Vegan Chocolate Tart
Indulge in pure bliss with this unbelievably rich and creamy vegan chocolate tart. Featuring a crisp, flavorful Oreo cookie crust and a velvety smooth dark chocolate ganache filling, it's a dessert that will impress even the most discerning palates. This elegant yet simple tart proves that plant-based desserts can be utterly luxurious and deeply satisfying, perfect for any occasion.
Prep Time
20 minutes active preparation, plus chilling
Cook Time
5 minutes (for warming coconut milk)
Total Time
Approximately 2 hours 25 minutes (includes 2 hours of chilling)
Servings
8-12 generous servings
Keywords
Why This Recipe Delivers
- Pure Indulgence: A truly decadent dessert that's rich, creamy, and deeply satisfying, proving vegan can be luxurious.
- Surprisingly Simple: Achieves gourmet results with straightforward steps, making it accessible for home bakers of all skill levels.
- Crowd-Pleaser: Loved by vegans and non-vegans alike, this tart is perfect for any gathering, holiday, or special occasion.
- Dairy-Free Dream: Uses plant-based ingredients to create a luxurious texture and flavor without any dairy, making it inclusive.
- Elegant Presentation: Looks stunning on any dessert table, making it a showstopper with minimal effort.
Ingredients
- 25 Oreo cookies (approximately 275-300 grams / 9.7-10.6 ounces)
- 60 grams (4 tablespoons) vegan butter, softened
- 300 milliliters (1 1/4 cups) full-fat coconut milk (from a can, ensure it's full fat)
- 340 grams (12 ounces) high-quality vegan dark chocolate (70% cacao), finely chopped
- 5 milliliters (1 teaspoon) pure vanilla extract
Instructions
- Prepare your 23-centimeter (9-inch) tart pan, ensuring it is clean and ready. A tart pan with a removable bottom is ideal for easy serving and presentation.
- In a food processor, add the Oreo cookies. Process them until they form very fine, even crumbs. It is important to avoid over-processing, which could turn them into a sticky paste.
- Add the softened vegan butter to the cookie crumbs in the food processor. Process again until the mixture comes together and starts to form moist clumps. This indicates it's ready to be pressed and will hold its shape.
- Transfer the cookie crust mixture into the prepared tart pan. Using the bottom of a flat-bottomed glass or your fingers, press the mixture firmly and evenly onto the bottom and up the sides of the pan. Ensure there are no gaps and the crust is compact and smooth.
- Place the prepared tart crust in the refrigerator for a minimum of 1 hour to set, or in the freezer for 15 minutes if you're short on time. This chilling step is crucial for creating a sturdy, crumble-free crust.
- While the crust chills, prepare the ganache filling. Place the finely chopped vegan dark chocolate into a medium-sized, heat-proof bowl and set it aside. Finely chopping ensures quicker and more even melting.
- Measure 300 milliliters (1 1/4 cups) of full-fat coconut milk. If the coconut milk has separated, be sure to scoop out all of the thick, white cream along with any liquid, as this contributes significantly to the richness and smooth texture of the ganache. Place the coconut milk in a microwave-safe bowl and heat it in the microwave for approximately 1 minute, until hot but not boiling. Whisk it well to ensure any remaining thick parts are fully incorporated.
- Carefully pour the hot, whisked coconut milk over the chopped chocolate in the bowl. Do not stir immediately. Allow the mixture to sit undisturbed for about 3 minutes; this gives the chocolate sufficient time to melt evenly from the residual heat of the coconut milk.
- After 3 minutes, add the 5 milliliters (1 teaspoon) of pure vanilla extract. Begin whisking the chocolate, coconut milk, and vanilla together gently, starting from the center and working outwards, until the mixture is completely smooth, glossy, and emulsified. If there are any stubborn unmelted chocolate pieces, you can return the bowl to the microwave for 20-30 seconds, then whisk again until perfectly smooth.
- Carefully pour the warm, silky ganache filling into the chilled cookie crust. Gently tilt the pan or use a spoon to ensure the surface is smooth and even, creating an appealing top layer.
- Refrigerate the tart for at least 2 hours, or until the chocolate ganache filling is completely firm and set. This extended chilling is essential for achieving a stable, sliceable tart.
- Once firm, remove the tart from the refrigerator. For best results and clean cuts, use a sharp knife warmed under hot water (and dried completely) to slice into small, manageable servings. This tart is incredibly rich, so small slices are often perfect. Serve immediately and savor every bite!
