If you have a sweet tooth and love bursting flavors of berries combined with rich chocolate, you’re in for a treat with this Vegan Forest Fruits Chocolate Tart Recipe. This tart is a symphony of velvety chocolate ganache layered on a crisp cacao and almond flour base, topped with a luscious, tangy forest fruit jelly made from cherries and raspberries. It’s a celebration of natural ingredients coming together to form an unforgettable dessert that feels indulgent yet light. Whether for a gathering or just a special treat to yourself, this tart brings vibrant colors, textures, and a perfect balance of sweetness and earthiness in every bite.
Ingredients You’ll Need
The magic of this Vegan Forest Fruits Chocolate Tart Recipe lies in its simple pantry staples and fresh forest fruits. Each ingredient has been chosen to create a harmonious texture and flavor, from the crumbly almond flour base to the silky ganache topping. Here’s what you’ll need to make this delightful tart:
- 2 cups almond flour: Provides a naturally nutty and gluten-free crust foundation with great texture.
- â…“ cup cacao powder: Adds a deep chocolate flavor and a beautiful dark hue to the crust.
- 3 tablespoons coconut oil (solid): Helps bind the crust while imparting a subtle tropical richness.
- 3 tablespoons maple syrup: Natural sweetness that balances the cacao’s bitterness perfectly.
- ¼ teaspoon sea salt: Enhances all the flavors in the crust with a subtle salty contrast.
- 2 ½ cups fresh or frozen cherries: The star fruit for the fruity jelly layer with natural tartness and sweetness.
- 1 cup fresh or frozen raspberries (or other berries of choice): Adds a lovely tang and vibrant red color.
- ¼ cup pure maple syrup: Sweetens the fruit jelly naturally while complementing the berries.
- ½ teaspoon agar agar powder: A vegan setting agent that transforms fruit juice into a firm jelly.
- 1 teaspoon vanilla extract (or ½ tsp vanilla bean paste): Brings warmth and depth to the jelly layer.
- 1 cup coconut cream (or chilled full-fat coconut milk): Essential for the creamy, smooth chocolate ganache texture.
- 3.5 oz vegan dark chocolate: For intense chocolate flavor and glossy finish on top.
- 2 tablespoons pure maple syrup: Sweetens the ganache naturally and balances the cocoa bitterness.
- 1 teaspoon vanilla extract (or ½ tsp vanilla bean paste): Adds aromatic complexity to the ganache.
- Pinch sea salt: Enhances and intensifies the chocolate flavor.
- Fresh cherries, fresh blackberries, freeze-dried raspberries: For stunning fresh garnishes that add extra bursts of flavor.
How to Make Vegan Forest Fruits Chocolate Tart Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 175°C (350°F) and lightly greasing a 9.5-inch tart tin with coconut oil. In your food processor, combine almond flour, cacao powder, solid coconut oil, maple syrup, and sea salt until the mixture sticks together into a crumbly dough. Press the dough evenly into the base and sides of the tart tin, then prick holes into the crust with a fork to prevent bubbling. Bake for 12 minutes, then let it cool completely without removing it from the tin to hold its shape.
Step 2: Create the Forest Fruits Jelly
While the crust bakes, prepare the jelly filling by simmering cherries, raspberries, and maple syrup in a saucepan. Allow the fruit mixture to reduce by half over medium heat, intensifying the flavor and natural sweetness. Transfer this mixture to a blender, add vanilla extract and agar agar powder, and blend until smooth for a silky, vibrant jelly base.
Step 3: Set the Fruit Jelly
Return the blended jelly to the saucepan, bring it to a boil to activate the agar agar, then simmer for 2-3 minutes while whisking continuously. Pour the warm jelly into the cooled tart crust and let it cool for 15-20 minutes before chilling it in the refrigerator to set for at least one hour. This layer will firm up beautifully, creating a luscious fruity bed beneath the chocolate.
Step 4: Make the Chocolate Ganache
Gently heat the coconut cream in a saucepan until it simmers, then pour it over chopped vegan dark chocolate in a heatproof bowl. Stir the mixture until glossy and smooth, then mix in maple syrup, vanilla extract, and a pinch of sea salt to elevate the chocolate flavor. Pour the ganache over the set fruit jelly, tap the tart gently to release any air bubbles, then cool it for 10 minutes before transferring to the fridge to set for 4 hours or overnight for best results.
Step 5: Garnish and Serve
Once fully set, carefully remove the tart from the tin and decorate it with fresh cherries, blackberries, and sprinkle freeze-dried raspberries on top. These finishing touches not only bring extra bursts of flavor but make the tart look like a stunning centerpiece, perfect for sharing.
How to Serve Vegan Forest Fruits Chocolate Tart Recipe
Garnishes
Fresh fruit garnishes such as cherries and blackberries lend a pop of color and freshness that balances the rich, creamy ganache perfectly. Adding freeze-dried raspberries adds a subtle crunch and tart brightness. These simple touches can turn your tart into an elegant dessert fit for any occasion.
Side Dishes
This tart pairs beautifully with a dollop of coconut whipped cream or a scoop of dairy-free vanilla ice cream for extra indulgence. For a lighter touch, serve with a handful of fresh berries or a refreshing cup of herbal tea to cleanse the palate.
Creative Ways to Present
For a party, cut the tart into mini slices and serve on decorative plates topped with edible flowers or mint leaves. You can also create a layered dessert jar using the same jelly and ganache components for a charming take on this Vegan Forest Fruits Chocolate Tart Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover tart should be stored in an airtight container in the refrigerator to maintain freshness and texture. It keeps wonderfully for up to four days, making it a perfect make-ahead dessert to enjoy throughout the week.
