Make the crust: mix the cookie crumble, dissolved Coco Sugar®, melted butter and 50 gr melted dark chocolate, the mold onto the tart pan and chill for 15 minutes.
Make the filling: whisk the whip cream in high speed, the add 2 tbsp Coco Sugar®, and vanilla essence. Divide the whipped cream into 2, then safe the other for the garnishing later. Mix into the remaining whipped cream in the bowl: 1/2 tsp red food coloring, and 20 gr melted dark chocolate.
Pour the filling onto the tart crust, then freeze for about 1 hour.
Garnish the tart with whipped cream, mints, blueberries, cherries, and dust with desiccated coconut.
