Vegan Chocolate Tart Recipe

Crust ingredients:

  • 1/2 cup vegan margarine such as Earth Balance
  • 1/4 cup unrefined sugar such as coconut sugar or Sugar in the Raw
  • 1 ripe banana (I keep some on hand in the freezer)
  • 1 teaspoon vanilla extract
  • 1 cup walnut pieces
  • 1.5 cup flour
  • 1/8 teaspoon salt

Ganache filling ingredients:

  • 9oz bittersweet chocolate
  • 1.25 cup coffee (I used decaf)
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Tools used:

Blitz walnuts in the food processor, then add all other crust ingredients and blitz until incorporated. Press dough into a disk and refrigerate for at least an hour or overnight. Roll out and press onto tart pan, crumbly/patchy ok. Bake crust at 350 for 15-20 mins and let cool. Mix all ganache ingredients in a double boiler until well melted, then pour into crust and let set before chilling. Great make-ahead dish, can be accessorized with almonds, raspberries, etc.

The original recipe was written on Maker Media stationary
If you’re used to making flaky pastry dough, rolling out this crumbly crust will feel all kinds of wrong, but don’t worry, it’s oh so right! Just patch it up as it cracks apart.
The dough will also likely fall apart when you try to load it into the tart pan. Just patch it up and try to make the walls an even thickness.
The double boiler consists of a small pot/pan with some simmering water underneath a metal bowl containing all the ganache ingredients.
Pick a spot for your tart to set and do the ganache-pouring there. Moving it around when molten and filled is a terrible idea. Make sure your surface is level!
Easy to make ahead. Travels easy. Stores easy. The best holiday dessert? Quite possibly!

If you like this project, you may be interested in some of my others:

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