If you’ve ever dreamed of indulging in a rich, creamy dessert that fits perfectly into a plant-based lifestyle, then this Vegan Chocolate Tart (Nut-Free) Recipe is about to become your new obsession. Imagine a luscious, velvety chocolate filling perfectly nestled in a tender, cocoa-scented crust without any nuts to complicate things—just pure, simple decadence. It’s the kind of recipe that feels fancy yet is surprisingly easy, making it the ultimate showstopper for any occasion or a special treat just for yourself.
Ingredients You’ll Need
Gathering the right ingredients for this tart is your first step toward chocolate bliss. Each component plays a critical role in bringing out deep flavors, creamy textures, and a perfectly balanced sweetness, all while keeping the tart nut-free and delightfully vegan.
- 120 g plain flour: The base of your tart crust giving the perfect structure and crumb.
- 30 g Dutch processed cocoa powder: Adds a rich, intense chocolate flavor that’s deep and smooth.
- 30 g soft brown sugar: Offers a mild molasses sweetness, enhancing the crust’s flavor.
- 80 g vegan butter (nut-free brand): Brings tenderness and richness to the crust, making it flaky yet sturdy.
- ¼ teaspoon sea salt: Balances sweetness and enhances the chocolate taste.
- 250 g full fat chilled canned coconut milk: Provides the creamy texture critical for the chocolate filling’s silky consistency.
- 1 teaspoon instant coffee granules or espresso powder: Intensifies the chocolate’s depth without adding any recognizable coffee flavor.
- 220 g vegan dark chocolate: The star ingredient for that melt-in-your-mouth filling experience.
- 2 tablespoons pure maple syrup: Adds natural sweetness and a subtle complexity.
- 2 teaspoons vanilla extract: Rounds out the flavors with a warm, floral hint.
- 60 g vegan butter (cut into chunks, nut-free brand): Incorporated into the filling to achieve a smooth, glossy finish.
- 120 g vegan dark chocolate (for ganache topping): Creates a decadent final layer to crown your tart.
- Gold leaf sheets (optional): For a touch of luxury and visual wow factor.
How to Make Vegan Chocolate Tart (Nut-Free) Recipe
Step 1: Prepare the Tart Crust
Start by combining the plain flour, Dutch processed cocoa, soft brown sugar, and sea salt in a large bowl. Using your fingers or a pastry cutter, work the vegan butter into the dry ingredients until the mixture resembles fine breadcrumbs. Press this dough evenly into a 9-inch tart pan, making sure to cover the sides and bottom uniformly. Chill the crust in the fridge for at least 30 minutes to firm up—it helps maintain that perfect shape later.
Step 2: Prepare the Chocolate Filling
While the crust chills, scoop out the solid part of the chilled coconut milk into a saucepan (reserve the liquid for smoothies or other recipes). Gently warm it on low heat with the instant coffee granules, stirring until fully dissolved. Break the vegan dark chocolate into pieces, then add it to the warm coconut milk mixture along with the maple syrup, vanilla extract, and the 60 g vegan butter chunks. Stir continuously until everything melts and combines into a smooth, glossy chocolate ganache.
Step 3: Assemble the Tart
Remove the tart crust from the refrigerator. Pour the chocolate filling evenly into the chilled crust, smoothing the surface with a spatula. Allow the tart to cool at room temperature for 20 to 30 minutes before transferring it to the fridge. Let it set for at least 4 hours—or overnight if you can wait—to achieve that irresistible creamy texture.
Step 4: Add the Ganache Topping
For the finishing touch, melt the additional 120 g of vegan dark chocolate in a heatproof bowl over simmering water (or gently in the microwave). Once smooth, pour this ganache over the set filling, spreading it evenly for a sleek, shiny top layer. Refrigerate again briefly to let the ganache firm up before serving. If you want to impress your guests, add delicate gold leaf sheets on top just before presenting for that elegant sparkle.
How to Serve Vegan Chocolate Tart (Nut-Free) Recipe
Garnishes
This Vegan Chocolate Tart (Nut-Free) Recipe is gorgeous on its own, but adding fresh raspberries or sliced strawberries on top introduces a bright, tangy contrast that complements the richness perfectly. A dusting of cocoa powder or a spoonful of whipped coconut cream can add a charming final flourish that delights both the eyes and palate.
Side Dishes
Pair your tart with a light and refreshing fruit salad or a scoop of vegan vanilla ice cream to balance out its dense, decadent nature. A cup of rich espresso or herbal tea provides a wonderful beverage match that helps cut through the richness without overpowering the chocolate notes.
Creative Ways to Present
For an unforgettable dessert experience, serve individual tart slices on elegant plates drizzled with raspberry coulis or sprinkle with crushed freeze-dried berries for a pop of color and texture. You can also create mini versions of this tart in ramekins for parties or special celebrations—making it both adorable and practical.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Chocolate Tart (Nut-Free) Recipe refrigerated in an airtight container. It will stay fresh for up to 4 days, maintaining its luscious texture and flavor wonderfully. Just remember to allow it to come to room temperature for about 20 minutes before serving to soften the ganache.
