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
Scale
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.
