Vegan Chocolate Tart
As a pastry chef, I rarely avoid the use of eggs and dairy products, mostly because I find them so delicious and love working with them. But from time to time I get asked to make something began and depending on who asks, I cannot say no to a good challenge. So this vegan chocolate tart was born. I really wanted something rich and tasty so I went for a tart that felt like something fairly straight forward in terms of techniques, without many elements to complete, but with good immediate results.
The elements of this vegan chocolate tart are vegan pastry crust and vegan chocolate ganache with coconut cream. Both use coconut oil or coconut cream, as well as coconut sugar as a base for their texture or taste. Coconut is definitely my favorite part of this recipe since I love its flavor and its capacity of improving texture or even replacing heavy cream. I’ve used it in many forms before, from whipped to simple in many recipes on this blog, such as this vegan coconut loaf cake or vegan cake. I think it has so much potential!
Surprisingly though, vegan products can be tasty as well, depending on the ingredients used. Of course that a sponge cake made with water, flour and leavening agents will not have much aroma, but when you start using vegan milk or butters, when you look for flavors outside the box, you will get delicious results, sometimes healthier as well.
Vegan Chocolate Tart
Ingrediente
Vegan tart crust
- 180 g all-purpose flour
- 60 g almond flour
- 90 g coconut oil (chilled)
- 75 g coconut sugar
- 5 g vanilla extract
- 2 g salt
- 40 g coconut milk
Vegan chocolate ganache
- 180 g vegan dark chocolate
- 220 g coconut cream
- 50 g agave syrup
- 15 g cocoa powder
- 2 g orange zest
- 15 g coconut oil
Instructiuni
Vegan tart crust
- Combine the flour, almond flour, coconut sugar and salt in a bowl.
- Add the coconut oil and rub the mix with your fingertips until the mixture looks sandy. Add the vanilla and coconut milk and mix until the dough begins to form. It will not be like a normal pate sucree, definitely not as elastic and easy to work with. It resembles a cheesecake base more than a regular shortbread, but it can be shaped easily with patience.
- Shape the dough into a tart crust – use an 18cm tart ring of at least 2cm height – mine has 3.5cm because I wanted to have a deep crust to fill with the vegan ganache later.
- Freeze the crust for 20 minutes then bake at 160C for 25 minutes or until slightly golden brown.
Vegan chocolate ganache
- Combine the coconut cream and cocoa powder and heat them up, adding the agave syrup and orange zest as well.
- When hot, pour over the vegan chocolate and allow to melt for 2 minutes. Blend well with a hand blender, making sure the ganache looks smooth.
- Blend in the coconut oil.
- Pour the ganache into the baked crust then chill for at least 2 hours until set.
- Enjoy!
