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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Chocolate Tart

    Last updated - July 14, 2021; Published - November 9, 2017 By Rhian Williams 19 Comments

    Jump to Recipe Jump to Video Print Recipe
    Photo of a slice of chocolate tart on a white plate with a grey background

    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!

    A slice of gluten-free vegan chocolate tart topped with chopped pistachios and freeze-dried raspberries on a plate

    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!

    A ball of gluten-free vegan pastry dough in a bowl
    • Place the pastry dough into a greased pie dish.
    Raw gluten-free vegan pastry dough in a pie dish
    • Use your fingers to carefully press it across the bottom and up the sides of the dish.
    Raw gluten-free vegan pastry crust in a pie 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.
    Raw gluten-free vegan pastry crust covered in fork holes in a pie dish
    • Bake in the oven for 30 minutes until golden brown.
    A cooked gluten-free vegan pastry crust covered with fork holes in a pie dish

    How to make the filling

    • Place all the ingredients in a pan.
    A silver pan with plant-based milk and cocoa powder
    • 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.

    Vegan chocolate custard being made in a pan with a whisk
    • 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).
    Vegan chocolate custard in a pan
    • Once the tart crust has cooled a little, carefully pour the filling into the crust.
    Vegan chocolate custard being poured into a tart crust in a pie dish
    • 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.
    A pastry tart crust in a pie dish filled with vegan chocolate custard

    How to decorate

    • Decorate as desired - I used chopped pistachios and freeze-dried raspberries.
    A gluten-free vegan chocolate tart in a pie dish topped with 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

    • Fruit Tart
    • Peach Pie
    • Strawberry Pie
    • Chocolate Pie
    • Peanut Butter Pie

    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

    A slice of gluten-free vegan chocolate tart topped with chopped pistachios and freeze-dried raspberries

    Gluten-Free Vegan Chocolate Tart

    This Gluten-Free Vegan Chocolate Tart is crispy, buttery, indulgent and luxuriously creamy, and super easy to make!
    4.20 from 25 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Keyword: gluten-free chocolate tart, vegan chocolate tart
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 183kcal
    Author: Rhian Williams

    Ingredients

    For the pastry:

    • 30 g (⅛ cup) coconut oil
    • 75 g (⅔ cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
    • 75 g (⅔ 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

    *You can alternatively use almond flour.
    Nutrition Facts
    Gluten-Free Vegan Chocolate Tart
    Amount Per Serving
    Calories 183 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g15%
    Sodium 62mg3%
    Potassium 73mg2%
    Carbohydrates 23g8%
    Fiber 2g8%
    Sugar 12g13%
    Protein 3g6%
    Calcium 49mg5%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    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.

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      Recipe Rating




    1. Me

      May 12, 2018 at 12:23 pm

      Hi, can this be frozen? Thanks

      Reply
      • Rhian Williams

        May 12, 2018 at 2:43 pm

        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!

    2. Allison Dunne

      December 28, 2018 at 1:56 am

      The custard portion never gets very thick for me! Wonder what I’m missing here?!

      Reply
      • Rhian Williams

        December 28, 2018 at 8:25 am

        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.

    3. Sofie

      January 11, 2019 at 5:24 am

      5 stars
      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!

      Reply
      • Rhian Williams

        January 11, 2019 at 7:40 am

        Thank you so much! Yes that should be fine, or you could use kudzu!

    4. Elise

      October 01, 2020 at 12:35 pm

      What could I substitute for almond flour because my son has a nut allergy?

      Reply
      • Rhian Williams

        October 01, 2020 at 2:02 pm

        Ground sunflower seeds!

      • Elise

        October 02, 2020 at 7:07 pm

        Oh I do not have sunflower seeds. Is there another alternative?

      • Rhian Williams

        October 02, 2020 at 8:23 pm

        Sorry I don't think so!! Pumpkin seeds would work, but they would change the flavour too much I think.

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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