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Vegan Forest Fruits Chocolate Tart

Irresistible Vegan Forest Fruits Chocolate Tart Recipe to Savor

This Vegan Forest Fruits Chocolate Tart features a rich chocolate crust, cherry raspberry jelly, and velvety ganache, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 20 minutes
Total Time 1 hour 2 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Almond flour Can be substituted with oat flour for nut-free variations.
  • 1/3 cup Cacao powder Unsweetened cocoa powder can be used as an alternative.
  • 1/3 cup Coconut oil Melted vegan butter may replace coconut oil.
  • 1/4 cup Pure maple syrup Agave syrup can be used as a substitute.
  • 1/4 teaspoon Sea salt Regular salt can be used if sea salt is unavailable.
For the Jelly Layer
  • 2 cups Cherries and raspberries Fresh or frozen can be used.
  • 1 tablespoon Agar-agar Can be replaced with pectin if the formula allows.
  • 1 teaspoon Vanilla extract Vanilla bean paste may serve as a replacement.
For the Ganache
  • 1 cup Coconut milk Use chilled full-fat for best results.
  • 8 ounces Dark chocolate Ensure it's dairy-free for vegan compliance.
For Garnishing
  • 1 cup Forest fruits Use fresh cherries, blackberries, or freeze-dried raspberries for added texture.

Equipment

  • Oven
  • Food processor
  • Saucepan
  • Tart Tin
  • Heat-resistant bowl

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and grease a 9.5" tart tin. In a food processor, blend almond flour, cacao powder, melted coconut oil, pure maple syrup, and sea salt until a dough forms. Press this dough evenly into the tart tin and pierce the crust with a fork. Bake for 12 minutes and let it cool completely.
  2. In a saucepan, simmer cherries and raspberries with pure maple syrup over medium heat for about 30 minutes until reduced by half. Blend in agar-agar and vanilla extract until smooth. Return to heat to activate agar-agar and pour into the cooled tart crust. Cool for 15-20 minutes, then refrigerate until set.
  3. Warm chilled coconut milk in a saucepan until just simmering. Pour over chopped dark chocolate and let sit for a minute. Stir in vanilla extract and maple syrup until smooth. Pour ganache over chilled jelly layer in tart and refrigerate for a minimum of four hours or overnight until set.
  4. Once set, carefully remove tart from the tin, slice into wedges, and garnish with fresh berries. Enjoy!

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 180mgFiber: 4gSugar: 12gVitamin C: 5mgCalcium: 4mgIron: 10mg

Notes

For best results and texture, follow the measurement guidelines and suggestions provided for each step.

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