Chocolate Raspberry Tart [Vegan - Glutenfree]
Aggiornato il: feb 12
I decided to dedicate this chocolatey tart to February 14th, but it is certain that nothing prevents you from making it all year round. The meltiness of the dark chocolate filling will not make you regret any store bought tart, but rather you will be so proud you made this, that I am sure you will do it again.
The strengh of my dark chocolate and raspberry tart is that it looks like an elaborate dessert, but is actually very easy to make. Bringing this tart as a gift to a dinner will make you look great.
If we then add the fact that it is gluten-free, low in sugar, packed with the beneficial properties of dark chocolate (there is always a good excuse to eat chocolate - lol), I might say this is going to become one of your workhorse!
This tart can be prepared in advance and should be kept in the refrigerator: the chocolate filling cream will stay compact but soft when cut.
what do we need to make the vegan chocolate tart?
Oat flour: if you buy the gluten-free certified, you will get a dessert suitable even for celiac people. I love oat flour as it gives a nice hearty texture. You can buy pre-ground oat flour or, just like me, simply blitz some quick-cooking oats in your food processor until fine and fluffy;
Coconut oil: thanks to its neutral flavor it is perfect to use as a "fat" part in the crust. Buy organic and high quality oil, better if coming from sustainable crops;
Maple Syrup: I love it, I'd put it anywhere. In this recipe, it works particularly well as a softening and binding component for the crust;
Full fat coconut milk (at least 60%): replaces the traditional fresh cream for the chocolate ganache, but in a vegan version. It is essential for obtaining a compact yet creamy filling. Like coconut oil, I recommend an organic and high quality product;
Dark chocolate: I use 70%, but nothing prevents you from trying different degrees of dark chocolate, it depends on your personal taste;
Agar Agar: is a natural gelling agent, it is used to thicken the chocolate and raspberry layers.
how to make vegan chocolate ganache
Ganache is a typical traditional pastry preparation consisting of just two ingredients: cream and chocolate. In our case, we will replace the cream with coconut milk. If you use only the solid part of coconut milk (that is, the hard layer that remains at the top of the can) you will get a much more compact ganache, perfect to be used with the pac à poche to fill or decorate cupcakes. In case the liquid part of coconut milk is also used, the ganache will be more fluid.
the extra tip
These quantities are good for a round mold of 7 inch (18 cm) diameter. It is perfectly fine to use a different size mold, as long as it allows to get a 0.8 inch (2 cm) chocolate layer;
The coconut milk must be full fat: at least 60% of coconut extract.
For the crust
2 cups (200 g) oat flakes, finely grounded into flour;
¼ cup (30 g) cocoa powder;
1/3 cup (80 g) coconut oil (or neutral sunflowerseed);
¼ cup (80 g) maple syrup;
1 tsp salt.
For the chocolate filling
10.5 oz (300 g) full fat coconut milk;
10.5 oz (300 g) dark chocolate;
4 tbsp maple syrup;
½ tsp agar agar.
For the raspberry filling
2 oz (60 g) raspberry jam;
½ tsp agar agar.
To garnish: fresh raspberry and chopped hazelnut.
Make the crust: ground the oats in your food processor until fine and fluffy. Mix it with the cocoa powder, melted coconut oil, maple syrup and salt. You'll get a crumbly batter, but easily malleable;
Cook the crust: pre-heat the oven to 350°F (180°C) and line a round mold with parchment paper, or just grease it. Shape the crust directly into the pan, using your fingers. Press it with the help of the bottom of a glass or a small ladle, and create edges all around about 1.1 inch (3 cm) high. Cook for 15 min;
Make the raspberry layer: heat the jam on the stove with the agar agar. As soon as it start boiling and the agar agar is completely melted, turn off the heat. Pour the raspberry jam layer on the bottom of the crust, leveling it with a spatula. Let it cool down completely, better if kept in the fridge for an hour, so the raspberry layer will firm up;
Chop the chocolate into a heat resistant bowl;
Make the chocolate filling: heat the coconut oil in a saucepan on the stove, weighting the solid part first, and the rest of liquid until you get 300 g of it. Stir in the maple syrup and the agar agar. Let it boil for a minute, then turn off the heat, and pour the mixture over the chopped chocolate. Mix it well until all the chocolate is completely melted and the mixture is silk and smooth.
Assemble the tart: pour the chocolate ganache over the raspberry layer. Let it cool and then keep it in the fridge for at least a couple of hours before cutting it;
Guarnish with fresh raspberry and a handful of chopped hazelnut.
This tart keeps well in the fridge for up to 4 days.
If you liked this Vegan chocolate and raspberry Tart and made them at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)
Love & Enjoy.
Cristiana & the Cabbages