Crush the ginger biscuits and add in the melted vegan butter or coconut oil, press into a tart pan, adding up to the rim of the tart so the filling does stick to the edges of the tart pan, and place in the fridge to set.
Melt the chocolate and then gradually pour in the chilled and smooth coconut cream (whip slightly before adding to the chocolate) and slightly whipped chilled chickpea brine.
Whisk well until fully incorporated but not too much that you fold or whisk out all of the air bubbles.
Pour onto the base and place in the fridge to set for at least 2 hours.
Add the whipped coconut cream on top and shaved chocolate before serving.
