Rich, smooth, creamy, dense and sublimely chocolatey – this vegan chocolate tart is just gorgeous! No-one will believe it only took 10 minutes to make!
Kosher essentials
Here in Cambridge kosher certified food is not so easy to come by as in some other towns and cities. There are a couple of shops that stock bits and pieces, and in particular, our local Sainsbury’s has a small kosher section. I always like to browse their selection, as I feel it tells me what items must be absolutely essential for a Jewish/kosher lifestyle.
Oy vey!
G-d help us if that’s the case! The items available seem to be largely chocolate, sweets, snacks, cake, biscuits, crackers, soup powder, mayonnaise and mustard. Oy vey!
Don’t misunderstand me – I’m relieved to have locally available kosher goods, and from time to time I do indulge myself in a bag of bissli, but I can’t help but feel that somehow the essence of kosher food has been missed.
Quick desserts
A while ago I noticed that Sainsbury’s had started stocking ready-made graham-cracker crumb crusts in the kosher section. These are really incredibly useful for knocking up a quick dessert in a matter of moments, in an emergency. Or any time you want something fast and easy. They last for ages, so I’ve started keeping one in the cupboard on standby, just in case.
Chocolate tart
My favourite thing to fill the crusts with is this super-simple chocolate and coconut milk ganache. Simply pour it into the crust and pop into the fridge – maximum 10 minutes work, and the resulting chocolate tart is amazing!
Rich, delicious, vegan chocolate tart
This easy chocolate tart is rich, smooth, creamy, dense, sublimely chocolatey, and generally just gorgeous! The contrast between the silky filling and the crumbly crust is wonderful.
Chocolate tart ingredients
I’m almost embarrassed to share how easy this fabulous chocolate tart recipe is. There honestly are only three – just three! – ingredients. To make this fantastic dessert yourself, you will need:
- A readymade graham cracker crumb crust (see above)
- Dark chocolate
- Canned coconut milk – the rich and creamy kind that comes in a tin, not the thin drinking kind that comes in a carton
That’s it!
Tart it up
Previously, I made this rich chocolate tart as dessert at Rosh Hashanah, when I needed to cook for about 50 people. Obviously I made more than one of them that time! I sprinkled the top with pomegranate seeds, which added sweet-tart crunch, colour, and a bit of seasonality.
You can pair the tart with any kind of fruit – I particularly like to serve raspberries alongside it. The sharpness of the berries helps to cut through the richness of the chocolate tart. A dollop of whipped coconut cream isn’t a bad idea either.
Kosher lifestyle essentials?
I’m still not convinced that pre-made crusts are essential for a kosher lifestyle, but they’re definitely worth browsing the kosher section for!
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📖 Recipe
Vegan rich chocolate tart
Ingredients
- 170 g pre-made graham cracker crumb crust or equivalent prepared crust
- 300 g dark chocolate
- 400 ml tin coconut milk
Instructions
- 170 g (6 oz) pre-made graham cracker crumb crustRemove the cover from the crust so it is ready to fill. Set aside.
- 300 g (10½ oz) dark chocolateBreak the chocolate into squares and place in a large heat-proof bowl.
- 400 ml (14 oz) tin coconut milkPour the coconut milk into a pan and heat on a medium flame, stirring, until it just comes to a boil. Remove from the heat and pour over the chocolate. Leave to stand for 2-3 minutes.
- Beat the chocolate and coconut milk mixture with a wooden spoon until smooth and glossy. Pour into the crumb crust – it should just fit.
- Refrigerate for several hours until firm. Serve!(Store any leftovers in the fridge.)
Notes
Nutrition
More vegan dessert recipes
If you’re after more delicious vegan desserts, try my smooth and creamy vegan panna cotta, gooey vegan chocolate babka, or moist vegan carrot cake with zingy orange frosting.
Or try this awesome vegan 10-minute halva ice-cream pie which also uses a readymade crumb crust.
More recipes that use readymade crumb crusts
If you’re looking for more ideas to fill your biscuit crumb crusts, here are some recipes from other bloggers:
- Instant Orange Cheesecake from FabFood4All
- Baileys Salted Caramel and Fudge Cream Pie from Munchies and Munchkins
- Chocolate Cashew Pie from Tin and Thyme
- New York Style Cheesecake from Little Sunny Kitchen
I’m adding this recipe to a few foodie link-ups. Tea Time Treats is organised by Lavender and Lovage and The Hedgecombers, who also hosts this month. Since I made this delicious chocolate tart as part of my birthday tea, I think it definitely qualifies.
The theme for January’s We Should Cocoa, organised by Tin and Thyme and hosted this month by Lovely Appetite, is simple recipes. And recipes don’t get much more simple than this one!
AliceK
You know how they say, if something seems too good to be true, it probably isn’t? This is! Very easy, beautiful, and delicious! I used Ghirardelli bittersweet chocolate,which maybe wasn’t quite sweet enough. Next time I’d use semisweet. I thought it needed a little dairy-adjacent topping, perhaps Cool-whip or something similar. Will make again!
