Vegan Chocolate Tart (Tarte Au Chocolat)
This dairy-free 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.
Equipment
- 18-by-13 inch half sheet pan
- 8-inch tart pan or tart ring
- Pie weights
Ingredients
- 1 batch Vegan Sweet Tart Dough lined in the tart pan or ring then frozen
- ¾ cup unsweetened coconut cream See Notes
- 7 ounce dairy-free dark chocolate I used two Lindt 70% chocolate bars
- 3 tablespoons liquid sweetener I used golden syrup
Instructions
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 ounce 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.¾ cup unsweetened coconut cream, 3 tablespoons 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.
Notes
- 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.