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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.

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Ingredient Tips & Equipment Information

I used dairy free block butter for the pastry I my favourite is Flora Plant), you can also use a dairy free baking spread like Vitalite.
You can use shop bought pastry, or even a pre-baked pie shell, if you need to save time.
You can also use a biscuit base instead, check out my After Eight Tart for details. Make sure you use vegan suitable biscuits and butter.
Make sure to use pure maple syrup and not a maple flavoured syrup for the filling.
I recommend using a good quality dark chocolate for the ganache filling for the best flavour and most accurate results. Avoid using cooking or baking chocolate.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Vegan Chocolate Tart

To make the pastry, stir together plain flour, cocoa powder and caster sugar. Then add dairy free butter and rub it in with your fingers.

Add milk and bring the mixture together into a dough. Chill it for 30 minutes in the fridge, then roll it out on a floured surface.

Line the tart tin with the pastry, then bake it with baking beans for 15 minutes.

Remove it from the oven, and remove the baking beans. Bake it again for 10 minutes.

Make the filling by warming coconut milk in a pan on a low heat until steaming. Then pour the hot coconut milk over some chopped dark chocolate and stir until it melts. Then stir in the maple syrup and vanilla extract. Pour the ganache into the tart base and put it in the fridge for 3-4 hours to set.

For the full recipe with measurements, head to the recipe card at the end of this post.

Can you make this tart with shop bought pastry?

Yes! You can use shop bought shortcrust pastry instead of making your own if you prefer, or to save time. You could also use a pre-baked ready made pie crust.

How long does the tart last for and can it be frozen?

It should be stored in the fridge and it will last for 4 days. You can store it in an airtight container or on a covered plate. If you'd like to freeze the tart, wrap it well in cling film, or place in an airtight container, and freeze for up to 3 months. You can also slice it up and freeze it in slices. Defrost it overnight in the fridge or on the kitchen counter for several hours.

Can this recipe be made gluten free?

Yes! For a gluten free version, use a gluten free flour blend for the pastry, you might also like to add 1 tsp xanthan gum for better texture. Please check the labels of everything you use in case of cross contamination warnings and especially if serving to someone with an allergy or intolerance.

More 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!

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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