Creamy Vegan Chocolate Tart
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!
Equipment
Ingredients
Pie Crust
- 4.2 ounces (120 g) vegan butter at room temperature
- 2 cups (250 g) all-purpose flour
- 1/4 tsp salt
- 2-3 tbsp (30-45 ml) water
Chocolate Filling
- 3.5 ounces (100 ml) unsweetened plant-based milk
- 3.5 ounces (100 ml) coconut cream
- 1/8 tsp salt
- 7 ounces (200 g) 50% dark chocolate chopped
- 1 8-inch (1 20-cm) vegan pie crust
Instructions
Pie Crust
- Preheat the oven to
350 °F (175°C). - Grease a pie pan. Start by greasing an 8-inch (20 cm) metal pie pan with vegan butter. Set aside.
- Knead the dough. Add the softened vegan butter, flour, and salt to the bowl of a stand mixer and knead for about 1 minute using the flat beater attachment. Pour in 2 tablespoons of water and knead again. If the dough appears too dry, add more water, one tablespoon at a time, until it forms a firm but not crumbly dough. Shape into a ball and flatten into a thick disc.
- Flatten. Flatten the dough between two sheets of parchment paper into a thin disc, a bit less than 1/4-inch (5 mm) thick.
- Press into the pan. Then, transfer it to your pie plate and gently press the dough into the sides. Cut off the excess dough.
- Bake. Prick the bottom of the dough with a fork. Cover the bottom of your pie crust with a round piece of parchment paper, then top it with pie weights or dried beans. Bake for about 15 minutes or until the sides are slightly golden brown. Next, remove the weights and the parchment paper and bake for another 12-15 minutes. Let cool completely.
Chocolate Filling
- Bring the milk to a boil. Add the plant-based milk and coconut cream to a saucepan and heat them 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 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 release any 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
Serving: 1 serving | Calories: 342 kcal | Carbohydrates: 32.4 g | Protein: 3.8 g | Fat: 24.2 g | Saturated Fat: 15.9 g | Sodium: 186 mg | Potassium: 64 mg | Fiber: 0.8 g | Sugar: 16.8 g | Calcium: 24 mg | Iron: 2 mg
Craving more vegan deliciousness? Discover hundreds of plant-based recipes at www.fullofplants.com
Want step-by-step photos and all the juicy details for this recipe? Just scan the QR code below!