Helen
Thanks Alice, so glad to hear that you enjoyed this easy and delicious dessert! You’re right – it’s great with something ‘creamy’ on the side. Whipped coconut cream or a scoop of (vegan) vanilla ice-cream are my favourites.
Helen
I used coconut milk didn’t realize there was more than one type! it never hardened, I popped it in to the freezer maybe that will help.
Helen
So sorry to hear this Helen! I hope it worked out OK in the end. The recipe does call for a tin of coconut milk rather than the thin kind in cartons. Apologies for any confusion.
Suzanne Lieberman
Could you be more specific when you say coconut milk? In Israel there are cans of coconut liquid 8-9% or coconut cream 22%
Helen
Hi Suzanne. I’m not sure what the name is in Israel. It’s a milky liquid that’s about 55-75% coconut with some water etc. You would use it for making curries etc. It isn’t coconut water – the liquid from inside a coconut. Coconut cream I think is thicker and can be whipped up like cream. I hope this helps you find the right thing! All the best, Helen.
Suzanne Lieberman
It was delicious. I used coconut cream 22% and it took me 3 minutes to make. I had made many similar pies in the past using pareve creamer and peanut butter, and even ones using tofu but this was extremely easy. Thank you
Helen
Great! So glad you enjoyed it 🙂
Eliran
Wish I found this recipe earlier! When you say “coconut milk,” do you mean the kind that’s a beverage and goes in cereal, or the kind that’s like a coconut cream and goes only in recipes?
Helen
Hi Eliran. I mean the kind that comes in a can and is thick and usually used for cooking. Not the kind that comes in a carton for pouring. I hope that’s clear!! All the best, Helen.
shifra kramer
hi I wanted to try your recipe but don’t like coconut can I use almond milk instead? And can I get the measurements in cups or ounces not sure what grams or ML is equivalent to
Helen
Hi Shifra. I don’t know whether almond milk would work so well as it doesn’t ‘set’ like coconut milk when chilled, so the texture of the finished tart might be different. To be honest you can’t taste the coconut in the tart, so if I were you I would try it with coconut milk – you probably won’t be able to tell that it’s there! A 400ml can is a regular sized can, about 2 cups. 300g of chocolate is about 10 1/2 oz. I hope this helps! Helen x.
Claire Thomas
I would happily lose myself in one of these for a few hours- it looks scrummy!
Tali
Think leftovers will freeze?
Helen
Not sure… The crust might go a bit soggy. Let me know if you try it! Thanks, Helen.
lovelyappetite
Thannks so much for linking up to We Should Cocoa! I love the idea of this 3 ingredient tart! Coconut and chococlate?! yes please!!
Helen
Thanks! And thanks for hosting 😀
Sheila Reeves
That looks so delicious and rich – thanks for sharing
Helen
Thanks Sheila. It is! 😀
Yaffa glass
Am using reduced fat coconut milk, hope it will work.
Helen
Come back and tell us how you get on 🙂
lawstudentcook
Just looking at it makes me assume it has a ton of ingredients in it! Amazingly only 3!
Helen
Less is more!!
😀
Helen at Casa Costello
Goodness me that looks amazing! Apologies for taking so long to get to comment and share – This tart absolutely shines! You are a brave soul catering for 50 x
Helen
Thanks Helen. I did have a bit of help with the catering 🙂 Knocking up a few of these tarts was a doddle though, and with a scoop of ice-cream provided a low-effort, impressive dessert. Definitely a recipe to keep handy for such occasions!
lizzyyarwood
This sounds sooo yummy 🙂 bookmarking this recipe for sure. Going vegan for January and have already found so much inspiration!
Helen
Thanks! Have fun with veganuary! There’s so much amazing vegan food around I’m sure you’ll enjoy it ?
choclette
Love the idea of coconut ganache. Would be useful to know how to make a vegan crumb crust though.
Helen
Thanks Choclette. A lot of kosher products are also ‘parve’ which means they don’t contain any dairy. You can use parve biscuits + coconut oil or margarine instead of butter to make a very acceptable crumb crust (my Mum does this for her dairy free cheesecake!).
choclette
Thanks Helen and thanks to for joining in with #WeShouldCocoa.
Helen
My pleasure Choclette! Thanks for organising 🙂
Lucy - BakingQueen74 (@Bakingqueen74)
I love the sound of this tart and it sounds so easy to make – must try for my next dinner with friends!
Helen
Thanks Lucy. It really is a doddle! Don’t let on to your friends though – it tastes much more impressive than the few minutes effort it requires 🙂
Nayna Kanabar (@SIMPLYF00D)
What a lovely and easy dessert. I would love to serve it with raspberries.
Helen
Thanks Nayna. The raspberries go really well. I think something with a little tartness complements the sweet richness of the chocolate perfectly.
fabfood4all
What an ingenious idea, I’ve never seen this filling before, thanks for sharing:-) Thanks also for linking to my cheesecakes;-)
Helen
Thanks Camilla! It’s so easy and it tastes divine 🙂 Your cheesecakes look yum!