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Tantalizing Vegan Chocolate Tarts

Vegan Chocolate Tarts

Another tart to delight your eyes and your taste-buds! I am constantly amazed that I can create these dishes without dairy! I was born and bred with milk, eggs and butter as vital staple ingredients for any recipe. However, this is not the case! I love veganizing recipes, it challenges me to be more creative with baking! I hope this inspires you! 

Start Here:

Pastry – Ingredients

● 180g plain flour

● 1/4 tsp salt

● 10g caster sugar

● 110g organic extra-virgin coconut oil (room temperature)

● 40 ml cold water

● Dairy-free butter to grease tart tins

Method

Step 1: Heat the oven to 190C/170C fan/375F/gas mark 5.

Step 2: Mix flour, sugar and salt

  • Add coconut oil and rub with fingertips into mix until it resembles breadcrumbs
  • Add water as needed to form ball (Use fork and work pastry as little as possible)

Step 3: Flour surface and dust pastry with flour

  • Roll out pastry 2-3mm thick
  • Lightly grease tart tins
  • Fit pastry to tart tins and trim. Prick bottom of pastry with fork
  • Allow to cool

Step 4: Place tinfoil / baking paper and baking beans in tart tins to hold shape

  • Blind bake for 10 minutes

Step 5: Make lemon curd when tarts are blind baking – see below

Step 6: Remove tarts from oven

  • Remove baking beans
  • Bake for further 5 mins
  • Remove and allow to cool

 

Chocolate Ganache – Ingredients

● 100g dark chocolate (I used 76%)

● 80ml hazelnut milk

● 3tbsp Maple Syrup

● Topping choices: dedicated coconut, pistachios, toasted hazelnuts, raspberries (fresh or freeze dried)

Method

Step 1: Break up the chocolate and melt in a baine marie. 

Step 2: Add hazelnut milk. Melt. Then add maple syrup.

Step 3: Get toppings ready: chopped pistachios, chopped toasted hazelnuts, raspberries (fresh or freeze dried) and dedicated coconut. Add to half of the tarts.

Step 4:  Allow to cool.

This recipe for pastry is so versatile once you crack it it can be used for so many recipes! The chocolate ganache is also a good one for your repertoire. This can be adapted and added to many dessert dishes. I'll show you another next time!

Enjoy!

Ellen - The Vegan Tart

Ellen was a finalist and runner up in the Innocent Ireland Dairy Free Cook Off. Follow her recipes on Instagram @TheVeganTart. And make sure to subscribe to our newsletter to receive her weekly recipes.

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