This Gluten-Free Vegan Chocolate Tart has a crispy, buttery and flaky crust and a rich, indulgent and luxuriously creamy chocolate filling, and is super easy to make!
Why you’ll love this Gluten-Free Vegan Chocolate Tart:
- it’s undetectably vegan and gluten-free
- it’s super indulgent
- it’s refined sugar free
- it doesn’t contain avocados or tofu
- it doesn’t require a blender or food processor
- it has a crispy and flaky crust
- the pastry crust can be pressed in with your fingers, so there’s no need for a rolling pin or floured surface
- there’s no pre-baking required
- there’s no need to chill the pastry beforehand
- it’s easy to make!
How to make this Gluten-Free Vegan Chocolate Tart
Scroll down to the bottom of this post for the full recipe including exact measurements and full instructions.
For the crust
- 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 and 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.
For the filling
- Place all the ingredients in a saucepan.
- 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 and the filling have 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.
Substitutions you can make to this recipe:
- 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 Chocolate Tart keep for?
This Chocolate Tart keeps well in the fridge for up to a few days.
More gluten-free vegan pie and tart 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.
Gluten-Free Vegan Chocolate Tart
For the pastry:
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)
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)
- Leave the filling to cool slightly before pouring into the tart crust
- Once the tart crust and the filling have 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
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