This vegan chocolate tart recipe has a sticky, chocolately filling and is covered by a buttery, crispy crust. It is the perfect indulgent after-dinner treat.
A simple vegan chocolate tart recipe
I recently went to Zizi’s and tried out their new vegan menu. The pizza and starters we had were amazing but the dessert was on a whole ‘nother level. Chocolate praline torte topped with honeycomb pieces, served with ice cream. It was seriously incredible. It got me thinking about making my own chocolate torte at home. I decided I would try, except I was going to add a pastry crust on the outside. Usually, I like my desserts to have some texture so the addition of a crust made it even better for me.
I have attempted to make a chocolate tart once, way back in the day. I won’t lie, it wasn’t the best, and it wasn’t vegan. If I remember correctly the original recipe included eggs in the chocolate mixture. I tried to recreate and veganize this recipe from the top of my head earlier this week and failed miserably, again. I ended up with a crunchy (solid), uneven pastry that tasted like absolutely nothing. And because I was missing the eggs from the filling, that ended up all watery and didn’t set properly. But practice makes perfect am I right?
For my next attempt, which turned out oh-so-perfect, I added some ground almonds to my pastry. This added a sweet element and took away the floury taste the previous pastry had. For the filling, I adjusted the recipe for my white chocolate orange truffles slightly and viola: an amazing vegan chocolate tart recipe. Super simple.
This vegan chocolate tart is:
- A crowd-pleaser
I hope you love this recipe and as always, be sure to let me know how you enjoyed it!
- 75 g Ground almonds
- 75 g Plain flour
- 50 g Vegan butter
- 2 Tablespoons plant-based milk
- 200 g Semi-sweet dark chocolate
- 135 ml Soy cream or full-fat coconut milk 11 Tablespoons
- Preheat oven to 180°C/ Gas 4 and grease a 9" tart pan.
- Mix together all of the pastry ingredients to form a slightly sticky dough.
- Press the dough into the pan to make a tart shell.
- Place baking paper over the pastry and add baking beans (or dry rice) on top. This will act as a weight to stop the pastry from rising.
- Bake for 10 minutes, remove the baking paper and beans, then bake for 20 more minutes. Leave to cool.
- For the filling, gently melt the chocolate over a very low heat.
- In a separate pot, gently heat the soy cream or coconut milk. Once it starts to bubble slightly at the edges, pour it over the melted chocolate. Leave to stand for 5 minutes then mix together until smooth.
- Spoon the chocolate mixture into the pastry case and refrigerate until firm, around 2 hours.