Gluten-Free Vegan Chocolate Tart

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

• 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

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.

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