This Gluten-Free Vegan Chocolate Tart has a crispy, buttery and flaky crust and a rich, indulgent and luxuriously creamy chocolate filling. It doesn't contain avocados or tofu and doesn't require a blender or food processor. It's super easy to make as there's no need to chill the pastry beforehand and the pastry crust can be pressed in with your fingers, so there's no need for a rolling pin or floured surface. It's also refined sugar free!
How to make the crust
Scroll down to the bottom of this post for the full recipe.
- Combine all ingredients for the pastry dough in a glass mixing bowl.
Tip: Add the water a few tablespoons at a time so that you don’t add too much!
- Place the pastry dough into a greased pie dish.
- Use your fingers to carefully press it across the bottom and up the sides of the dish.
- Use a fork to pierce holes in the surface of the pastry crust (this ensures the crust doesn't puff up when you bake it) - don't forget the sides too. You can alternatively use baking beans.
- Bake in the oven for 30 minutes until golden brown.
How to make the filling
- Place all the ingredients in a pan.
- Mix very well (before heating) - using a whisk will make this easier.
Tip: Make sure the cornflour (cornstarch) has dissolved completely before heating, as if not properly mixed through you may end up with lumps of cornflour.
- Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed.
- Taste and adjust flavours accordingly (more cocoa powder for chocolate flavour, more maple syrup for sweetness etc).
- Once the tart crust has cooled a little, carefully pour the filling into the crust.
- Leave to cool completely before cutting, ideally keeping the tart in the fridge for a couple of hours, to allow the filling to set properly.
How to decorate
- Decorate as desired - I used chopped pistachios and freeze-dried raspberries.
Substitutions you can make
- I like to use cashew milk as it has a creamy texture and a naturally sweet flavour, but you could also use almond milk, oat milk or rice milk. It will work with other types of plant-based milk such as soy milk or coconut milk, but they have a less neutral flavour.
- You can use any type of liquid sweetener: maple syrup, brown rice syrup, agave syrup etc.
- The cornflour (cornstarch) can be replaced with arrowroot.
- You can add extra ingredients to the filling such as Amaretto chilli or orange zest
- You can replace the gluten-free flour in the pastry crust with rice flour
- You can replace the gluten-free flour with plain flour if you’re not gluten-free.
How long does this keep for?
This keeps well in the fridge for up to a few days.
More gluten-free vegan pie recipes
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Gluten-Free Vegan Chocolate Tart
Ingredients
For the pastry:
- 30 g (â…› cup) coconut oil
- 75 g (â…” cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
- 75 g (â…” cup) ground almonds (almond meal) *
- 7 tablespoons water
For the filling:
- 700 ml (3 cups) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
- 3 tablespoons cocoa powder
- 8 tablespoons maple syrup to taste (or sub any other sweetener)
- Pinch salt
- 7 heaped teaspoons cornflour (cornstarch) (or sub arrowroot)
Instructions
For the pastry:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Combine all ingredients in a large bowl along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
- You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using.
- Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 22.5cm/9inch pie dish.
- Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans.
- Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.
- Leave to cool slightly before pouring in the filling.
For the filling:
- Add all the ingredients to a pan and mix very well (before heating).
- Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed.
- Taste and adjust flavours accordingly (more cocoa powder for chocolate flavour, more maple syrup for sweetness etc).
- Once the tart crust has cooled a little, carefully pour the filling into the crust.
- Leave to cool completely before cutting, ideally keeping the tart in the fridge for a couple of hours, to allow the filling to set properly.
- Decorate the tart as desired - I used chopped pistachios and freeze-dried raspberries.
- Keeps covered in the fridge for up to a few days.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Me
Hi, can this be frozen? Thanks
Rhian Williams
I think the pastry crust probably can, but not sure the filling will retain its texture, so I'd recommend making that fresh. The frozen pastry crust can be reheated in the oven!
Allison Dunne
The custard portion never gets very thick for me! Wonder what I’m missing here?!
Rhian Williams
Hi! I'm so sorry about that...did you make any substitutions and did you make sure to dissolve the cornflour (cornstarch) properly before heating? Add extra cornflour (cornstarch) should help if it's too runny.
Sofie
Hi, I want to make this for my sister but she does not eat corn. Would arrowroot work in place of the cornstarch? Or what would you suggest as a replacement? TIA. We both love your recipes!
Rhian Williams
Thank you so much! Yes that should be fine, or you could use kudzu!
Elise
What could I substitute for almond flour because my son has a nut allergy?
Rhian Williams
Ground sunflower seeds!
Elise
Oh I do not have sunflower seeds. Is there another alternative?
Rhian Williams
Sorry I don't think so!! Pumpkin seeds would work, but they would change the flavour too much I think.