Or extreme deliciousness in tartlet form.
So, what do we have here? First, a gluten-free vanilla pastry crust, then a fudgy layer of brownie followed by a rich dark chocolate ganache, and finally, a salted caramel chocolate frosting cream. This tart is insanely good. Super chocolatey, loaded with different textures and flavors, it’s the ultimate chocolate tart(let)!
Let’s make it!
Before starting, here is a little disclaimer: If you are looking for a quick dessert, you might pass this one as it requires some time to make all the different layers. Okay, with that being said, let’s start!
We start by making the crust that consists of a mix of oat flour and almond flour. Coconut oil gives it a flaky texture, and maple syrup brings sweetness. If you don’t want the subtle coconut flavor, use deodorized coconut oil.
Combine all the ingredients in a mixing bowl to form a dough, then press it down into small 4-inch tart rings. The dough cannot be rolled out so you will have to shape it into each ring, this is the step that will take the longest.
I made small tartlets here, but feel free to double the recipe if you want to make a large one.
Next, bake for about 15 minutes, or until golden brown!
Now onto the super fudgy brownie layer! It is based on my Extra Fudgy Vegan Brownies recipe with a few changes. Once baked into a thin layer, it is cut and placed on the bottom of the crust.
For the second layer, we have a very simple chocolate ganache that consists of almond milk and dark chocolate. Nothing complicated but it results in is a rich, creamy, and chocolatey ganache.
To finish, the coconut caramel chocolate cream! It’s the icing on the cake, literally and figuratively.
To make the caramel, simmer coconut cream and coconut sugar for a few minutes, or until it has slightly reduced. Then, pour in more coconut cream and dark chocolate chunks. Both will add richness to the cream and help it firm up once cold.
This cream topping has a nice salted caramel flavor with coconut undertones, so good! A sprinkle of crushed hazelnuts (or almond, or peanuts) on top and you’re ready to go!
I hope you will love these chocolate tartlets! They are super rich, chocolatey, creamy, and addicting! You will definitely not stop at one slice!
For more chocolate desserts, check out these Chocolate Mousse Praline Domes, No-Bake Vegan Chocolate Mousse Brownies, or this Salted Caramel & Vanilla Mylk Chocolate Bars!
Let me know in the comments if you try this recipe!
Ultimate Vegan Chocolate Tart
Ingredients
Crust
- 1/2 cup oat flour
- 1/2 cup almond flour
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1/4 tsp vanilla extract
Brownie
- 1/3 cup oat flour
- 3 tbsp coconut sugar
- 2 tbsp cocoa powder
- 5 tbsp almond milk
- 3 tbsp oil
- 1/4 cup dark chocolate chips or chunks
Ganache
- 1/3 cup almond milk
- 1/3 cup dark chocolate chips or chunks
Salted Caramel Chocolate Topping
- 1/2 cup coconut cream
- 1/4 cup coconut sugar
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 cup dark chocolate chips
- 1/4 cup coconut cream
Instructions
Crust
- Preheat oven to 350°F (175°C). Line two 4-inch tart rings with parchment paper and place them on a baking sheet.
- In a mixing bowl, combine the oat flour, almond flour, maple syrup, coconut oil, and vanilla extract until it forms a soft dough. Press the dough into each tart ring, first press into the bottom to make a thin layer, and then shape the sides. Try to make it thin as you don't want a crust too thick.
- Bake for 10-15 minutes, depending on the thickness until the crust is golden brown. Remove from heat and let it cool completely before removing the crust from the tart rings.
Brownie
- Preheat oven to 350°F (175°C). Line a 7x6-inch baking pan with parchment paper.
- In a mixing bowl, combine the oat flour, coconut sugar, cocoa powder, almond milk, and oil. Melt the dark chocolate over a double boiler. Once melted, pour into the batter and whisk until fully combined.
- Pour the batter into the prepared baking pan (you should have a thickness of about 1/4-inch) and bake for about 15 minutes. Remove from heat and let cool completely.
- Cut two circles of brownie large enough to fit into the bottom of the crust. If you prefer a thinner layer of brownie, feel free to flatten it. You will have extra brownie, just eat it or save for later.
