Wherever you are right now as you read this, be sure to take a detour to the nearest grocery store grab the ingredients for this tart. I’m warning you now, you’re going to want to be eating this ASAP.
This French chocolate tart is heavenly, creamy perfection. Basically all you do is prepare and bake the tart crust, fill it with chocolate ganache, and chill. And eat. And eat…
A chocolate ganache is traditionally made by heating cream, pouring it over chocolate to melt and stirring together. It can be used as a filling or a topping because as it cools, it solidifies into a soft, creamy texture. This technique works so, so well by substituting coconut milk for cream. It’s relatively simple to begin with, but I made it simpler by using a ratio of one can of coconut milk with one bar of chocolate.
For this recipe, I used a bar of 65% dark baking chocolate that has a small amount of sugar in it. Just the right amount to give it a hint of sweetness, but not too much to overpower the chocolatey richness. If you’re not a huge fan of coconut, that you’ll be happy to know the flavor of the coconut doesn’t come through much at all. It’s all chocolate goodness.
This chocolate tart would make a sweet ending to a Valentine’s dinner coming up, in case you’re looking for ideas. But honestly, it would be great for any occasion — casual dinner parties, fancy dinner parties, birthdays, that time of the month when all you want to eat is chocolate…
So head to the store and get your ingredients and hop in the kitchen with me so we can make this tart together. Once you’ve tried it, be sure to let me know how it turned out down in the comments below and share the recipe with friends and family.
Also, be sure to take a look around the new site! We’ve made some changes and updates to create a better experience for you and we’re really happy with the results! Thank you for stopping by A Veganable Feast!
(Makes about 8 servings)
For the crust :
- 1 1/2 cup all purpose flour (T55)
- Pinch of salt
- 7 tablespoons vegan butter
- 3 tablespoons cold water
For the filling :
- 1 can coconut milk (400 mL or 13.5 oz)
- 1 bar dark chocolate (200 g or 7 oz), I used 65% dark but you can use whatever you prefer
For serving (optional) :
- Chopped, toasted hazelnuts
- Coconut cream or coconut yogurt
- To make the crust, add the flour and salt to a large bowl and stir to combine with a fork. Add the butter and mix using a fork until a crumbly mixture forms.
- Add the cold water 1 tablespoon at a time, stirring after each addition. I found that 3 tablespoons was enough to bring the mixture together, but you may need more or less.
- Scoop the tart dough out of the bowl and onto a piece of parchment paper. Using your fingers, shape it into a disk about a half inch or a centimeter thick. Wrap the parchment paper around the dough and place it in the fridge to chill for about 30 minutes.
- In the meantime, preheat your oven to 190°C or 375°F.
- Remove the dough from the fridge and unwrap the parchment paper. Place the dough in the middle of the parchment paper and using a rolling pin, roll the dough out until it’s a bit larger than the diameter of your tart pan (mine is 30 cm in diameter, or about 12 inches).
- Keeping the dough on the parchment paper, move the parchment paper into the tart pan. Using your fingers, gently press the dough into the sides of the pan.
- Poke the dough several times with a fork (to let air escape while baking) and lay another piece of parchment on top of it. Place some pie weights on the parchment paper.
- Place the tart pan in the oven and bake for about 25 minutes, or until the edges start to turn golden brown. Take the tart pan out of the oven and remove the pie weights and top layer of parchment. Place the tart pan back in the oven for another 5 minutes so the bottom of the crust can cook until golden.
- Remove the tart pan from the oven and set aside to cool.
- In a saucepan, heat the coconut milk over medium heat until it is warm to the touch and starts to steam, about 10 minutes.
- Next, roughly chop up the bar of chocolate and place it in medium bowl. Pour the warm coconut milk over the chocolate and gently stir until all the chocolate is melted and the mixture is well-combined.
- Pour the chocolate filling into the pie crust. Then, pick up the tart pan and *gently* drop it onto the countertop a few times to remove air bubbles in the filling. This way, our finished tart will have a smooth finish.
- Place the chocolate tart in the fridge and let it chill for 2 hours, or until firm.
- To serve, slice the tart and top each piece with some toasted hazelnuts and coconut yogurt (optional). Enjoy !
- If you don’t have pie weights, you can use something like dry beans or rice, but you will definitely need something to keep the dough from rising.
- To toast the hazelnuts, first chop them and place them in a dry skillet (no oil) over medium high heat and stir regularly. Keep a close eye so as not to burn them. Once they’ve browned, remove from heat and set on a plate to cool.