balanced treat!
6 vegan graham crackers
2 cup oat milk
½ cup sugar
3 tbsp cornstarch
1 1/2 tsp vanilla extract
1 cup oat milk
8oz Bixby Semisweet Baking Chips
- Prepare the pudding. In a small saucepan, combine oat milk and sugar over medium heat. Once warm, whisk vigorously while slowly adding cornstarch. Stir continuously with a rubber scraper to prevent the cornstarch from clumping at the bottom of the pot and cook for 6-8 minutes, or until the mixture thickens to a loose pudding consistency. Stir in the vanilla extract until mixed and set aside.
- Prepare the ganache. Add the remaining 1 cup oat milk and semisweet baking chips to a second pot over medium-low heat. Stirring frequently, melt the mixture completely.
- Once the pudding and ganache are done, assemble the tart. Line an 8x8 inch ceramic baking dish with two layers of graham crackers. Evenly pour the pudding over the graham crackers and gently tap to remove bubbles and flatten the surface. Then, slowly pour the ganache evenly over the pudding. Tap the dish to create an even layer. Top with a pinch of sea salt and refrigerate for at least two hours to set.
- Once set, slice into 12 pieces and enjoy within four days.