I absolutely love any dessert which includes dark chocolate, therefore I decided to make a super delicious vegan dark chocolate tart. Seriously this is the most amazing vegan dark chocolate tart recipe that you will ever try. It is incredibly quick and easy to prep, made with healthier ingredients, and tastes ultra-decadent and delicious, and the major bonus is – IT’S VEGAN! I’m not kidding - I’ve made countless rich, decadent, creamy, dreamy chocolaty desserts over the years. And I have to say that this recipe has recently swooped in to win the award for the easiest-to-make chocolate dessert in my little recipe box. Arguably one of the most delicious chocolate desserts I have ever done. There is also a small bonus to this tart – it can also be done gluten – free, thanks to a simple chocolate-maple-almond crust. It’s also heavy-cream-free, made instead with a simple can of coconut cream and milk. It calls for just an hour or two to chill in the fridge. And oh, my heavens…is it decadently delicious. So, gather up a bunch of your favorite dark chocolate bars, and let’s get to baking.
42 Chocolate Oreo cookies (the filling cream removed from the cookies)
150 g vegan butter
1 tablespoon of unsweetened cocoa powder
1 teaspoon of instant coffee
2 cups almond flour
1/4 cup unsweetened cocoa powder
1/4 cup melted coconut oil
3 tablespoons of maple syrup
1/2 teaspoon fine salt
300 g dark chocolate 70%
2 tablespoons of peanut butter (you can also use almond butter)
1 tablespoon of unsweetened cocoa powder
10 tablespoons of coconut milk (only the thick part, no liquid)
1 tablespoon of instant coffee powder
4 tablespoons of coconut cream (only the thick part, no liquid)
First you need to decide on which crust you are going to make – you can pick any of the two above recipes to make – either baked or none-baked version. To make the almond crust - preheat the oven to 350°F. Stir together crust ingredients in a bowl until evenly combined. Press the crust mixture evenly into the bottom of a 20 - 23 cm tart pan (or pie dish). Bake for 12 minutes, or until it begins to feel dry and firm. Remove from the oven and transfer to a wire rack to cool. For the none – bake Oreo cookie crust, simply remove the cream filling for all the cookies. Place the cookies into a blender or a food processor and blend until the mixture is a fine powder. Melt on top of boiling water in a bowl the vegan butter, add cocoa and instant coffee powder – mix well. Once combined add the liquid into the cookie powder and mix with your hands until well combined. You may pile the crumbly mixture into the pan and press it into the bottom and up the sides of the pan to form an even layer of dough. This is the easiest way to line the pan with your dough's, but make sure that you press the cookie dough crumbs firmly into the pan to form a solid base and sturdy edge. You can use your fingers for this step and a flat-bottomed glass will help make the bottom of the crust more flat and even throughout. Make sure you are using a removable bottom tart pan. Take your tart tin and start to evenly layout the crust mixture with your hands (make sure you cover all edges as well and the bottom) – once completed put into the freezer for 20 – 30 minutes.
For the chocolate filling make sure you put your coconut cream and coconut milk into the fridge for about 24 hours before starting to make the filling. This process is necessary because we need to make sure the thick part of coconut cream and milk will be separate from the liquid part – to get a thick creamy chocolate filling (if you skip this step your filling will be very liquid and not the best texture). Pre heat a pot with hot water, place the coconut cream and milk (only the thick part) and peanut butter into a plastic bowl. Stir consistently on top of the boiling water until evenly mixed, add the cocoa and coffee powder and stir. In the end add the dark chocolate, which are in pieces into the liquid and stir until smooth and creamy. If you wish you can add some additional chocolate chips, thinly chopped nuts, dried fruits into your chocolate filling as well – completely up to you!
Take out from the freezer your tart or your cooled down almond tart crust (which ever you chose to use). Pour the chocolate filling on top of the tart crust and spread evenly – once completed put into the fridge for around 2 – 3 hours to settle. You can garnish this gorgeous chocolate tart as you wish. I used fresh strawberries and raspberries with some chopped pistachios, however, feel free to garish this tart the way you wanted. This recipe makes around 12 cake pieces. You can store this up to 5 - 7 days in your fridge, either in an airtight container or by covering the tart with cling film. You can also freeze this tart, keep it for up to 2 months.
