This recipe for chocolate tart is incredible. These no-bake chocolate tarts are encased in a buttery, sweet pastry case and filled with smooth, creamy chocolate ganache. In this vegan tartlet recipe I’ve also broken down how to decorate these tartlets in 3 simple ways.
These vegan tartlets are the perfect dessert to make any occasion feel special.
Not to mention this chocolate tart filling no bake recipe is also completely vegan and gluten free! And would never have known.
The tartlets filling is super easy to make, requires less than 10 everyday pantry ingredients and comes together in less than an hour
In this tartlets chocolate recipe I will be going through how to make chocolate tart with raspberries and answering your FAQs such as ‘how to make an easy vegan tart crust’ ‘best dairy free ganache’ ‘how long does vegan no bake chocolate tart last’ and so much more.
A really great thing about this chocolate tart baked recipe is how versatile it is. Which is what makes this recipe for chocolate tart best. For example, you can make this chocolate tart ganache into a white chocolate ganache tart or double chocolate/triple chocolate tart by incorporating a mixture of different flavored chocolate ganaches.
You can also customize your tart with walnuts for extra texture, or decorate your chocolate tart with raspberries, or with berries of your choice.
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
This recipe for chocolate tart easy requires just 7 simple pantry ingredients.
If you’re looking for more tart recipes to add to your baking list check out my 4 FRUITS GALETTE and PECAN PIE SKILLET
Run To
- Ingredients
- Instructions
- Variations
- Substitutions - Chocolate tart recipe easy
- Storage
- Top tip
- Baking Free From 101
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Ingredients
- Vegan butter – This can be vegan/dairy free spread or block butter at room temperature
- Sugar – I like to use caster sugar in my tarts which is just very refined sugar. So if you can’t find caster sugar I’d recommend using refined or normal granulated sugar.
- Chocolate - you can use choc chips or chopped chocolate that’s vegan.
- Gluten free flour - this needs to be plain flour as self raising flour will make your tart case thick, risen and cakey, which is not what we want.
- Plant based milk - you can use soya, almond, coconut or pea milk.
See recipe card for quantities.
Instructions
How to make chocolate tartletsz
- To make this easy chocolate tart recipe without cream begin by, mixing together your dry ingredients, then add the vegan butter and rub the butter into the flour until it reaches a crumb consistency.
- Finally, pour in your water gradually while mixing unit it comes together into a dough.
Tartlets shells recipe
3. Then roll the dough between 2 sheets of clingfilm or on a floured surface. Using the top of the tart tin, make an indent in the pastry, so you have the perfect amount of pastry for your tart.
4. Carefully move the pastry and place it onto the tart tin, and press the dough into the crevices.
5. Next cover the pastry in a sheet of grease proof paper and top with baking beans, to prevent the dough from rising. Bake in the oven for 10mins.
6. Remove the tarts from the oven, and carefully pour the baking beans back into its container and remove the grease proof paper. You'll notice the bottom of the pastry won't be completely baked, so we'll need to bake tarts for a further 5 minutes, without the baking beans.
No-bake tart filling
7. Simply heat the cream in a saucepan for around 2 minutes on medium heat until it begins to simmer slightly. You may also microwave the cream instead for a minute.
8. Chop the chocolate and place it into a bowl, then pour the cream on top. Allow to sit for a minute before stirring, to melt the chocolate. Then stir until both are fully incorporated. Add in the butter and mix until smooth.
9. Transfer the ganache to a piping bag and pipe onto your cooled tartlets.
10. Decorate with chopped nuts, gold sprinkles or fresh berries. Finally, set the tarts in the freezer for at least 30minutes to set. Then slice and enjoy!
Variations
Simple ways you can change this recipe to better suit your dinner guests:
More texture?
Feeling a bit adventurous? Why not try adding some chopped nuts like walnuts or pecans along with the chocolate ganache for more texture within the tart. Or just use these nuts to top the tart.
Prefer something more fruity ?
If you’d prefer your tartlets not being so rich and chocolatey. Topping your tarts with berries, helps balance the richness and add flavor and texture to the tart.
Let me know in the comments if you try these variations or if you came up with your own!
Substitutions - Chocolate tart recipe easy
If you’d prefer not to make these easy to make these chocolate tartlets specific to any dietary requirement, simply substitute the ingredients that correlate to your needs to make these suitable for your diet.
- Gluten Free - if you’d prefer not to make this gluten free use normal plain flour instead of the gluten free flour.
- Dairy free - If you’d prefer not to make these dairy free simply substitute the dairy free butter for ordinary butter, specifically block butter at room temperature. And the plant based cream for normal double cream.
Even if you don’t follow a specific diet (eg. Vegan diet ), you may have friends or family that could use this.
Storage
Storing and freezing chocolate tart gluten free
How long does vegan tarts last?
These tartlets should be kept at room temperature for up to 2days but can be frozen for up to a month prior to any decoration and if stored in an airtight container.
Top tip
Although this recipe is super simple to make, here are just a few expert tips I'd recommend:
Make sure to properly grease and flour your tin before pressing in the pastry to make sure it doesn’t stick. Check out my guide here
If you don’t have any baking beans, you can also use uncooked rice to weigh down on the pastry and prevent it from rising as it bakes. - and of course please make sure you have covered the pastry with greaseproof paper before adding the rice, because you really don’t want to get uncooked rice stuck to your pastry.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for chocolate tart. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Equipment
- Mini Tartlet Tins
Ingredients
Pastry
- 60 g Vegan butter
- 125 g Gluten Free flour
- 2 tablespoon Caster sugar
- 1 tablespoon Water
Chocolate Ganache Filling
- 110 g Vegan chocolate
- 125 g Plant based double cream/Coconut cream
- 1 tablespoon Vegan butter
Decorations
- Chopped Nuts (optional)
- Berries (optional)
- Gold Sprinkles (optional)
Instructions
Pastry
- Begin by preheating your over to 180°c/356fh and grease and flour your tart tin. Check out my guide here.
- Start by mixing together your dry ingredients, then add the vegan butter and rub the butter into the flour until it reaches a crumb consistency.
- Finally, pour in your water gradually while mixing unit it comes together into a dough.
- Then roll the dough between 2 sheets of clingfilm or on a floured surface. Using the top of the tart tin, make an indent in the pastry, so you have the perfect amount of pastry for your tart.
- Carefully move the pastry and place it onto the tart tin, and press the dough into the crevices.
- Next cover the pastry in a sheet of grease proof paper and top with baking beans, to prevent the dough from rising. Bake in the oven for 10mins.
- Remove the tarts from the oven, and carefully pour the baking beans back into its container and remove the grease proof paper. You'll notice the bottom of the pastry won't be completely baked, so we'll need to bake tarts for a further 5 minutes, without the baking beans.
Chocolate Filling
- Simply heat the cream in a saucepan for around 2 minutes on medium heat until it begins to simmer slightly. You may also microwave the cream instead for a minute.
- Chop the chocolate and place it into a bowl, then pour the cream on top. Allow to sit for a minute before stirring, to melt the chocolate.
- Then stir until both are fully incorporated. Add in the butter and mix until smooth.
- Transfer the ganache to a piping bag and pipe onto your cooled tartlets.
- Decorate with chopped nuts, gold sprinkles or fresh berries.
- Finally, set the tarts in the freezer for at least 30minutes to set. Then slice and enjoy!
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Kirsten Smith says
Looks delicious!