Chocolate Ganache
- Place the dark chocolate chips or chunks in a small bowl. Heat the almond milk in a saucepan over medium heat. As soon as it starts to boil, remove from heat and pour over the dark chocolate. Whisk for a couple of minutes, or until the chocolate is fully melted and combined with the almond milk. Let it cool for 10 minutes before pouring into the tartlets, over the brownie layer. Refrigerate for about 2 hours, or until the ganache has set.
Salted Caramel Chocolate Frosting
- Place the 1/2 cup coconut cream and coconut sugar in a small saucepan. Heat over medium heat and bring to a simmer. Let simmer for about 8 minutes. Remove from heat and stir in the vanilla extra, sea salt, and dark chocolate chips. Stir until the chocolate has melted. Next, add the 1/4 coconut cream and stir to combine. Transfer to a bowl, cover with plastic film and refrigerate for at least 2 hours, or until the frosting has set.
- Transfer the frosting to a piping bag and pipe rounds on each tartlet (see photos). Top with crushed hazelnuts or almonds and enjoy!
- These tartlets will keep in the refrigerator for up to 3 days. Let sit on the counter for 10 minutes before serving.
Once again I am struck by your beautifully laid out and photographed recipes, and your detailed clear instructions. Thank you for so generously sharing your creations! I look forward to making this for a post pandemic celebration.
Thanks for your kind words Beth 😉
Excelente receta.
Una consula, la harina de avena se puede reemplazar por harina de arroz, harina de garbanzo o que harina sin gluten?? y qué cantidades??
Todas tus recetas son super, gracias por compartir Thomas
Sorry, I don’t speak Spanish, but I think gluten-free flour could work as a substitute for the oat flour.
Also, please check the rating you leave before sending your comment.
Hola Idelsa,
Si lo que quieres es una harina sin gluten, la harina de avena no contiene gluten.
Carolina
Could this be made into a single tart? Any recommendations? Thanks!
I would recommend doubling the recipe to make a single tart 🙂
Baking time for the crust might be a bit longer.
Any suggestions for substituting the oat flour? I have coeliac disease and can’t consume oats, but would love to make this with a replacement flour if possible! Thanks in advance.
You may want to try with gluten-free flour as a replacement for the oat flour.
I made this today and it was a success! Approved by non vegans! I subbed the almond flour for all purpose flour in the crust and added walnuts on top! Thanks for sharing!
Just one word: d e l i c i o u s.
First off, I am bad at baking, I have never made crusts, ganaches, brownies and frostings. I don’t have tart rings so I just made a large crust.
Following this recipe was easy and the beautiful pictures really help you out during the process.
The cake turned out amazing, even non-vegans loved it (they had no clue it was vegan), and in a couple of minutes it was gone.
Thomas, I can’t thank you enough for this recipe, it’s beyond perfect. You are one of the best vegan chefs out there.
Thanks so much for your kind words Anna! I really appreciate it 🙂
Dear Thomas, this is the best tart/ cake that I have ever eat. I’ts hard for me to understand that I was making it and it made my husband very happy in our half a year of marriage calibration 🙂 Thank you very much 🙂
I would like to ask about the Salted Caramel Chocolate Frosting- how do you keep it stable? for me, even after a long time in refrigerate it stayed fluid
Maybe you have some tips?
Amazing! Thank you so much for your feedback Carmel 🙂
Regarding the frosting, have you used only the hard part of coconut milk? (coconut cream). If yes, then you might want to increase the amount of dark chocolate next time to make it firmer.
Not sure what I did wrong but it was all a disaster! The crust broke in a thousand pieces when I tried to remove it from the mould (I waited for it to cool down completely), the brownie also broke down in pieces. And I let the frosting almost 3 hours in the fridge and it was still completely liquid. I put everything together how I could without the frosting and added raspberries and strawberries to cover the mess and used the frosting as a sauce on top when serving. Taste wise it was good, but didn’t look at all like the pics Haha
I’m not sure either Cecile! I’ve made it a few times and never had these problems I’m afraid.