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Slice Of Vegan Chocolate Orange Tart

Vegan Chocolate Orange Tart

An easy shortcrust pastry tart with a no-bake chocolate orange filling.

Course Dessert
Cuisine vegan
Keyword vegan chocolate orange tart
Prep Time 30 minutes
Cook Time 30 minutes
Chilling time 4 hours
Servings 12
Calories 360 kcal


For the shortcrust pastry:

  • 215 g All-purpose flour
  • 135 g Vegan margarine*
  • 15 g Icing sugar
  • 1 Tablespoon Ice cold water

For the chocolate filling:

  • 500 g Vegan orange chocolate or semi-sweet dark chocolate
  • 2 Teaspoons Orange extract (only use this if not using orange-flavoured chocolate)
  • 310 ml Soya cream (or full-fat coconut milk)

To top (optional):

  • Zest of 1 small orange


For the pastry:

  1. Add the flour into a large bowl. Rub the margarine into the flour until it resembles breadcrumbs, then stir in the icing sugar.

  2. Add the water and stir until it starts to stick together. Use your hands to press it together into a dough. It will seem crumbly at first but will come together.

  3. Place the dough in the fridge for 30 minutes to chill.

  4. While the dough is chilling, preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven) and prepare a 9-inch tart tin.

  5. After the 30 minutes are up, gently press the dough in your hands to get rid of any large cracks. Roll it out on a floured surface to around ½cm thick, until it's just larger than your tin. Rotate after each roll and add more flour as needed to prevent it from sticking.

  6. Drape the dough over your tart tin and gently press it into the sides, making sure to go all the way up. Cut off any excess at the top.

  7. Place a piece of baking paper on top of the tart, then pour some baking beans or uncooked rice over it until the bottom of the tin is covered.

  8. Bake the pastry for 15 minutes, remove the baking beans and parchment paper, then bake for a further 15 minutes.

  9. When the tart is ready, it will be slightly golden brown at the edges. Allow it to cool in the tin for 10 minutes then transfer it to a wire rack to cool completely.

For the filling:

  1. Over very low heat, melt the chocolate in a large pot and add in the orange extract if using. Once it's melted, remove it from the heat and set aside.

  2. In a separate pot, heat the soya cream until bubbles just start to form at the sides. Pour the hot cream into the melted chocolate then cover the mixture and allow it to sit for a few minutes.

  3. After a few minutes, stir the cream and chocolate together. You should end up with a thick, glossy chocolate mixture.

  4. Place the cooled tart crust onto a cake stand or plate and pour the filling in. Use a spoon or spatula to spread it out evenly. Top with orange zest if desired.

  5. Chill the tart in the fridge for 4 hours until firm. Then cut into slices and enjoy!

Recipe Notes

  • *Use spreadable margarine, not the blocky type.
  • I used Alpro soya cream
  • Use ready-made shortcrust pastry if you don't want to make your own. Make sure to check it doesn't contain egg or dairy though- I like Jus Rol.
  • Keep the tart in an airtight container in the fridge for up to 3 days.
Nutrition Facts
Vegan Chocolate Orange Tart
Amount Per Serving (1 slice)
Calories 360 Calories from Fat 198
% Daily Value*
Fat 22g34%
Sodium 60mg3%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 20g22%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.