Ingredients
- For the base:
- 200 g gluten free ginger nuts crushed
- 100 g dairy free spread melted
- For the filling:
- 200 ml dairy free cream
- 30 g caster sugar
- 200 g dairy free dark chocolate
- 20 g dairy free spread
- 300 g can of manadarin oranges
Instructions
- Preheat the oven to 180 oC
- Grease a 6" flan case
- Mix together the crushed biscuits and melted dairy free spread
- Press into the tart tin base and around the edges to form a biscuit shell
- Bake in the oven for 10 minutes then set aside to cool while you make the filling
- Place the sugar and dairy free cream into a saucepan
- Heat until just before it comes to the boil
- Stir in the chocolate and dairy free spread
- Pour into the biscuit cases and chill in the fridge for two hours
- Top with the mandarin oranges just before serving
