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, 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:

• Fruit Tart
• Peach Pie
• Strawberry Pie
• Chocolate Silk 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.

Gluten-Free Vegan Chocolate Tart

This Gluten-Free Vegan Chocolate Tart is crispy, buttery, indulgent and luxuriously creamy, and super easy to make!

4.05 from 20 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

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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