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
Scale
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.
