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 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 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.
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)
- 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
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