Description
This vegan chocolate tart is a rich, creamy, and indulgent dessert perfect for those avoiding nuts and animal products. Featuring a crisp cocoa-flavored crust and a luscious coconut milk-based chocolate ganache filling, it’s elegantly garnished and ideal for special occasions or everyday treats. The tart is free from nuts, dairy, and eggs, making it suitable for vegan diets and those with nut allergies.
Ingredients
Scale
Crust
- 120 g plain flour
- 30 g Dutch processed cocoa powder (or unsweetened cocoa powder)
- 30 g soft brown sugar (or light muscovado/coconut sugar)
- 80 g vegan butter (nut-free brand if required)
- ¼ teaspoon sea salt
Filling
- 250 g full fat chilled canned coconut milk
- 1 teaspoon instant coffee granules or espresso powder (or 1 tbsp for a more intense flavor)
- 220 g vegan dark chocolate (or 240 g vegan milk chocolate)
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 60 g vegan butter (cut into chunks, nut-free brand if required)
Garnish
- 120 g vegan dark chocolate (for grating, melting, or chunks)
- Sea salt (to sprinkle)
- Gold leaf sheets (optional)
Instructions
- Prepare the Oven and Tin: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9-inch tart tin with oil or vegan butter and line the base with parchment paper to prevent sticking.
- Make the Crust Dough: Place all the crust ingredients into a food processor and blitz until the mixture sticks together forming a dough. If the dough is too dry, add a tablespoon of water to help it bind properly.
- Form and Bake the Crust: Evenly press the dough into the base and sides of the prepared tart tin. Prick several holes into the base using a fork to prevent bubbling. Bake the crust for 15 minutes until it is slightly browned. Remove from oven and allow to cool, keeping the tart in the tin.
- Prepare the Chocolate Filling: Pour the coconut milk and instant coffee granules or espresso powder into a saucepan and gently bring to a simmer over medium heat. Do not allow it to boil. While heating, finely chop the vegan chocolate and place it in a heatproof bowl.
- Create the Ganache: Pour the hot coconut milk mixture over the chopped chocolate and let it rest for 5 minutes to soften. Whisk the mixture until smooth and creamy. Stir in the maple syrup, vanilla extract, and a pinch of sea salt. Add the chunks of vegan butter and continue stirring until fully melted and incorporated.
- Assemble the Tart: Pour the chocolate ganache into the baked tart crust. Gently tap the tin on the countertop to release any air bubbles. Let the tart cool at room temperature for about 10 minutes before transferring it to the refrigerator to set for at least 4 hours or overnight for best results.
- Garnish the Tart: Once set, carefully remove the tart from the tin and place it on a serving dish. Garnish by grating, melting, or placing chunks of the reserved vegan dark chocolate on top. Sprinkle with a little sea salt and decorate with optional gold leaf sheets for a luxurious finish.
- Storage: Store the chocolate tart in an airtight container or wrap it tightly with cling film and refrigerate. It keeps well for up to 5 days in the fridge. For longer storage, freeze the tart for 4-6 weeks and defrost at room temperature for 1-2 hours before serving.
Notes
- Use full fat canned coconut milk chilled overnight for best ganache texture.
- Adjust coffee quantity to taste for intensity; 1 tbsp gives a stronger flavor.
- Opt for nut-free vegan butter brands if allergies are a concern.
- The tart can be garnished in multiple ways: grated, melted drizzle, or chunks of chocolate.
- Allow the tart to set thoroughly in the fridge for a firm texture before serving.
- Freezing the tart preserves its freshness but thaw adequately before enjoying.
