If you're a sucker for vegan chocolate desserts then this is the ultimate vegan chocolate tart recipe for you. With chocolate in every layer from the shortcrust pastry and the ganache filling to the various chocolate toppings, you're guaranteed to be in chocolate heaven.
Here’s what’s to love about this recipe
- Really easy to make
- Easily adapted as gluten-free
- Creamy and decadent but not overly rich
- Made with 10 ingredients or less
- Feeds a crowd - depending on how big you want your slices 🙂
- Perfect for special occasions (holidays/Thanksgiving/Christmas/Valentine's)
- Every chocolate lover’s dream!
- Vegan Chocolate: Chocolate is the main ingredient for this recipe so make sure you go for a good quality one. Dark chocolate will give your ganache tart a wonderful rich flavor, whereas vegan milk chocolate is slightly more subtle and sweet. You could also make your own homemade vegan milk chocolate if you're feeling adventurous!
- Coconut milk: Thick full-fat canned coconut milk is refrigerated overnight in order to separate the cream (the part you want for this recipe) from the water. This is what creates a creamy chocolate ganache, that sets perfectly. For a coconut-free chocolate tart recipe check out this chocolate hazelnut mousse tart.
- Vegan butter: This recipe calls for vegan block butter, not spreadable margarine. I use flora plant butter.
- Plain flour
- Cocoa powder: This is used for the chocolate shortcrust pastry base of the tart. I recommend using Dutch-processed cocoa which will give a deep chocolate flavor without adding too much bitterness. You can also use unsweetened cocoa or raw cacao powder.
- Pure maple syrup: This is added to the filling for sweetness. If you prefer a more bitter chocolate ganache you can skip the maple syrup.
- Brown sugar: You can go for any brown sugar that you have to hand for this recipe. Soft brown, light demerara, or coconut sugar all work well.
- Coffee: You can either use instant coffee granules or espresso powder for this vegan chocolate tart. Although the coffee is optional, it does intensify that chocolate flavor.
- Vanilla extract: This enhances the sweetness of the chocolate ganache filling for this tart.
- Sea salt: Don't skip the salt! It brings out all of the other flavors in this recipe (aka. chocolate).
How to make this recipe (with step-by-step images)
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
Get started making this chocolate tart by adding all of the crust ingredients to your food processor (in this case flour, cocoa powder, brown sugar, salt, and vegan butter). Blitz the ingredients for a minute or two until combined but do not overwork the mixture.
Next press the chocolate crust into the base and sides of a lined tart tin. Make sure your tin has a removable base as this will make it so much easier to remove once set.
Bake the crust and allow it to cool completely before adding the filling.
For the chocolate ganache filling first heat the coconut milk and coffee together in a saucepan. Be careful not to boil the mixture, as very high temperatures can cause your coconut milk to curdle.
Finely chop the chocolate and place it in a heat-resistant bowl. This will make the chocolate melt more evenly and quickly.
Next add your other flavorings to the chocolate ganache (that's the sea salt, vanilla extract, and, maple syrup) and stir well until smooth and creamy.
Lastly, add the vegan butter and continue to stir until it has melted evenly through the chocolate mixture. And voila, that's your silky smooth vegan ganache filling for the chocolate tart.
Now comes the fun part, pouring that rich chocolate ganache into the baked chocolate tart shell. Then just pop it into the fridge to chill and wait patiently for it to set.
Chocolate tart decoration ideas
Since this is an epic vegan chocolate tart recipe I recommend layering up on different textures of chocolate for a wonderful intense chocolate experience. Here are some delicious ways to top your vegan chocolate tart.
- Melted chocolate
- Chocolate shavings or chocolate curls
- Chocolate squares or chunks
- Dusted cocoa powder
- Sea salt or fancy Maldon salt flakes
- Gold leaf paper
- Boozy chocolate tart: Add a tablespoon of rum, brandy, amaretto, or whiskey to the chocolate ganache mixture for a boozy kick to this chocolate tart.
