Vegan Chocolate Tart

Vegan Chocolate Tart – a delicious yet as guilt-free as possible dessert!
Print Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting time: 2 hours
Servings: 8 slices

Ingredients

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

Instructions

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!
Tried this recipe?Mention @olguta_oana or tag #pastryworkshop!