Freezing
This tart freezes beautifully. Wrap it tightly with plastic wrap and then aluminum foil, or place it in a freezer-safe container. When you’re ready to enjoy it, thaw it overnight in the fridge and bring to room temperature before serving to keep the smooth texture intact.
Reheating
Because this tart is best served chilled or at room temperature, reheating is not recommended. However, if you prefer it slightly warm, briefly pop a slice in a low-temperature oven (around 150°C or 300°F) for 5 minutes, but be mindful not to melt the ganache completely.
FAQs
Can I use a gluten-free flour in this Vegan Chocolate Tart (Nut-Free) Recipe?
Absolutely! Just make sure to use a gluten-free flour blend suitable for baking, and keep an eye on the crust’s texture, as it might require a bit more binding time or adjustments with vegan butter.
Is it possible to substitute the coconut milk?
You can try using full-fat vegan cream, but canned coconut milk is ideal for achieving the rich, creamy filling. Avoid lighter milk alternatives as the texture may become too thin.
How can I make this tart less sweet?
Try reducing the sugar and maple syrup slightly, but keep in mind that it might alter the balance of flavors. The bittersweet dark chocolate helps keep the richness from being overpowering.
Do I need to blind bake the crust?
This recipe doesn’t require blind baking since the crust is pressed and chilled beforehand. It firms up nicely while the filling sets, saving you an extra step and time in the kitchen.
Can I add nuts if I don’t need it nut-free?
Of course! Chopped toasted hazelnuts or almonds sprinkled on top or mixed into the crust can add wonderful texture and flavor, but this recipe shines bright even without them.
Final Thoughts
Making this Vegan Chocolate Tart (Nut-Free) Recipe is such a rewarding experience—each bite melts with velvety smoothness and intense chocolate flavor that feels indulgent yet wholesome. Whether it’s a special celebration or an everyday treat, this tart will quickly earn a permanent spot in your recipe collection. Go ahead and treat yourself or those you love to this irresistible plant-based dessert masterpiece!
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Vegan Chocolate Tart (Nut-Free) Recipe
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Chocolate Tart is a luscious, nut-free dessert featuring a crisp cocoa-infused pastry base filled with a rich, creamy chocolate ganache made from coconut milk and high-quality vegan chocolate. Perfect for chocolate lovers seeking an indulgent yet plant-based treat, this tart combines deep chocolate flavor with smooth textures, topped optionally with elegant gold leaf for a stunning presentation.
Ingredients
Pastry
- 120 g plain flour
- 30 g Dutch processed cocoa powder (or unsweetened cocoa powder)
- 30 g soft brown sugar (or light muscovado or coconut sugar)
- 80 g vegan butter (use a nut-free brand if required)
- ¼ teaspoon sea salt
Ganache Filling
- 250 g full fat chilled canned coconut milk
- 1 teaspoon instant coffee granules or espresso powder (or 1 tbsp for a stronger 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, use nut-free brand if required)
Topping
- 120 g vegan dark chocolate
- Gold leaf sheets (optional)
Instructions
- Prepare the Pastry: In a large bowl, sift together the plain flour, Dutch processed cocoa, soft brown sugar, and sea salt. Add the vegan butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. Add a small amount of cold water if necessary to bring the dough together. Form the dough into a ball, wrap in cling film, and refrigerate for at least 30 minutes to chill.
- Blind Bake the Tart Shell: Roll out the chilled dough on a lightly floured surface to fit a 23 cm tart tin. Carefully line the tin with the dough, trimming excess edges. Prick the base with a fork all over to prevent bubbling. Line the tart shell with baking parchment and fill with baking beans or dried rice. Bake in a preheated oven at 180°C (350°F) for about 15 minutes. Remove the parchment and weights, then bake for another 5 minutes until set. Allow it to cool completely.
- Make the Chocolate Ganache Filling: In a small saucepan, gently warm the chilled coconut milk with instant coffee granules until coffee dissolves, but do not boil. Place the chopped vegan dark chocolate in a heatproof bowl. Pour the warm coconut milk mixture over the chocolate and let it sit for 2 minutes to melt. Stir gently until smooth and glossy. Add the maple syrup, vanilla extract, and vegan butter chunks, stirring until completely combined and creamy.
- Assemble and Set the Tart: Pour the ganache filling into the cooled tart shell, smoothing the top with a spatula. Melt the 120 g of vegan dark chocolate and drizzle or spread thinly over the top if desired. Refrigerate the tart for at least 4 hours or until the filling is firm. Before serving, optionally decorate with edible gold leaf sheets for an elegant finish. Slice and enjoy this rich, nut-free vegan chocolate tart.
Notes
- Full fat canned coconut milk provides a creamy texture essential for the ganache; avoid light versions.
- Instant coffee or espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Use a nut-free vegan butter brand to keep the recipe allergy-friendly.
- If vegan milk chocolate is used, consider slightly increasing sweetness since it is less intense than dark chocolate.
- Refrigerate tart well before slicing to ensure clean cuts.
