The ultimate vegan chocolate tart recipe that's decadent and flavoursome but not overly rich, all while being completely eggless and dairy-free. Full of intense chocolate flavour, this vegan chocolate ganache tart is perfect for special occasions and celebrations.
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.