If you haven't yet tried infusing your desserts with tea, I highly recommend getting on it! In this instance, I've paired decadent dark chocolate with delicate fragrant earl grey for a sophisticated flavor explosion.

I've paired everything with a blackberry coulis which adds another dimension of flavor with its sweet and tangy attributes. If you make any tart, trust me this is the one. We can't get enough of it here, it may be my favorite chocolate tart to date!

Dark chocolate earl grey blackberry tartPin

WHY MAKE THIS VEGAN CHOCOLATE TART?

  • Plant-based and Vegan friendly
  • Easy to make
  • Minimal effort 
  • Decadent and rich
  • Silky smooth
  • Sophisticated flavor
  • Egg-free
  • Dairy-free
  • Free from animal-derived products
  • Can be enjoyed chilled/frozen/semi-frozen
  • Gluten-free (check labels of ingredients if you have a severe allergy/intolerance)
  • Made to satisfy the most intense of chocolate cravings
Dark chocolate earl grey blackberry tartPin

More chocolate tarts

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Vegan Dark Chocolate Earl Grey Tart with Blackberry Coulis

4.34 from 3 votes
PREP TIME: 40 mins
COOK TIME: 6 hrs
TOTAL TIME: 6 hrs 40 mins
Servings: 12
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Description

If you haven't yet tried infusing your desserts with tea, I highly recommend getting on it! dark chocolate with delicate fragrant earl grey for a sophisticated flavor explosion.
Topped with a blackberry coulis which adds another dimension of flavor with its sweet and tangy attributes.

EQUIPMENT

9" springform cake pan

Ingredients

CRUST

  • cup (56 g) roasted buckwheat
  • 1 ½ cups (193.5 g) cashews
  • 1 cup (99 g) pecans
  • 3 tablespoons (44 g) cacao powder
  • 3 (72 g) medjool dates, pitted
  • 1 tablespoon (15 g) coconut oil, solid
  • 1 tablespoon (15 ml) pure maple syrup

FILLING

BLACKBERRY COULIS

  • 1 ½ cups (216 g) frozen blackberries
  • 5 tablespoons (74 g) coconut sugar
  • ¼ cup (60 ml) orange or apple juice

Instructions

  • To make the crust, add the roasted buckwheat to your food processor and blitz for a couple of minutes until roughly ground. Add the cashews and blitz for another minute or so until the texture resembles a light crumb consistency. Add the remaining base ingredients and continue to process until all the ingredients start to stick together to form a dough consistency.
  • Press the mixture evenly into your tart tin, bringing the base up at least a few inches up the sides of the tin to create a crust. Set the base aside in the freezer to set.
  • Add the coconut milk and earl grey teabags to a saucepan and bring to a boil. Allow it to simmer for 2 minutes before carefully removing the teabags. Add the maple syrup, vanilla extract, and salt to the pan and whisk well.
  • Remove the saucepan from the heat and add the chocolate to the mixture and allow it to melt through before whisking well to ensure the mixture is smooth without lumps.
  • Remove the tart base from the freezer and pour the filling on top. Tap the tin on your work surface a couple of times to knock out any air bubbles. Place the tart in the freezer to set for 6 hours.
  • For the coulis, place the blackberries, coconut sugar, and orange juice into a heavy-bottomed saucepan. Place a lid on the saucepan and bring the mixture to a boil.
  • Remove the lid and allow the mixture to simmer for approx 10-20 minutes until it has reduced by at least half. Strain the mixture through a sieve and allow the liquid to cool and set to a syrup consistency.
  • Once set, remove the tart from the tin and allow to defrost for one hour. Decorate with fresh blackberries, mint leaves and, serve with a drizzle of blackberry coulis.

Nutrition

Calories: 369kcal | Carbohydrates: 33g | Protein: 6g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 69mg | Potassium: 423mg | Fiber: 4g | Sugar: 18g | Vitamin A: 65IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 4mg
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