I hope you’ll love this Gluten-Free Vegan Chocolate Tart! It’s:
- crispy, buttery and flaky
- rich, indulgent and luxuriously creamy
- super easy to make!
You may have seen the flurry of pie recipes I posted on my blog a little while back. In case you missed them, the following pies were invited to this year’s Gluten-Free Vegan Pie Week party:
- Gluten-Free Vegan Cherry Pie
- Gluten-Free Vegan Pecan Pie
- Gluten-Free Vegan Blueberry Pie
- Gluten-Free Vegan Apple Pie
- Gluten-Free Vegan Pumpkin Pie
So, having mastered a delicious, undetectably gluten-free and vegan pie crust, I was keen to use it to make a tart…and what better way to debut my tart crust than with a rich, creamy chocolate tart?
The pie crust is made using buttery coconut oil, and a mixture of gluten-free flour (you can substitute this with rice flour, or if you’re not gluten-free, plain all-purpose flour also works), and ground almonds. The almonds help to bind the dough together, as well as creating a light, crisp texture and adding extra protein and fibre.
This crust is really easy to make too, as there’s no need to chill the pastry dough beforehand, and no need for a rolling pin or floured surface either, making clean-up infinitely easier.
For the filling, I was inspired by my Vegan Chocolate Pudding Pots – it requires just 5 ingredients, and comes together in 15 minutes, so can easily be made while the crust is baking in the oven.
I love this filling as it doesn’t involve tofu, avocado or coconut, instead using more neutral-flavoured cashew milk (almond milk or oat milk also work), and unlike a lot of other vegan desserts, it doesn’t require a blender either.
The chocolate filling is seriously thick and creamy, thanks to the cornflour, which acts as a thickening agent, and deeply chocolatey thanks to plenty of cocoa powder. I used maple syrup, so it happens to be refined sugar free too.
Be careful to mix the cornflour and milk together well at the beginning before putting on the heat, as if not properly mixed through you may end up with lumps of cornflour – and nobody wants a lumpy chocolate tart!
Once your pastry crust is out of the oven, pour in the chocolate filling then leave for at least a few hours for it to set completely before digging in! If you like, you can decorate the tart too – I went for chopped pistachios and freeze-dried raspberries.
I hope you’ll want to make this Gluten-Free Vegan Chocolate Tart! For more chocolate treats, check out my:
- Brooklyn Blackout Chocolate Cake
- Chocolate Hazelnut Truffle Cake
- Chocolate Sweet Potato Fudge
- Chocolate Cookie Ice Cream Sandwiches
- Cashew Chocolate Truffles
- Peanut Butter Chocolate Cake
- Chocolate Truffle Cake
- Chocolate Baked Donuts
- Chocolate Sweet Potato Milkshake
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 on Instagram! Thank you.
This Gluten-Free Vegan Chocolate Tart is crispy, buttery, indulgent and luxuriously creamy, and super easy to make!
- 30 g (1/8 cup) coconut oil
- 75 g (3/4 cup) gluten-free flour (or sub rice flour, or plain all-purpose flour if not gluten-free)
- 75 g (3/4 cup) ground almonds
- 700 ml (3 cups) cashew milk (or sub almond milk or oat milk)
- 3 tablespoons cocoa powder
- 6 tablespoons maple syrup, to taste (or sub any other sweetener)
- Pinch of salt
- 7 heaped teaspoons cornflour (cornstarch)
Preheat the oven to 180 degrees (350 degrees)
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 7inch/18cm 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
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
Thanks for reading! If you’d like to receive a FREE COPY of my ebook of the 10 most popular recipes on my blog, you can sign up here.