Description
This Vegan Chocolate Tart is a rich, nut-free dessert featuring a crisp cocoa-infused crust and a luscious coconut milk-based chocolate ganache filling. It’s an indulgent, dairy-free treat perfect for vegans and those with nut allergies, with a smooth, velvety texture and a deep chocolate flavor enhanced by coffee and maple syrup.
Ingredients
Scale
Crust
- 120 g plain flour
- 30 g Dutch processed cocoa powder (or unsweetened cocoa powder)
- 30 g soft brown sugar (or light muscovado/coconut sugar)
- 80 g vegan butter (nut-free brand if required)
- ¼ teaspoon sea salt
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, nut-free brand if required)
Garnish
- 120 g vegan dark chocolate (for grating, melting, or chunks)
- Sea salt (to sprinkle)
- Gold leaf sheets (optional)
Instructions
- Prepare the Crust: Preheat your oven to 175°C (350°F). Lightly grease a 9-inch tart tin with oil or vegan butter, then line the base with parchment paper. Place all crust ingredients into a food processor and blend until a sticky dough forms, adding a tablespoon of water if necessary to help binding. Press the dough evenly into the base and sides of the tart tin, then use a fork to prick holes across the base.
- Bake the Crust: Bake the crust in the preheated oven for 15 minutes until it is slightly browned. Remove from the oven and allow it to cool completely, leaving it in the tin.
- Make the Filling: In a saucepan, combine the chilled coconut milk and instant coffee granules or espresso powder, and gently bring to a simmer; do not let it boil. Meanwhile, finely chop the chocolate and place it in a heat-proof bowl.
- Combine Chocolate and Coconut Mixture: Pour the hot coconut milk mixture over the chopped chocolate and let it sit for 5 minutes to melt. Whisk the mixture until smooth and silky. Stir in the maple syrup, vanilla extract, and sea salt until well combined. Add the chunks of vegan butter and mix until the butter has melted and the ganache is glossy.
- Set the Tart: Pour the ganache into the cooled tart crust. Gently tap the tart tin on the counter to remove any air bubbles. Let it cool for around 10 minutes, then transfer to the refrigerator to set for at least 4 hours or overnight for best results.
- Garnish and Serve: Once set, carefully remove the tart from the tin and place it on a serving plate. Garnish with grated, melted, or chunked vegan dark chocolate as desired, sprinkle some sea salt on top, and optionally adorn with gold leaf sheets for an elegant touch.
- Storage: Store the tart in an airtight container or covered with cling film in the refrigerator for up to 5 days. It can also be frozen for 4-6 weeks; defrost in the refrigerator for 1-2 hours before serving.
Notes
- Use full-fat coconut milk that has been chilled to achieve a thick, creamy ganache.
- For a more intense coffee flavor, increase instant coffee from 1 teaspoon to 1 tablespoon.
- Opt for vegan dark chocolate for a richer taste; vegan milk chocolate may produce a sweeter, softer ganache.
- Ensure vegan butter used is nut-free if allergies are a concern.
- Do not boil the coconut milk mixture to prevent separation.
- Allow the tart to set thoroughly in the fridge to ensure a firm texture.
