cooking Time
0:45
serves
8
preparation Time
0:45

Chocolate Tart with Coconut Cream

I love recipes that can be broken into different sections that can be used to build new creations. I've divided my Chocolate Tart with Coconut Cream recipe into three simple sections: the tart case, the ganache, and the coconut cream. The ganache is particularly versatile, and is delicious when melted onto cakes or used as a thick, rich icing. So, go and eat your healthy vegan dinner, buffer an episode of Law and Order, and get ready for your new favourite dessert.

Ingredients for the tart case

  • 1 cup plain flour
  • 1/4 cup oats
  • 1/4 cup desiccated coconut
  • 1/4 cup cocoa
  • 2 tbs maple syrup
  • 2 tbs melted coconut oil
  • 1 tbs water

Ingredients for the chocolate ganache

  • 250g soy milk
  • 2 Earl Grey teabags
  • 450g vegan chocolate

Ingredients for the coconut cream

  • 450g coconut cream
  • Desiccated coconut and chocolate chips, to decorate

Instructions for the tart case

  • Preheat oven to approximately 180 degrees Celsius, and set aside a large pie tin
  • In a food processor, blitz flour, oats, coconut and cocoa until crumbly
  • Add maple syrup, oil and water (adding more if necessary) and blitz again until mixture comes together
  • Roll out onto baking paper and knead for 2 minutes
  • Press mixture into pie tin and puncture all over with a fork
  • Bake for approximately 20 minutes
  • Set aside to cool

Instructions for the ganache

  • Heat milk and tea bags in a saucepan over a low heat until bubbles start to form (do not boil)
  • Remove form heat and set aside for 20 minutes to let teabag flavour infuse
  • Remove tea bags and place again on the heat, slowly adding chocolate until it has completely melted and is well combined
  • Pour into tart case and place in the fridge to set for 1 hour

Instructions for the coconut cream

  • Whip cream with a handheld or stand mixer, until thick and fluffy (only use the thick part of the cream, not the water at the bottom of the tin)
  • Remove tart from fridge, spoon on coconut cream and top with dessicated coconut and chocolate chips
  • Store in the fridge until ready to serve!

Did you try these already?