Rich vegan chocolate tart – creamy chocolate inside a hazelnut crust, topped with raspberries. I want to eat this chocolate tart every day.Jump to Recipe
Dreaming of Chocolate Desserts…
In Portland, OR there is a French bakery – Petite Provence. It is seriously the most gorgeous restaurant, but I cannot eat anything. (They do now have one gluten free and vegan item on the menu, but it’s not a pastry so I’m not interested.) But I would ogle the tarts, cakes, and pastries, wishing that gluten free vegan chocolate pastries existed. They do have excellent soy lattes, thankfully.
Those rows of beautiful tarts and pastries inspired this dessert. I love chocolate, especially when paired with fruit and hazelnuts. This tart combines all those things into a rich, wonderful tart. The only problem is that if I ate the number of slices I wanted to eat, I would never sleep…
My vegan and gluten free chocolate tart freezes well, just defrost at room temperature for about an hour. Perhaps longer. My kitchen is very warm…
Baking the Hazelnut Crust
First, we make the crust. Preheat the oven to 350. Arrange 1 cup of whole hazelnuts on a baking tray and then roast them in the preheated oven for 10-15 minutes, or until fragrant. I prefer a well toasted nut.
Blitz these in a food processor until the nuts are a fine meal. Add 2 cups of gluten free flour blend, 10 tbs of vegan salted butter, 4 tbs sugar, and 2 tbs flax meal and blend until it comes together into kind of a ball. I used the Namaste gluten free flour blend because I think it is the best one and Melt vegan butter because I think it tastes the least like vegetable oil.
Press the crust into a tart pan with a removable bottom. If you do not have a tart pan with a removable bottom, I highly recommend you get one. They create such beautiful crusts for quiches and desserts. Prick the bottom a few times with a fork.
Bake the crust at 350 for 18-20 minutes, then set the crust aside to cool.
Assembling the Chocolate Tart
Measure out 11.5 oz of vegan chocolate chips into a large, heat proof bowl.
In a small saucepan, heat 2 cups of canned coconut milk and 6 tbs of coconut oil until the oil is fully melted and the mixture just starts to bubble. Do not let it boil, take it off the heat the minute it starts to bubble. Pour the hot coconut milk and oil over the chocolate chips and let it sit for about 2 minutes so that the chocolate begins to melt from the heat of the coconut milk.
With a heat proof spatula or wooden spoon begin mixing the chocolate and milk together until it is smooth and silky, and the chocolate is fully melted.
Pour the chocolate tart filling into the cooled crust. Cool in the fridge uncovered overnight, or until firm. Do not take the tart out of the tart pan until it is fully cooled! Carefully hold the bottom of the tart pan and slide the side of the tart pan out. Then remove the bottom – I needed to use a spatula to help me life it off. Be gentle! The crust is a bit crumbly, but mine did stay together.
Top with berries, powdered sugar, or coconut whip. And then hide it in the freezer so you don’t have to share.
Decadent Chocolate Tart
- Food Processor
- 1 cup hazelnuts, toasted
- 2 cups gluten free flour blend I use Namaste
- 10 tbs vegan butter I use Melt or Earth Balance
- 4 tbs sugar
- 2 tbs flax meal
Chocolate Tart Filling
- 2 cups coconut milk canned
- 11.5 oz vegan chocolate I used 65% dark chocolate chips
- 6 tbs coconut oil
- 1-2 cups fresh fruit for topping I recommend using strawberries or raspberries
- Preheat the oven to 350°
- If you need to toast your hazelnuts, pour them onto a baking tray and toast them at 350 for 10-15 minutes, or until fragrant.
- Add all ingredients to a food processor and blend until it forms a thick dough.
- Press the crust into a fluted tart pan with a removable bottom.
- Bake the crust for 18-20 minutes. Leave the crust in the pan and set aside to cool.
Chocolate Tart Filling
- Add the 11.5 oz vegan dark chocolate chips to a large, heat proof bowl. If you are using chocolate bars, chop the chocolate into tiny pieces.
- Heat 2 cups canned coconut milk and 6 tbs coconut oil over medium heat, stirring frequently.
- Remove from heat once tiny bubbles start to form and pour the coconut mixture over the chocolate.
- Using a heat proof spatula or whisk, mix the chocolate and coconut milk until the chocolate is fully melted.
- Pour the chocolate filling into the cooled crust.
- Set this in the fridge to cool, uncovered, for at least 4 hours or overnight. (If you would like the berries to be semi embedded into the tart, remove the tart from the fridge after about 30-45 minutes and arrange the berries. They will sink in slightly and be firmly in place when the tart cools.)
- Remove the tart from the fluted pan when the chocolate has completely set.
- Remove the tart from the fridge at least 10 minutes before serving.
- Serve with fresh berries, powdered sugar, or coconut whip!