A lot of vegan desserts tend to be super healthy, which is great of course, but no matter what your diet, everyone needs a decadent dessert in their lives every so often! This Vegan Chocolate Tart is just that, it’s rich, creamy and oh so chocolatey. It is a dessert that can be enjoyed by vegans and non-vegans alike, and would be perfect for a dinner party where your guests have mixed dietary needs.
The base is a chocolate shortcrust pastry, and it’s filled with an indulgent chocolate ganache. I’ve decorated it with raspberries, but you can decorate however you like. It’s also a dairy and egg free dessert, so those with allergies to them can tuck in without worry.
How to make Vegan Chocolate Tart…
To make the pastry I stirred together plain flour, cocoa powder and caster sugar. Then I added dairy free butter and rubbed it in with my fingers.
I added milk and brought the mixture together into a dough. After it had chilled for 30 minutes in the fridge, I rolled it out on a floured surface.
I lined the tart tin with the pastry, then baked it with baking beans for 15 minutes.
Then I removed it from the oven, and removed the baking beans. I baked it again for 10 minutes.
I made the filling by warming coconut milk in a pan on a low heat until steaming. Then I poured the coconut milk over some chopped dark chocolate and stirred until it melted. Then I stirred in the maple syrup and vanilla extract. I poured the ganache into the tart base and put it in the fridge for 3-4 hours to set.
Tips for making the Vegan Chocolate Tart:
- If you want this to be a vegan tart make sure the dark chocolate doesn’t contain any milk (‘may contain’ is ok as this is related to people who have allergies, but always check with the person eating this first).
- I decorated the tart with fresh raspberries, cocoa powder and some freeze dried raspberries, but you can decorate anyway you like. Some ideas are to drizzle white chocolate over the top, sprinkle icing sugar on top, decorate with strawberries, or dollop over some whipped coconut cream.
- To avoid wasting any pastry cut offs, re-roll it out, cut with your preferred cookie cutter and bake for 15 minutes on 180C Fan. Drizzle with dark chocolate and enjoy!
Recommended equipment & ingredients*
|9″ tart tin||Mixing bowls||Cooling rack|
|Kitchen scales||Freeze dried raspberries||Silicone mat|
|Rolling pin||Baking beans|
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More Vegan recipes…
|Vegan Chocolate Fudge Cake||Vegan Millionaire’s Shortbread||Vegan Chocolate Mousse|
Vegan Chocolate Tart
For the base
- 200 g Plain flour
- 30 g Cocoa powder
- 1 tbsp Caster sugar
- 100 g Dairy free spread I used Vitalite
- 50-55 ml Almond milk or other dairy free milk
For the filling
- 300 ml Coconut milk
- 300 g Dark chocolate make sure dairy free if serving to vegans or those with allergies
- 3 tbsp Maple Syrup
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 150 g Fresh raspberries
- 1 tbsp Cocoa powder sieved
- 1 tbsp Freeze dried raspberries optional
- In a mixing bowl, stir together the plain flour, cocoa powder and caster sugar
- Add the dairy free spread and rub it into the flour mixture using your fingers until it is well distributed and resembles breadcrumbs
- Add the milk slowly, you may not need it all or you may need a little splash more, and mix until a dough forms. Don't overly handle it or knead it
- Wrap in cling film and put in the fridge for 30 minutes
- Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 5
- Roll out the pastry on a well floured surface, keep it moving so it doesn't stick
- Line a 9" tart tin with the pastry. Use a fork to prick the bottom of the pastry a few times, then scrunch up some baking paper and place over the pastry, then add baking beans or some rice. Bake it for 15 minutes
- Take the pastry out of the oven and remove the baking beans and baking paper. Bake the pastry again for 10 minutes on the same temperature, then remove from the oven and leave to cool
- Make the filling by warming the coconut milk in a pan on a low heat until steaming, meanwhile chop the dark chocolate and place in a bowl
- Pour the warm coconut milk over the dark chocolate and leave for a few minutes, then stir until melted and smooth. If there are still some unmelted bits of chocolate, you can blast it in the microwave for 20 seconds
- Add the maple syrup, vanilla extract and salt, stir them in
- Pour the filling into the tart base and put it in the fridge for 3-4 hours to set
- Once set, decorate with the raspberries and cocoa powder. Serve immediately, store any leftovers in the fridge and eat within 4 days
If you like this, check out more of my Sweet Tarts & Pies recipes!
Or you might like my Vegan recipes!
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