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Vegan Chocolate Tart

Vegan Chocolate Tart

Chocolate shortcrust pastry with a dairy free chocolate ganache filling
Course Dessert
Cuisine British
Keyword vegan
Prep Time 45 minutes
Cook Time 25 minutes
Setting tim 3 hours
Total Time 4 hours 10 minutes
Servings 12
Calories 340kcal
Author thebakingexplorer


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
  • ¼ tsp Salt

To decorate

  • 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


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