I love chocolate. However, I’ve never made a (vegan) chocolate tarte before. I was so impressed with my first chocolate tarte. It has a hazelnut crust and it is filled with a dark chocolate and coconut milk mixture. To add another, different taste the tarte is decorated with chopped almonds. Can I emphasise once again that this tart is VEGAN. If it is possible to make a vegan chocolate tarte, they’re really are no limits, right?
If you’re a fan of dark chocolate just like me, I’m sure you will love this tarte.
Equipment
Loose bottom pie dish (greased)
Baking beans
Ingredients
90 g ground hazelnuts
110 g flour
5 g cocoa powder
100 g margarine
50 g sugar
175 g dark chocolate
150 g coconut milk (refrigerated, full fat)
2 tbsp liquid sweetener (I used agave syrup)
25 g almonds, chopped
5 g ground hazelnuts
Instructions
- Mix together hazelnuts, flour, margarine and cocoa powder. Once crumbles have formed, add sugar and mix well. Knead the dough with your hands shortly and form a lump. Wrap this in cling film and place it in the fridge for 30 minutes or longer.
- Meanwhile grease the loose bottom pie dish with margarine.
Preheat the oven to 180°C.
- Place the dough in the middle of the pie dish and spread it towards and up the edges using your hands. Make sure the dough is equally thick everywhere.
- Place a round of parchment paper on top of the dough and fill it with baking beans.
- Bake the pie like this for 15 minutes. Then remove the parchment paper and baking beans and bake for another 5 minutes. Remove it from the oven and set it aside to cool down.
- Chop the chocolate roughly and place it in a bowl.
- Remove the lid from your refrigerated coconut milk. Scoop out the non-watery part of the coconut milk – you will need 150g – into a pot and bring this to a boil. As soon as the milk has boiled, pour it over the chopped chocolate and wait for one minute.
- Now you can stir the mixture. The chocolate should have melted my now. Add the liquid sweetener and stir again.
- Immediately pour this into your pie dish. Decorate it with chopped almonds and a little bit of ground hazelnuts. Let it sit for at least one hour in a cool place.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
pieces
|
- 90 g ground hazelnuts
- 110 g flour
- 5 g cocao powder
- 100 g margarine (vegan)
- 50 g sugar
- 175 g dark chocolate (vegan)
- 150 g coconut milk
- 2 tbsp liquid sweetener
- 5 g ground hazelnuts
- 25 g chopped almonds
Ingredients
Hazelnut Crust
Filling
decoration
|
|
- Mix together hazelnuts, flour, margarine and cocoa powder. Once crumbles have formed, add sugar and mix well. Knead the dough with your hands shortly and form a lump.
- Wrap this in cling film and place it in the fridge for 30 minutes or longer.
- Meanwhile grease the loose bottom pie dish with margarine.
- Preheat the oven to 180°C.
- Place the dough in the middle of the pie dish and spread it towards and up the edges using your hands. Make sure the dough is equally thick everywhere.
- Place a round of parchment paper on top of the dough and fill it with baking beans. Bake the pie like this for 15 minutes. Then remove the parchment paper and baking beans and bake for another 5 minutes. Remove it from the oven and set it aside to cool down.
- Chop the chocolate roughly and place it in a bowl.
- Remove the lid from your refrigerated coconut milk. Scoop out the non-watery part of the coconut milk – you will need 150g – into a pot and bring this to a boil. As soon as the milk has boiled, pour it over the chopped chocolate and wait for one minute.
- Now you can stir the mixture. The chocolate should have melted my now. Add the liquid sweetener and stir again.
- Immediately pour this into your pie dish. Decorate it with chopped almonds and a little bit of ground hazelnuts. Let it sit for at least one hour in a cool place.
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