
Vegan Chocolate Tart
A delicious, rich and indulgent chocolate tart you will never believe was vegan. A short, crisp chocolate pastry topped with a smooth and indulgent chocolate ganache.
Ingredients
Pastry
- 230g plain flour
- 125g cold vegan butter, cubed
- 20g coco powder
- 1tbsp icing sugar
- ½ tsp salt
- 50ml cold water
Chocolate Ganache - 400g dark chocolate (70%), chopped
- 300g vegan double cream
- 2tbsp golden syrup
- 1tbsp brown sugar
- Coco powder to dust
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Method
- To make the pastry, combine the flour, icing sugar, coco powder and salt. Add the cubed butter and rub together using your finger tips until it resembles breadcrumbs.
- Add the water and combine mix until the dough comes together to form a ball and wrap in cling film and place in the fridge for 30 minutes
- Once chilled, on a lightly dusted worktop, roll the pastry out to a 3mm disk that is large enough to fill your pastry case.
- Roll the pastry around a rolling pin and the fill the case and remove the excess and level the pastry. Prick the pastry with a fork, line with greaseproof and fill the pastry with baking beans and chill for 30mins
- Meanwhile, preheat the oven 150C. Once chilled bake the pastry case for 20 minutes. Remove the greaseproof paper and then bake for further 20 minutes. Once baked, remove from the tin and allow to cool fully on a wire rack.
- To make the ganache, heat the cream and sugar until gently simmering. Place the golden syrup and chocolate into a bowl and pour the heated cream on top.
- Allow to stand for 2 minutes before stirring to combine until you reach a smooth ganache.
- Pour the ganache into the tart case and leave in the fridge until set. Once set, dust with coco powder and serve.