- Triple chocolate tart: Make a chocolate ganache sauce by melting together coconut milk and chocolate at a 3:1 ratio and pour over the tart just before serving.
- Chocolate espresso tart: Increase the amount of espresso powder to one full tablespoon and decorate with coffee beans to make a mocha tart.
- Nuts: If you're not fussed about this being a nut-free vegan chocolate tart, you could add some chopped nuts such as hazelnuts, pecans, or almonds on top of the tart for some added crunch and texture.
Place the chocolate tart in an airtight container, or place it on a plate and wrap well with cling film and refrigerate. This tart will store well for up to 5 days in the fridge.
Slice the tart into individual servings and individually wrap each portion in cling film, or place it into an airtight container. Freeze for up to 4-6 weeks and defrost for 1-2 hours before serving.
Frequently asked questions
Yes, just swap out the plain flour for gluten-free all-purpose flour and you can adapt this recipe to be gluten-free.
This recipe uses coconut milk for the chocolate ganache filling, but this vegan chocolate hazelnut mousse tart is coconut-free.
Yes, this is a nut-free chocolate tart recipe, however, you'll need to make sure that you use a nut-free vegan butter and double-check the labels of the products you're using as processes and ingredients for individual products may vary across the world.
More vegan chocolate tart recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and consider leaving a comment as well, thanks!
- 250 g (8.82 oz) full fat chilled canned coconut milk, *see recipe notes
- 1 teaspoon (1 teaspoon) instant coffee granules or espresso powder, or 1 tbsp for a more intense flavor
- 220 g (8.47 oz) vegan dark chocolate, or 240g vegan milk chocolate * see recipe notes
- 2 tablespoons (2 tablespoons) pure maple syrup
- 2 teaspoons (2 teaspoons) vanilla extract
- 60 g (2.12 oz) vegan butter, cut into chunks (use nut-free brand if required)
- Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9" tart tin with some oil or vegan butter and line the base with parchment paper.
- Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough. If needed, add a tablespoon of water to get the mixture sticking.
- Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
- Add the coconut milk and coffee granules/espresso powder to a saucepan and bring to a simmer (do not boil). Finely chop the chocolate and add it to a heat-resistant bowl.
- Pour the hot coconut milk coffee mixture on top of the chocolate and allow it to sit for 5 minutes. Whisk the mixture until smooth, then add in the maple syrup, vanilla, and salt and stir well until evenly combined. Lastly, add the chunks of vegan butter and stir the chocolate ganache until the butter has evenly melted through.
- Pour the chocolate ganache into the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow it to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).
- Once set, remove the tart from the tart tin and place it on a serving dish. You can opt to grate, melt or leave the additional chocolate in chunks for garnishing the tart. In the images shown, I have gone for a combination of the three. Sprinkle the tart with some sea salt and gold leaf sheets (if using) before serving.
- Place the chocolate tart in an airtight container, or place it on a plate and wrap well with cling film and refrigerate. This tart will store well for up to 5 days in the fridge. Freeze for up to 4-6 weeks and defrost for 1-2 hours before serving.
- Chilled coconut milk: refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand you use, you may need more than one can. I find Nature's Charm and Biona to yield the best quantity of thick coconut milk per can.
- Vegan chocolate: Use dark chocolate for an intense chocolate flavor or vegan milk chocolate for a more subtle sweet flavor. Ensure vegan milk chocolate is nut-free if required. Dark chocolate sets firmer so hence why I recommend using slightly more chocolate if you're going for vegan milk chocolate.
- Add a tablespoon of rum, brandy, amaretto, or whiskey to the chocolate ganache mixture for a boozy kick to this chocolate tart.
- Make a chocolate ganache sauce by melting together coconut milk and chocolate at a 3:1 ratio and pour over the tart just before serving.
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