Who said being vegan meant you had to sacrifice flavor or grandeur?
This dark chocolate vegan tart with coconut whip is proof that you can have your cake and eat it too – without any animal products or expert know-how.
Whether you’re an experienced vegan baker, a mom who is looking for healthier options, or simply trying to try something brand new, this recipe is a must-try for anyone looking to indulge in an upscale sweet treat.
Out of My Element
I am not a self-confident baker. In fact, while I was prepping, baking, and dashing from one end of the kitchen to the other, I had seriously sweaty pits and an irritated constitution. Mainly because I had not conquered this level of fine confection before.
I was looking for an “easy” recipe, so I pulled out my trusty plant-based cookbook I use sporadically for ideas and searched for that description. A photograph of a dark chocolate pie piqued my interest. The recipe mentioned that it was uncomplicated, but I can assure you it was for more experienced bakers than myself.
Ultimately, I am so proud of the end result. I had to come up with some impromptu modifications (who bakes but doesn’t own a rolling pin?), and my patience could’ve been improved, but as I went along, my confidence was bolstered with each step.
Did you know that every time you accomplish something you thought you couldn’t do, you re-wire your brain? I used to tell myself I wasn’t a runner, author, or baker… but each time I prove otherwise, I can look at the “before” and “after” me – and smile.
Doing things outside of your comfort zone will push and stretch you to become a better version of yourself. Like I tell my 11-year-old, “You can do hard things,” and when you do, you take the next step to incredible heights.
Reconstructing the Recipe
After all of the hard work was finished, I went back and reconstructed the recipe so that any level of baker could handle it (or the modifications I recommend). All I suggest is to keep an open mind, put on some dancing music, and dig deep for grit while you wait for things to chill, bake, cool and set.
I came to understand, after looking back, that part of the fun is the process! Not everything will go perfectly, so you have to roll with the punches. Such is life.
Time to Bake!
First things first – let’s talk about the tart dough.
This tart’s crust is made from simple ingredients – all-purpose flour, salt, coconut flour, and water. I forgot (oops!) to add the refined sugar, and the crust still came out perfect! We didn’t even have a rolling pin (check out our video!)
The secret to getting the crust just right is to push the dough firmly into the pie pan, double-up tinfoil on top with another pan pushed inside, and turn the pan 180° midway through baking. Once you’ve pressed the crust into the pan, let it chill in the fridge for 30 minutes before baking while you prepare the filling.
Of course, if you want to skip this time-consuming and somewhat frustrating event, you can always buy one already made!
Now, for the filling.
This silky smooth, dark chocolate ganache (emulsion of chocolate and hot water) is made from high-quality bittersweet chocolate. I used Ghirardelli. If you want to keep the dessert strictly vegan, make sure you find vegan chocolate. This may mean going to specialty grocery stores in search of the right ingredient.
Make sure you chop your chocolate into fine pieces. Simply add sugar, salt, and boiling water, wait 30 seconds for the water to penetrate the ingredients, then whisk until completely smooth. After you pour the luscious mixture into the chilled crust, you’re going to need 2-12 hours (!) for the composition to set and fully harden.
Coconut heaven – swap out dairy cream for a healthier topping.
You’ve got plenty of time when the pie is setting to whip up a batch of coconut piping to serve on top. If you make it beforehand, you can refrigerate for up to 24 hours. In fact, this is preferable as the whip will be more dense in a cooler atmosphere.
To make coconut whip, simply chill two cans of full-fat coconut milk and then scoop out the solid cream that has risen to the top. Whip the cream, sugar and vanilla extract with a hand mixer until it’s fluffy and light.
Once the tart has finally set (again, this could take up to 12 hours) pipe around the edges with generous dollops of the delectable topping. You can also decorate quite festively for holiday parties by adding fresh berries, espresso powder, or shaved dark chocolate.
Dark Chocolate Vegan Tart with Coconut Whip
Equipment
- Rolling Pin
- pie weights
- 9-inch tart pan
- parchment paper
Ingredients
Vegan Tart Dough
- 1 3/4 cups all purpose flour
- 3 tbsp sugar
- 1/4 tsp salt
- 1/2 cup coconut oil melted & cooled slightly
- 3 tbsp water
Filling
- 10 1/2 oz bittersweet chocolate chopped fine
- 1/4 cup sugar
- 1/4 tsp salt
- 3/4 cup boiling water
Coconut Whipped Cream
- 2 (14 oz) cans coconut milk chilled, skimmed off top
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
Instructions
Vegan Tart Dough
- Whisk flour, sugar, and salt together in a bowl. Add melted oil and water and stir with rubber spatula until dough forms. Roll out a few times, adding a small amount of water if breakage occurs. Place gently into tart pan – pressing into sides until all air is removed. Roll pin over top to remove any excess dough. Prick dough all over with a fork, then wrap pan loosely in plastic wrap and refrigerate for 30 min.
- Adjust over rack to middle position at 350°. Line chilled tart shell with doubled aluminum foil and fill with pie weights or push another pie pan into the center to push out air and compact dough while cooking. Bake for 30-35 minutes rotating halfway through baking.
- Remove foil and weights and continue to bake until light golden brown and firm, about 20 minutes, rotating halfway. Set aside to cool completely.
Bittersweet Chocolate Filling
- Place chocolate, sugar, and salt into a bowl. Pour boiling water over chocolate mixture and let sit for 30 seconds, then whisk until mixture is completely smooth. Transfer filling into cooled tart shell, popping any large bubbles that form with a toothpick, and let tart sit at room temperature until chocolate is set, at least 2 and up to 24 hours. Do not refrigerate.
Coconut Whipped Cream
- Refridgerate unopened cans of coconut milk for at least 24 hours to ensure that 2 distinct layers form. Skim top layer of cream from each can and measure out 2 cups of cream. Use a hand or stand mixer – whip coconut cream, sugar, and vanilla on low speed until well combined, 30 seconds. Increase to high speed for about 2 minutes until mixture thickens and soft peaks form. Refrigerate for up to 24 hours.
Enjoy the Fruit of Your Labor!
Serve with a cup of coffee post-dinner and savor the rich, decadent flavors of this vegan-friendly dessert. The result is extravagant, making this tart tempting for anyone with a sweet tooth looking to upgrade their baking proficiency!
Whether you’re a pro-baker, out of your element, or somewhere in between, you should give this recipe a whirl! You and your table guests will be so grateful you did!
Go ahead, take a bite, and delight in the elegance of this delicious dessert.
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