Vegan Chocolate Tart
This vegan chocolate tart or Tarte au Chocolat is a humble yet elegant dessert. Perfect for impressing guests! It is a decadent treat that is surprisingly simple to create.
This classic vegan chocolate tart base is a sweet tart crust filled with a rich and delicious filling.
Dairy-free ganache filling only requires coconut cream as a speciality ingredient and is outlined how to make it yourself below!
This recipe was adapted from Empreinte Sucree.
- A batch of Vegan Sweet Tart Dough – lined in an 8-inch tart pan or ring, pricked then frozen.
- Unsweetened coconut cream – a thick and creamy replacement for heavy cream.
Coconut cream can be purchased at some specialty stores or ordered online. However, it is easily made overnight.
Use a can of full-fat coconut milk (such as Thai Kitchen brand), and chill overnight in the fridge. Do not shake the can before refrigerating!
The next day, carefully open the can and scoop out the solidified cream at the top. If the solidified cream isn’t enough, add back some of the liquid portions until it weighs the correct amount.
- Dairy-free dark chocolate – two Lindt 70% chocolate bars are perfect, select the chocolate percentage based on personal taste.
- Liquid sweetener – golden syrup will give a rich, rounded flavor. You may also use agave or maple syrup.
Granulated sweeteners may not completed dissolve in the chocolate filling leading to a gritty texture.
Bake the tart shell:
1. Preheat the oven to 350°F (180°C).
2. Remove the unbaked tart shell from the freezer and place it on a baking sheet. Line the inside of the tart shell with parchment paper or aluminum foil, and fill with your desired pie weights. Granulated sugar works very well!
3. Bake for 30 minutes. Very carefully remove the parchment paper or foil and the pie weights, then bake for an additional 10 to 15 minutes until the tart crust is golden brown.
4. Remove from the oven and cool the tart shell entirely before making the filling.
Make the vegan chocolate ganache:
1. If you’re using chocolate bars, chop or break them into pieces roughly the size of chocolate chips.
2. Place a heat-safe ceramic or aluminum mixing bowl over a small pot filled ⅓ of the way with water, creating a double-boiler. Bring the water to a boil and reduce the heat to low. Make sure the bottom of the mixing bowl doesn’t touch the water!
3. Add the chopped dairy-free chocolate to the mixing bowl, and stir until it has completely melted. Remove the mixing bowl carefully from the pot, and discard the water.
4. Add the coconut cream and liquid sweetener to the pot and return the pot to the stove. Heat on low until it begins to simmer, but do not boil. Once the mixture simmers, remove the pot from the heat.
5. Use a silicone spatula to stir as you add the heated dairy-free cream mixture to the chocolate, ⅓ at a time. Stir slowly and don’t whip – this will create air bubbles that will be difficult to remove!
6. Pour the chocolate ganache into the cooled tart shell, allowing it to be fully set at room temperature overnight, or chill it in the fridge for 3 to 4 hours.
Notes & Substitutions
- This recipe makes enough vegan chocolate ganache to fill an 8-inch tart shell.
- Any vegan chocolate will work in this recipe. The flavor of the tart can vary based on the chocolate percentage you choose.
- Flavoured chocolate bars such as orange or raspberry can also create unique flavors in the finished chocolate tart.
- Top with fresh raspberries and powdered sugar just before serving for a bright and elegant finish.
- Add chopped toasted nuts at the bottom of the crust or as a topping on the filling.
- Ensure the tart shell has cooled completely before you add filling. If the shell hasn’t cooled, the vegan ganache filling soaks into the shell, causing the tart to have a soggy base.
- Full-fat coconut milk will be needed to make coconut cream. Light coconut milk will not have the necessary fat content to solidify when it is chilled.
- Pouring the heated coconut cream mixture in a third at a time will ensure a good emulsion with the melted chocolate.
This chocolate tart is best eaten once it has chilled but will last another couple of days in the fridge. Wrap the chocolate tart in plastic wrap and store it in the refrigerator for up to three days. A tight wrap will ensure the pastry remains fresh!
Can I use other liquid sweeteners?
Anything from golden syrup to date syrup to maple syrup can be used! Keep in mind that some syrups are denser or lighter than others.
You may need to adjust the amount of syrup so that the ganache filling still sets up when chilled.
How can I make sure the chocolate tart doesn’t get soggy?
The best way to ensure a crisp crust is to cool the tart shell entirely before filling and serve and eat the same day as making the tart! Also, ensure the crust is completely baked.
More Vegan Chocolate Dessert Recipes
- Fudgy Vegan Brownies
- Chocolate Crinkle Cookies
- Gluten-free Brownies
- Oreo Cake
- Black Forest Cake
- The Ultimate Vegan Chocolate Cake
- Chewy Chocolate Chip Cookies
Vegan Chocolate Tart (Tarte Au Chocolat)
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
- 1 batch Vegan Sweet Tart Dough, lined in the tart pan or ring then frozen
- ¾ cup (200 g) unsweetened coconut cream, See Notes
- 7 oz (200 g) dairy-free dark chocolate, I used two Lindt 70% chocolate bars
- 3 tbsp (60 g) liquid sweetener, I used golden syrup
Bake the tart shell:
- Preheat the oven to 350°F (180°C). Remove the unbaked tart shell from the freezer after the oven is fully preheated.1 batch Vegan Sweet Tart Dough
- Place the tart shell on a baking tray and line the inside with parchment paper or aluminum foil. Fill with your desired pie weights (I used sugar).
- Bake for 30 minutes. Carefully remove the paper or foil with weights, then bake for an additional 10 to 15 minutes or until the crust is golden brown.
- Cool the tart shell entirely before making the filling.
Make the vegan ganache filling:
- Chop or break up the chocolate bars into pieces the size of chocolate chips.7 oz (200 g) dairy-free dark chocolate
- Create a double-boiler – Take out a small pot and a heat-safe ceramic or aluminum mixing bowl large enough to fit over it.
- Fill ⅓ of the pot with water and bring to a boil.
- Reduce the heat to a low simmer and place the bowl over the pot. The bottom of the bowl should not touch the water.
- Add the chocolate pieces to the bowl and stir until completely melted. Then remove it from the pot.
- Remove the pot from the heat and carefully discard the water. Add the coconut cream and stir in the liquid sweetener. Return the pot to the stove.3/4 cup (200 g) unsweetened coconut cream ,3 tbsp (60 g) liquid sweetener
- Heat the liquid on low until it begins to simmer (not boil). Then remove the pot from the heat.
- Add heated cream (⅓ at a time) to the melted chocolate and carefully stir with a silicone spatula to thoroughly combine. Do not whip or mix too quickly, as this will create air bubbles that may be difficult to remove.
- Pour the filling into the pastry shell and allow it to be fully set at room temperature overnight or in the fridge for 3 to 4 hours.
- The filling is enough for an 8-inch tart.
- To get coconut cream, chill a can of full-fat coconut milk overnight in the fridge. I used the Thai Kitchen brand. Do not shake the can before refrigerating.
- The next day, carefully open the can and scoop out the solidified cream at the top. If the cream isn’t enough, you can always add some of the liquid portions.
- Store the tart in an airtight container or wrapped in cling film in the refrigerator for up to three days.