This easy chocolate tart is a real crowd pleaser and tastes incredibly good. The crust is baked, which makes it nice and crispy. The cream consists of only 6 ingredients and is chocolaty and so creamy.
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FINALLY! Finally I can share this recipe with you! My selfless test baking and tasting of chocolate tarts paid off.
If you think that creating, testing and perfecting recipes is an easy job, then you are wrong. I mean, imagine that you have a tart or another dish in your fridge every day and have to constantly challenge your self-discipline. Just one piece. Ok, after the second piece I really stop...
You understand me. It's really hard. But what do I do to find the PERFECT recipe for you.
You are welcome.
🙂
The result is this incredibly delicious easy chocolate tart.
This chocolate tart made from chocolate and a crispy base is a dessert straight out of a picture book
Ingredients for this vegan Chocolate Tart
Dates and maple syrup. This easy chocolate tart is sweetened with natural ingredients and contains no refined sugar.
oat flakes. I use regular oat flakes for this recipe. You can also replace these 1:1 with gluten-free oats.
almonds. The almonds in the crust harmonize perfectly with the chocolate cream. You can use both grated and whole almonds, as the mixture for the dough is finely mixed in a blender anyway.
coconut milk. For the cream you should use the solid part of the coconut milk. It works very well if you keep the coconut milk cold for about 30 minutes. The solid = fattier part of the coconut milk ensures that the cream becomes solid and also makes the consistency silky and delicious.
Coconut Oil. The coconut oil in the crust binds the ingredients and makes the crust crispy.
chocolate. Use a high-quality chocolate for the cream. I love the ones with 70% cocoa content. If you want it a little sweeter, use half semi-sweet chocolate and half milk chocolate.
You only need 15 minutes to prepare the crust and the filling of this chocolate tart. You will also need 30 minutes of baking time and 6-8 hours for it to chill in the fridge.
The crust is baked. The ratio of the melt-in-the-mouth, soft cream to the crispy crust is one of the reasons why this simple chocolate tart is one of my absolute favorite desserts.
Which brings us to the cream. The secret to why it melts in your mouth is that there are no solid ingredients like nuts or cashews in it. Instead, I found the perfect ratio of coconut milk, chocolate, agar agar, oat milk etc., which makes the chocolate filling so irresistible.
THE LOOK
This vegan chocolate tart is not only a taste highlight, but also a real eye-catcher. Let your creativity run wild and decorate according to your taste.
Ideas for Toppings:
- roasted nuts (hazelnuts, almonds)
- cocoa nibs
- chocolate truffles
- shredded white chocolate, milk chocolate, semi sweet chocolate
- chopped chocolate cookies
- puffed quinoa or rice
Easy Chocolate Tart - Tips & FAQ
Why should I only use the solid part of the coconut milk?
If possible, only use the solid part of the coconut milk. This fattier part makes the chocolate cream thick and incredibly creamy. If you put the can of coconut milk in the fridge for an 30-60 minutes, it should have settled on the top. That's about 170 grams. You can use the remaining, thin coconut milk ideally for porridges.
Which tart pan is best to use?
I only use tart pans with a removable bottom. THIS ONE (Affiliate Link) is ideal. This way you make sure you can remove the tart from the pan without breaking it.
Can i use a different plant-based milk instead of oat milk?
Yes, absolutely! Oat milk is naturally sweet. If you use a for example less sweet almond milk I recommend to add 1-2 extra tablespoons of maple syrup.
How long does the chocolate tart last and how should I store it?
Always enjoy this chocolate tart chilled. Only when it is really cold does it have a firm, creamy consistency.
Store covered in the fridge and use within 3-4 days.
Hier gibt’s noch mehr tolle Tarte-Rezepte:
- white chocolate coconut tart recipe
- berry tart with a nut cocoa crust
- granola tart with yoghurt and berries
Easy Chocolate Tart (vegan)
Equipment
- 1 tart pan ø 26 cm / 10 inchesbest case with a removable bottom
Ingredients
Nut Cocoa Crust
- 200 g almonds whole or grated
- 100 g oat flakes gluten-free if desired
- 6 medium medjool dates pitted
- 75 ml coconut oil melted
- 30 ml maple syrup
- ½ tsp salt
Chocolate Cream
- 400 ml oat milk or your favorite plant-based milk
- 170 g coconut milk the firm part of the coconut milk
- 150 g chocolate (semi-sweet)
- 30 ml maple syrup
- 2 tbsp corn starch
- 2 tsp agar agar powder
In Addition
- toppings of your choice for example chocolate covered raisins, chopped nuts, cocoa nibs, chocolate truffles,...
Instructions
- Prepare a tart pan (approx. Ø 26 cm / 10 inches). If not coated, brush with melted coconut oil. Preheat the oven to 170°C / 338°F top and bottom heat.
Nut Cocoa Crust
- Place half of the almonds, oat flakes, dates, salt, coconut oil and maple syrup in a blender and blend until a fine, sand-like consistency is formed. Add the remaining almonds and mix for another 15 seconds. Press the mixture firmly into the tart pan, including up the edge.
- Bake in the preheated oven for 25-30 minutes until lightly golden. Allow to cool completely in the tin.
Chocolate Cream
- Put all ingredients in a pot and mix well. Bring to the boil once, stirring constantly. Reduce heat to medium and simmer for 3 minutes until the cream thickens slightly. Remove pot from heat and let cool at room temperature for 30 minutes. Stir occasionally.
Finish
- If the bottom of the tart pan is removable, lift it slightly so that the crust comes off. This makes it easier to remove the tart when serving.
- Empty the cream into the cooled nut crust. Chill in the refrigerator for at least 6 hours or preferably overnight. Decorate the chocolate tart as desired before serving and enjoy cold.
