Preheat the oven to 170°C / 340°F and prepare a tart pan ø 25 cm.
For the cocoa crust, put all the ingredients in a food processor and mix until a sand-like mixture is obtained. It should stick together when you press it between your fingers. Otherwise add 1 tablespoon of coconut oil or some oat milk.
Press the dough firmly into the tart form, also along the edge. Bake in the preheated oven for about 18-20 minutes. Allow to cool completely.
For the cream, put all the ingredients in a pot and bring to the boil once. Reduce to medium heat and simmer for 2-3 minutes until the cream thickens slightly. Stir constantly.
Poor the cream into the cocoa crust. Allow to cool for one hour at room temperature. Then place in the refrigerator for 5 hours or overnight. Serve cold.
TIP: Chocolate balls and sugar pearls are ideal for garnishing. In addition, I made a ganache from whipped cream and melted chocolate, put it in a piping bag and decorated the tart with it, too.