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    Vegan Chocolate Tart

    21/02/2016 by thebakingexplorer 22 Comments

    Jump to Recipe Jump to Video Print Recipe

    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.

    This post may contain affiliate links. I earn from qualifying purchases.

    Vegan Chocolate Tart

    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.

    Click on the image to order your copy!
    Vegan Chocolate Tart

    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!
    Vegan Chocolate Tart

    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!

    Recommended equipment & ingredients

    • 9" tart tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Freeze dried raspberries
    • Silicone mat
    • Rolling pin
    • Baking beans

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Vegan Chocolate Tart

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    Vegan Chocolate Tart

    Chocolate shortcrust pastry with a dairy free chocolate ganache filling and fresh raspberries
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: vegan
    Prep Time: 45 minutes minutes
    Cook Time: 25 minutes minutes
    Setting time: 3 hours hours
    Total Time: 4 hours hours 10 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the base

    • 200 g Plain flour
    • 30 g Cocoa powder
    • 1 tbsp Caster sugar
    • 100 g Dairy free butter cold
    • 50-55 ml 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
    • ¼ tsp Salt

    To decorate

    • 150 g Fresh raspberries
    • 1 tbsp Cocoa powder sieved
    • 1 tbsp Freeze dried raspberries optional
    Metric - US Customary

    Instructions

    • 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. You can also do this in a food processor
    • 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/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, trim off any excess with a knife. Use a fork to prick the bottom of the pastry a few times, then scrunch up some baking paper, flatten it out again and place over the pastry. It should over hang. Add baking beans over the baking paper 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • 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.
     

    Nutrition

    Calories: 340kcal | Carbohydrates: 33g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 118mg | Potassium: 329mg | Fiber: 5g | Sugar: 11g | Vitamin A: 332IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 5mg

    If you like this, check out more of my Sweet Tarts & Pies recipes!

    Or you might like my Vegan recipes!

    « Strawberry & Nutella Cupcakes
    20 Best Creme Egg Recipes »

    Reader Interactions

    Comments

    1. Angela Campos

      February 21, 2016 at 3:56 pm

      5 stars
      This looks Fabulous! I have pinned this to give a try.

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:42 am

        I hope you enjoy it as much as I did Angela!

        Reply
    2. Lauren Boldizar

      February 21, 2016 at 6:22 pm

      Oh yum, this looks fabulous and pretty easy to follow the recipe! I can't wait to try it!

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:46 am

        It is very easy to make, I do hope you like it!

        Reply
    3. Kate Glutenfreealchemist

      February 21, 2016 at 10:49 pm

      Lush! Lovely combination of flavours and textures. Please send some over instantly!!

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:50 am

        If only there was some left...! 😉

        Reply
    4. ilkasblog

      February 22, 2016 at 4:20 am

      5 stars
      You have no idea how much I love this, Kat. I love the high quality ingredients you used, making this not only yummy, but also nutritious and pretty(!).

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:52 am

        Thank you!

        Reply
    5. Choclette Blogger

      February 26, 2016 at 10:00 am

      5 stars
      Oh my Kat, this is wonderful. It's always good to have something delicious up one's sleeve that everyone can eat. I really really want a slice - now! Thanks for sharing it.

      Reply
      • Kat BakingExplorer

        March 28, 2016 at 10:51 am

        Thank you! I really do think that this is something you will love no matter what your dietary preference.

        Reply
    6. Lupyloo

      August 16, 2020 at 6:12 pm

      5 stars
      Made this to take to a friends for Sunday lunch. I live in Zambia, so some ingredients are not always possible to obtain. there was a severe lack of dark chocolate available, so mixed 1 packet of 85% with some milk chocolate. (so not technically vegan now), I didn't add the syrup as the milk chocolate combo made it sweet enough. It was a hit. Thank you.

      Reply
      • thebakingexplorer

        August 16, 2020 at 9:12 pm

        So glad it was a hit! Thank you for the lovely feedback

        Reply
    7. Hannah Rayment

      October 28, 2020 at 7:57 pm

      Could i use vegan double cream in place of coconut oil? Thank you
      Hannah

      Reply
      • thebakingexplorer

        October 28, 2020 at 8:49 pm

        Hi Hannah, do you mean instead of coconut milk? I think that would be ok yes, but I haven't tested it myself. Please let me know how it goes!

        Reply
    8. Leanna

      February 06, 2021 at 9:31 am

      Hello!
      So I’ve made this twice now, first time it was AMAZING! This time I’ve made it again, but it hasn’t set? I’m wondering if this is because I’ve used reduced fat coconut milk? ☹️ It has been in the fridge for 10 hours now...

      Reply
      • thebakingexplorer

        February 06, 2021 at 1:59 pm

        Hi Leanna, yes definitely if you used reduced fat the second time that will be the reason for it not setting. You may have to put the mixture into little glasses and serve that way instead. 🙂

        Reply
    9. Emma

      August 02, 2021 at 10:38 am

      Good Morning,

      Can this dessert be frozen? if not how long will it last in the fridge?

      Reply
      • thebakingexplorer

        August 02, 2021 at 5:56 pm

        Hi Emma, it cannot be frozen and it will last up to 4 days in the fridge. I hope that helps 🙂

        Reply
    10. Lainy Fenwick

      January 28, 2023 at 5:59 pm

      Hi ya can you replace the coconut cream with plant based double cream at all??

      Reply
      • thebakingexplorer

        January 28, 2023 at 10:47 pm

        I've never tried it so I can't say for sure sorry!

        Reply
      • ChiamakaLovesToBakes

        December 23, 2023 at 1:53 pm

        5 stars
        This substitution does work and turns out with an incredible result. I tried it and it went down a storm

        Reply
        • thebakingexplorer

          December 23, 2023 at 7:42 pm

          Thank you so much for confirming this! Can I ask which plant based cream you used?

          Reply

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