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Creamy Vegan Chocolate Tart Recipe

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4 from 15 reviews

This creamy vegan chocolate tart combines a crisp, homemade vegan pie crust with a rich 50% dark chocolate ganache made from plant-based milk and coconut cream. Perfectly silky and indulgent, this dessert is chilled to set for a luscious texture, ideal for vegan and dairy-free diets. Serve it chilled topped with fresh berries or a drizzle of caramel sauce for an elegant treat.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Pie Crust

  • 4.2 ounces vegan butter (at room temperature)
  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 2-3 tbsp water

Chocolate Filling

  • 3.5 ounces unsweetened plant-based milk
  • 3.5 ounces coconut cream
  • 1/8 tsp salt
  • 7 ounces 50% dark chocolate (chopped)
  • 1 8-inch vegan pie crust (prepared from above)

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
  2. Grease the pie pan: Lightly grease an 8-inch metal pie pan with vegan butter and set it aside.
  3. Make the dough: In a stand mixer bowl, combine softened vegan butter, all-purpose flour, and salt. Knead for about 1 minute with the flat beater attachment. Gradually add 2 tablespoons of water while kneading. If the dough is too dry, add additional water one tablespoon at a time until the dough forms a firm, cohesive ball.
  4. Shape the dough: Form the dough into a ball and then flatten it into a thick disc.
  5. Roll out the dough: Place the dough disc between two sheets of parchment paper and roll it out to just under 1/4 inch (about 5 mm) thickness.
  6. Fit dough into the pan: Transfer the dough carefully to the pie pan, gently pressing it into the sides. Trim off any excess dough.
  7. Blind bake the crust: Prick the bottom of the dough with a fork. Place a round piece of parchment paper on the crust bottom and fill it with pie weights or dried beans to prevent the crust from puffing. Bake for about 15 minutes or until the edges begin to turn golden brown. Remove the weights and parchment paper, then bake for another 12-15 minutes until golden and cooked through. Let the crust cool completely.
  8. Prepare the chocolate filling: In a saucepan over medium heat, combine the unsweetened plant-based milk, coconut cream, and salt. Heat until it simmers and then remove from heat immediately.
  9. Melt the chocolate: Add the chopped 50% dark chocolate to the hot milk mixture and whisk until the chocolate is completely melted and the mixture is silky smooth.
  10. Fill the pie crust: Pour the chocolate ganache into the cooled pie crust. Gently shake or wiggle the pie plate on the counter to release any trapped air bubbles for a smooth finish.
  11. Chill to set: Allow the tart to cool at room temperature for 15 minutes, then refrigerate for at least 6 hours to let the ganache firm up.
  12. Serve: Enjoy the tart chilled, optionally garnished with fresh berries or a drizzle of caramel sauce. Store leftovers in the refrigerator for up to 6 days.

Notes

  • Use vegan butter softened to room temperature for best dough consistency.
  • Add water gradually to avoid over-hydrating the dough and ending up with a sticky crust.
  • Blind baking the crust ensures it stays crisp and prevents sogginess from the chocolate filling.
  • Simmer plant-based milk and coconut cream gently to avoid scorching before adding chocolate.
  • Chilling the tart for at least 6 hours is crucial for the ganache to set properly.
  • This tart keeps well in the refrigerator for up to 6 days.
  • For extra flavor, serve with fresh berries or vegan caramel sauce on top.

Find it online: https://cheftinaskitchen.com/creamy-vegan-chocolate-tart-recipe/