Tools You’ll Need
- 23-centimeter (9-inch) tart pan with removable bottom
- Food processor
- Medium-sized heat-proof mixing bowl
- Microwave-safe bowl
- Whisk
- Spatula or spoon
- Measuring cups and spoons (or kitchen scale)
- Sharp knife for slicing
Essential Success Tips
- Use full-fat coconut milk from a can, not a carton, and ensure you incorporate all of the thick cream for the best ganache consistency and richness. Shake the can before opening if it's not refrigerated.
- Finely chop your dark chocolate for the ganache. Smaller, uniform pieces melt more evenly and quickly when the hot coconut milk is poured over them, leading to a perfectly smooth ganache.
- Do not rush the chilling times for both the crust and the ganache. A fully set crust and ganache are crucial for a tart that holds its shape, has a clean texture, and slices beautifully.
- When whisking the ganache, start from the center and work your way outwards in a consistent motion to ensure a perfectly emulsified, glossy, and lump-free finish.
- For the cleanest slices, warm your knife under hot running water, wipe it completely dry, and then make each cut. Repeat this process for every slice to prevent the chocolate from sticking.
Professional Cooking Secrets
- To subtly elevate the flavor profile, consider infusing your coconut milk before heating. Gently warm it with a cinnamon stick, a few star anise pods, or a strip of orange zest for 10-15 minutes, then strain before pouring over the chocolate. This adds a layer of aromatic complexity.
- Achieve an ultra-glossy, mirror-like ganache by stirring the melted chocolate and coconut milk with a rubber spatula in one direction only, without incorporating too much air. This helps to align the fat molecules and creates a beautifully reflective surface.
- For an impressive garnish, temper a small amount of vegan dark chocolate and create delicate chocolate curls or shards to sprinkle on top just before serving. A sprinkle of flaky sea salt (like Maldon) can also enhance the chocolate's depth and provide a delightful textural contrast.
Notes
- Storage: This tart can be stored, covered loosely with plastic wrap or in an airtight container, in the refrigerator for up to 5 days. It is best enjoyed chilled directly from the fridge.
- Variations: For a hint of mint, add 1/4 teaspoon of pure peppermint extract to the ganache along with the vanilla. Alternatively, a layer of fresh raspberries or sliced strawberries can provide a lovely tart counterpoint when placed on top just before serving.
- Crust alternative: For a gluten-free crust, use gluten-free chocolate sandwich cookies (ensure they are also vegan) or opt for a simple press-in crust made from finely ground nuts and a touch of agave nectar or maple syrup.
Frequently Asked Questions
Can I make this tart ahead of time for an event?
Absolutely! This vegan chocolate tart is an excellent make-ahead dessert. You can prepare it up to 2-3 days in advance and keep it stored in the refrigerator. In fact, the flavors often deepen and the texture becomes even more appealing after a day or two of chilling, making it a perfect stress-free option for entertaining.
My ganache isn't smooth and seems grainy or separated, what went wrong and how can I fix it?
A grainy or separated ganache usually indicates that the chocolate wasn't finely chopped enough, or the coconut milk wasn't hot enough to melt it properly. To fix it, you can gently warm the mixture in a double boiler over simmering water or in the microwave for very short bursts (5-10 seconds), whisking constantly. If it still doesn't come together, an immersion blender can often rescue a split ganache, blending it until perfectly smooth and emulsified.
What kind of dark chocolate should I use for the best results?
For the best flavor and texture, use a high-quality vegan dark chocolate with at least 70% cacao content. Always double-check the label to ensure it is dairy-free and suitable for vegans. Better quality chocolate will yield a richer, smoother, and more luxurious ganache, significantly impacting the final taste of the tart.
Nutrition Facts (Per Serving)
Estimated per serving (1/10th tart): Calories: 450-500, Total Fat: 35-40g, Saturated Fat: 25-30g, Cholesterol: 0mg, Sodium: 100-150mg, Total Carbohydrates: 30-35g, Dietary Fiber: 5-7g, Total Sugars: 20-25g, Protein: 4-6g. (Note: These are approximate values and may vary based on specific brands and exact quantities used).
Allergy Information
This recipe contains soy (from Oreo cookies, check label for soy lecithin) and tree nuts (coconut milk). For a soy-free option, use a soy-free vegan chocolate sandwich cookie for the crust. Always check ingredient labels carefully for specific dietary needs and allergen information.
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