Tart pans are not the same as pie plates. Pie plates are shallow and have an angled edge (for easy serving so that you can easily slide a pie lifter undercut pieces), and pie plates often have a wider rim. On the other hand, tart pans have a straight, vertical edge to them and often don’t have any kind of rim at all. In fact, the sharp edge of the tart pan is used to trim the dough to fit the mold exactly. Most tart pans have a crinkled or fluted edge, but some may have a straight edge. Some tart pans come as one piece, and others have two pieces. Most tart pans are shallow, although quiche pans are deep tart pans, allowing for more filling.
Which tart pan you use is entirely dependent on what you are baking. If you are going to be pouring a fluid vegan batter into your tart pan, this is when you would want to reach for a one-piece tart pan to avoid leaks. On the other hand, if you are baking a tart with a crust that you would like to remove from the pan to serve, this is when you need a tart pan with removable bottom.
A tart pan with a removable bottom is a two-piece tart pan where the ring and base are separate. This means that you can slide the tart ring off of your baked tart to unmold the tart, and then you can slide the tart off the flat metal disk base onto a serving plate.
Usually, you don’t have to grease tart pans, and many tart pans come with a non-stick finish which ensures easy unmolding of tarts. That being said, if you have a feeling that your tart may stick to the pan or you are concerned, greasing and flouring the tart pan will help ensure that your tart will come out of the pan after baking. It’s really up to you and make sure to follow the recommendations written in your recipe. Personally, with most of my tart crust recipes, I don’t grease the pans.
In order to line the tart pan with your dough you have two options:
For fragile, shortbread cookie crusts, for graham cracker crumb crusts, and for Oreo cookie crumb crusts: you may pile the crumbly mixture into the pan and press it into the bottom and up the sides of the pan to form an even layer of dough. This is the easiest way to line the pan with your dough's, but make sure that you press the cookie dough crumbs firmly into the pan to form a solid base and sturdy edge. You can use your fingers for this step and a flat-bottomed glass will help make the bottom of the crust more flat and even throughout.
For sturdier dough's: you can chill the dough for an hour after it’s made, then roll it out on a lightly floured surface. Roll the dough so that the disk of dough is about 2 inches larger than your tart pan. You might need it to be even larger if your tart pan is deep. Once rolled out, fold the dough in half, gently and loosely then slide the dough onto your tart pan. Unfold the dough and gently work the disk of dough into the nooks and edges of the pan. It’s very important that you get the dough nestled into the corners of the pan to avoid shrinkage during baking!
Once you’ve fitted your dough into your tart pan, remember to never grab the tart pan from underneath because the removable bottom will lift up and break your dough. In fact, I always recommend to place the tart pan on a cookie sheet to make it easy to move the tart from the counter to the fridge or the oven. This way you avoid any potential accidents.
Find a sturdy, free-standing object that is slightly smaller than the hole at the bottom of the pan (good to plan ahead and find the right size beforehand!). This could be a small inverted metal mixing bowl for full-sized tarts, or for mini tarts, a small drinking glass or even a large shot glass. Place the tart on the object, and carefully slide the ring off the tart and down the stand. Then all you have to do is take down the tart and slide the tart off the bottom round and onto a plate (or serve it on the metal round if you are nervous). This works for full sized tarts, like this dark chocolate tart,. This technique to remove tarts from tart pans is especially useful for getting mini tarts out of the pan. This also works for removing tarts with a fragile crust from tart pans. Just take the time to choose the bowl or cup that you will be standing your tart on.
Use a tart pan with a removable bottom! The best tart pans. They are heavy duty and have a non-stick finish, which is a little extra insurance if you are worried about the tart sticking to the pan. They are worth every extra penny. Trust me. Invest in them. Butter (with vegan butter) and flour the pan depending on the dough you are working. If you aren’t sure, just do this in case. Let the tart cool as long and as much as you can. Let it cool completely if you can. If your tart shell is warm, it is more fragile, which means there’s more risk that it break when you unmold it. And, if all else fails, even a broken tart tastes delicious. I’ve baked a lot of tarts, and I’ve broken and cracked a lot of tart edges. You will survive. Just eat the tart and hide the evidence.
Store this cake in an airtight container in the refrigerator for up to 7 days. Place the cake pieces in an airtight freezer-safe storage container in the freezer for up to 2 months.
Servings: 12 cake pieces (one medium size cake)
Calories: 456 cal