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This vegan chocolate tart is ultra-creamy, rich, and packed with an intense chocolate flavor! Prepared with just a handful of ingredients in 30 minutes, it’s a classic and decadent dessert that will surely excite your tastebuds!
⭐️ Why You Should Try It
- Made for chocolate lovers. If you like chocolatey desserts, you certainly won’t be disappointed with this tart. The chocolate flavor is intense without having any bitterness.
- Velvety and luxurious. The texture of this tart is simply out of this world. It has a fudge-like consistency with a rich and smooth finish!
- Simple and quick. You will need just 3 ingredients and a vegan pie crust to prepare this fancy dessert. Plus, it takes less than 15 minutes to make!
🥧 What Is a Chocolate Tart
Chocolate tart, or chocolate pie, is a French dessert that consists of a dark chocolate filling poured into a pie crust. It’s a relatively new dessert as its origin can be traced back to 1770.
Traditionally, the filling is prepared with chocolate, cream, and eggs. Here, we will be making a plant-based version that tastes just as good as the original!
🍫 Ingredient Notes
Here is what you will need:
- Dark chocolate – Use high-quality dark chocolate. I went with 50% dark chocolate here.
- Almond milk – Feel free to use your favorite plant-based milk. If you are using 50% dark chocolate, I recommend going with unsweetened milk. However, if you are using 65-70% dark chocolate, sweetened milk will balance better with the bitterness of the chocolate.
- Coconut cream – Or full-fat coconut milk. Both work great at bringing richness to the filling. If using coconut cream, your ganache will be slightly firmer once chilled (my preference).
- Salt – To enhance the chocolate flavor.
- Pie crust – You can use store-bought vegan pie crust, homemade pie crust, or sweet shortcrust pastry. The homemade versions obviously tastes best!
🥣 How to Make It
First, start by finely chopping the dark chocolate. Do not make the chunks too large, or they will have trouble melting into the milk.
Once your chocolate is chopped, it’s time to prepare the ganache:
- Bring the milk to a boil. Add the almond milk and coconut milk to a saucepan and heat it over medium heat. Once it has reached a simmer, turn off the heat.
- Add the chocolate. Add the chopped chocolate to the hot milk and whisk until it is completely melted and fully combined with the milk. The texture should be silky smooth.
To assemble the tart:
- Fill the pie crust. Pour the chocolate ganache into your baked pie crust.
- Remove the air bubbles. Gently wiggle the pie plate on your counter to remove the possible air bubbles.
- Chill. Finally, let the ganache tart cool down for 15 minutes at room temperature before chilling in the refrigerator for at least 6 hours. The ganache will set and become firmer.
❄️ Freezing
This tart freezes well! You can freeze it whole or in slices to thaw just what you want. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator.
🍓 How to Serve It
You can serve this vegan chocolate tart as is or topped with:
- Fresh fruits like raspberries, strawberries, cherries, or blueberries.
- Crushed nuts for added crunchiness and nuttiness.
- Caramel sauce for a Snickers-like flavor!
- Cream like whipped coconut cream or a dollop of vegan pastry cream.
- Flaky salt for a subtly salty chocolate tart!
📔 Tips
- Pass through a sieve. If you want the silkiest texture and minimal air bubbles, pass the ganache through a fine sieve mesh.
- Use quality dark chocolate. Since chocolate is one of the main ingredients of the ganache, you want to use high-quality dark chocolate to get the best flavor. While I recommend using 50% dark chocolate, you can use 60 or 70% for a more intense chocolate flavor. Be aware, though, that you might have to add 2-3 tablespoons of sugar to make up for the lack of sweetness.
- Flavor the ganache. You can flavor the ganache by adding orange or lime zest, spices like cinnamon or cardamom, or extracts like vanilla or caramel extract. You can even replace 2-3 tablespoons of the milk with your favorite liqueur!
💬 FAQ
While basically, all types of crusts will work, I personally prefer the tart made using a sweet crust pastry. The creamy filling and the flaky/sandy crust contrast perfectly.
Yes, simply replace the pie crust with a raw nut and dates crust. Alternatively, you can also make a cookie crust by mixing about 1 cup of processed Oreos or sugar cookies with 4-5 tablespoons of vegan butter and pressing it into a pie pan.
You can keep this chocolate tart for up to 6 days in the refrigerator.
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Creamy Vegan Chocolate Tart
Equipment
Ingredients
- 3.5 ounces unsweetened almond milk
- 3.5 ounces coconut cream
- 1/8 tsp salt
- 7 ounces 50% dark chocolate chopped
- 1 8-inch vegan pie crust
Instructions
- Bring the milk to a boil. Add the almond milk and coconut milk to a saucepan and heat it over medium heat. Once it has reached a simmer, turn off the heat.
- Add the chocolate. Add the chopped chocolate to the hot milk and whisk until it is completely melted and fully combined with the milk. The texture should be silky smooth.
- Fill the pie crust. Pour the chocolate ganache into your baked pie crust. Gently wiggle the pie plate on your counter to remove the possible air bubbles.
- Chill. Finally, let the ganache tart cool down for 15 minutes at room temperature before chilling in the refrigerator for at least 6 hours. The ganache will set and become firmer.
- Enjoy chilled with a drizzle of caramel sauce or topped with fresh berries! This chocolate tart will keep for up to 6 days in the refrigerator.
Notes
- Pass through a sieve. If you want the silkiest texture and minimal air bubbles, pass the ganache through a fine sieve mesh.
- Use quality dark chocolate. Since chocolate is one of the main ingredients of the ganache, you want to use high-quality dark chocolate to get the best flavor. While I recommend using 50% dark chocolate, you can use 60 or 70% for a more intense chocolate flavor. Be aware, though, that you might have to add 2-3 tablespoons of sugar to make up for the lack of sweetness.
- Flavor the ganache. You can flavor the ganache by adding orange or lime zest, spices like cinnamon or cardamom, or extracts like vanilla or caramel extract. You can even replace 2-3 tablespoons of the milk with your favorite liqueur!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
Leave a Comment
i have a french food day once a quarter in my french class and my desserts always somehow fail, but not this one!! people will now know that i stand on business
Glad you liked this recipe Emma!
Thanks for your feedback 🙂
Does it taste like coconut?
No, it doesn’t!
This was amazing! Followed the recipe exactly except that I used cherry with almonds chocolate bars as that is what I had on hand Oh my gosh, it was soo good and easy to make. Thanks for another super recipe!
You are welcome 🙂 Thanks for your feedback!
This is the best chocolate tart I’ve ever made. Thanks to you, Thomas. Now I’m so confident that I can make a perfect gift for my bbf next weekend. He’s French and so in love with tarts. Once again, thanks a bunch! I’m so excited to make it again. 🙂
Thank you so much for your great feedback Lisa 🙂 I’m glad you liked the tart!
This plant-based version of Chocolate Tart is what I’m searching. Thank you Thomas!
You are welcome Tommy!
I’ve never used coconut cream (or coconut milk) before because I hate the taste of coconut. Does this chocolate tart have a coconut taste to it? Thanks!
The chocolate covers the taste of the coconut cream, so you can’t taste it 😉
Thank you!