Freezing
While the tart tastes best fresh, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to two months. Thaw slices in the fridge overnight before serving for best texture retention.
Reheating
This tart is best enjoyed chilled, so reheating is not recommended as it may affect the ganache’s creamy texture. Simply let frozen slices thaw gradually in the refrigerator and serve cold to enjoy every decadent bite.
FAQs
Can I use fresh fruit instead of frozen?
Absolutely! Fresh cherries and raspberries provide the best flavor, especially when in season. Frozen fruit works just as well and is great for convenience or out-of-season baking.
Is this tart gluten-free?
Yes, this recipe uses almond flour instead of wheat flour, making the crust naturally gluten-free and suitable for those avoiding gluten.
Can I substitute agar agar with gelatin?
You can use gelatin if you are not keeping it vegan, but agar agar is plant-based and crucial for maintaining the vegan integrity of this recipe.
What type of vegan chocolate should I use?
Choose high-quality vegan dark chocolate with at least 70% cacao for the richest flavor and smoothest ganache texture.
How long does this tart last once made?
Stored properly in the fridge, this tart will remain fresh and delicious for up to four days, making it ideal for preparing ahead of time for events.
Final Thoughts
If you’re searching for a dessert that’s as stunning as it is delicious, give this Vegan Forest Fruits Chocolate Tart Recipe a try. It’s a wonderful balance of fresh fruitiness and indulgent chocolate, all wrapped up in a nutty, crumbly crust. I promise once you make it, it will become a beloved treat to share with friends or keep as your little secret for special moments. Happy baking and enjoy every luscious bite!
Print
Vegan Forest Fruits Chocolate Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 52 minutes
- Total Time: 1 hour 12 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Forest Fruits Chocolate Tart offers a delectable combination of a rich almond and cacao crust filled with a vibrant berry jelly and topped with a smooth vegan dark chocolate ganache. Perfectly plant-based and naturally sweetened with maple syrup, this dessert marries the tartness of fresh cherries and raspberries with creamy coconut ganache, making it an indulgent yet wholesome treat for any occasion.
Ingredients
Crust
- 2 cups almond flour
- â…“ cup cacao powder
- 3 tablespoons solid coconut oil
- 3 tablespoons maple syrup
- ¼ teaspoon sea salt
Jelly Filling
- 2 ½ cups fresh or frozen cherries
- 1 cup fresh or frozen raspberries (or other berries of choice)
- ¼ cup pure maple syrup
- ½ teaspoon agar agar powder
- 1 teaspoon vanilla extract (or ½ tsp vanilla bean paste)
Chocolate Ganache
- 1 cup coconut cream (or chilled full-fat coconut milk)
- 3.5 oz vegan dark chocolate
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract (or ½ tsp vanilla bean paste)
- Pinch sea salt
Garnish
- Fresh cherries
- Fresh blackberries
- Freeze-dried raspberries
Instructions
- Preheat and Prepare Tart Tin: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9.5-inch tart tin with coconut oil to prevent sticking.
- Make the Crust Dough: In a food processor, combine almond flour, cacao powder, solid coconut oil, maple syrup, and sea salt. Pulse until the mixture sticks together, forming a cohesive dough.
- Shape Crust in Tin: Evenly press the dough into the base and sides of the prepared tart tin. Use a fork to prick several holes into the base to prevent bubbling during baking.
- Bake the Crust: Bake the crust for 12 minutes. Once baked, allow it to cool completely but keep it in the tin for now.
- Prepare the Berry Jelly: Place cherries, raspberries, and maple syrup in a saucepan. Bring to a boil, then reduce to medium heat and simmer for about 30 minutes until the mixture reduces by about half.
- Blend Jelly Mixture: Transfer the reduced berry mixture to a blender. Add vanilla extract and agar agar powder, and blend until smooth.
- Activate Agar Agar: Return the jelly mixture to the saucepan and bring to a boil to activate the agar agar. Reduce heat to medium and simmer for 2-3 minutes while whisking continuously to prevent lumps.
- Pour Jelly into Crust: Pour the jelly filling into the cooled tart crust. Let it cool for 15-20 minutes before transferring to the refrigerator to set for at least 1 hour.
- Prepare Chocolate Ganache: Heat coconut cream in a saucepan until it simmers. Chop the vegan dark chocolate and place in a heatproof bowl. Pour the hot coconut cream over the chocolate and stir until smooth.
- Flavor Ganache: Add maple syrup, vanilla extract, and a pinch of sea salt to the chocolate mixture. Stir well to combine evenly.
- Top Tart with Ganache: Pour the chocolate ganache over the set jelly layer in the tart tin. Gently tap the tin on the countertop to release any air bubbles. Let it cool for about 10 minutes before refrigerating.
- Chill to Set: Refrigerate the tart for at least 4 hours or overnight to ensure the ganache sets firmly.
- Decorate Tart: Once fully set, carefully remove the tart from the tin. Garnish with fresh cherries, blackberries, and freeze-dried raspberries for an elegant finish.
- Storage: Store the tart in an airtight container in the refrigerator. Consume within 3-4 days for best freshness.
Notes
- You can substitute frozen berries if fresh ones are unavailable; thaw them before cooking.
- Chilled full-fat coconut milk can be used instead of coconut cream for ganache, but cream provides a richer texture.
- Agar agar powder is a vegan gelatin substitute essential for setting the jelly layer.
- Ensure the tart cools completely before adding the jelly and ganache layers to prevent melting.
- Refrigerate overnight for the best texture and flavor melding.
