vegan chocolate tart recipe


A sticky, chocolatey torte surrounded by a buttery, crispy pastry.
Course Dessert
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 People
Calories 270 kcal


For the pastry

  • 75 g Ground almonds
  • 75 g Plain flour
  • 50 g Vegan butter
  • 2 Tablespoons plant-based milk

For the filling

  • 200 g Semi-sweet dark chocolate
  • 135 ml Soy cream or full-fat coconut milk 11 Tablespoons


  1. Preheat oven to 180°C/ Gas 4 and grease a 9" tart pan.
  2. Mix together all of the pastry ingredients to form a slightly sticky dough.
  3. Press the dough into the pan to make a tart shell.
  4. 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.
  5. Bake for 10 minutes, remove the baking paper and beans, then bake for 20 more minutes. Leave to cool.
  6. For the filling, gently melt the chocolate over a very low heat.
  7. 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.
  8. Spoon the chocolate mixture into the pastry case and refrigerate until firm, around 2 hours.
Nutrition Facts
Amount Per Serving
Calories 270
* All values are an estimate only and will vary depending on the food brands used.