Vegan black forest tart with a buttery chocolate shortcrust pastry, two-ingredient chocolate ganache, whipped cream and loads of cherries! This is a simpler take on the classic black forest cake, just like my black forest dessert cups, and black forest trifle! It can also be made gluten-free and refined sugar free.

Vegan Black Forest tart with a chocolate base, ganache filling, coconut cream topping and lots of cherries on top.

Ingredients you’ll need

Flatlay of ingredients for the vegan black forest tart.

The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.

Notes about the ingredients

Vegan-friendly chocolate. I used 50% dark chocolate and 50% dairy-free milk chocolate which were both semi-sweetened.

Canned coconut cream. Make sure you only use the thick part otherwise the ganache will not set and it will not whip up for the topping.

How to pit cherries

I wanted this tart to be PACKED with cherries so we need to remove the seeds of cherries which go inside the tart. There are two ways to do this:

  1. Remove the stem and firmly poke a straw (I have a reusable metal straw) through the middle of the cherry.
  2. Cut the cherry in half and remove the seed using your fingers.

Both methods can be messy! But once you do a few, it’s easy and quick :).

Two image collage showing two ways of how to remove the seeds of cherries.

How to make a vegan chocolate shortcrust base

I love simple recipes so just add all the pastry ingredients to a food processor or bowl and mix until it forms a doughy mixture like below.

To shape your tart crust, you can either:

  1. Roll out your pastry on a floured surface and transfer it to your tart tin. Press the pastry against the bottom and sides and if there are any gaps, fill them with remaining pastry. This method ensures your pastry is even in thickness throughout the whole tart.
  2. Directly add the mixture to the tart tin and press it against the bottom and sides until everything is relatively flat and even.

The tart crust doesn’t need to be blind-baked. Just pop it in the oven as is!

Two image collage showing chocolate base in food processor and base pressed into a tart tin.

Making the easy chocolate ganache for the vegan black forest tart

More simple steps! Simply add the chocolate and coconut cream in a small saucepan over low heat. Melt and mix the ganache until it’s smoooooth and shiny.

If your ganache is still lumpy or has pockets of oil, continue stirring the mixture. Alternatively, if you have a strong hand blender, blend the ganache until it’s heavenly smooth.

Close up of small saucepan with melted chocolate ganache. A hand is stirring a spoon in the ganache showing its thick consistency.

Assembling the black forest tart

Now that we have the baked tart crust, we can assemble our beautiful tart!

You can skip all the extra cherries and just pour the ganache into the tart shell then set it.

However, I wanted LOTS of cherries in this tart sooo I added halved cherries to the bottom of the baked tart crust, poured the ganache over it then pressed some cherries into the ganache before it set! That way, every serving of tart will 100% get some cherries!

The amount of ganache in the recipe is perfect for a 20cm tart tin if you add cherries to that layer.

Two image collage placing halved cherries on a baked tart crust and luxurious chocolate ganache poured into crust.

Now, all we need to do is allow the ganache to set in the fridge.

Before serving, whip up your coconut cream! Gimme Some Oven provides a great guide on whipping coconut cream.

Vegan black forest tart on plate with two slices removed showing creamy texture of the ganache filling.

If you’re serving this on a hot day (like Summery cherry season in Australia), by the time you whip up your cream, it may soften again. Simply store the cream in the fridge until you need it (but I’d recommend that you only do this for a few hours).

Depending on your whipped cream, you MAY be able to top the tart with the cream and fresh cherries then chill it until you serve it (it worked for me).

One slice of the black forest tart showing creamy and thick ganache filling and soft coconut cream on top.

More vegan chocolate desserts

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Vegan Blackforest tart with a chocolate base, ganache filling, coconut cream topping and lots of cherries on top. Tart is on plate surrounded by more fresh cherries and serving plates
5 from 5 reviews

Vegan Black Forest Tart

Yield: 10 serves
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Author: Anthea
Vegan black forest tart which is quick and easy to make with only 7 ingredients. It's decadent and will impress all your family and friends!
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Ingredients

Chocolate shortcrust pastry

Chocolate ganache

Extras

Instructions 

To make the base:

  • Preheat the oven to 180°C (350°F or gas mark 4). Line the bottom of an 20 cm (8 inch) loose-bottom tart tin.
  • Add all the base ingredients to a medium size bowl or food processor. If the mixture is too crumbly, add some extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.
  • On a floured surface, roll out the pastry into a thin 25 cm (10 inch) circle. Transfer the pastry to the tart tin and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry.
  • Bake the crust for 15 to 20 minutes, or until the pastry is dry to the touch (note 2). Allow the pastry to cool in the tart tin.

To make the ganache:

  • Add the chocolate and coconut cream to a small or medium saucepan over medium heat. Stir and mix until the majority of the chocolate has melted. Remove the saucepan from the heat and set aside until all of the chocolate has melted.

To assemble the tart

  • Arrange a handful of pitted cherries on the base of the pastry. Pour over all the melted chocolate ganache. Press some of the remaining pitted cherries in the surface of the tart. Allow the tart to set in the fridge for at least 4 hours or until set.
  • Scoop out only the thick part of the coconut cream and place it in a bowl or stand mixer. Whisk on high for 5 minutes or until the cream is light and fluffy.
  • Top the tart with the whipped coconut cream and remaining whole cherries.
  • Serve immediately or store the tart in the fridge until needed. The tart can be kept in an airtight container in the fridge for up to 3 days.

Notes

  1. For a gluten free chocolate shortcrust, use 3/4 cup (75g) almond flour / blanched almond meal and 1/2 cup (80g) gluten free all-purpose flour. Or use a high quality 1:1 gluten free flour such as Bob Red Mills.
  2. If your pastry has puffed up after baking, gently press it back down with the back of a spoon. Alternatively, feel free to blind bake the crust.
Nutrition Information
Serving: 1 serve with coconut cream topping, Calories: 454kcal, Carbohydrates: 39g, Protein: 6g, Fat: 35g, Sodium: 76mg, Potassium: 271mg, Fiber: 6g, Sugar: 17g, Vitamin A: 439IU, Vitamin C: 3mg, Calcium: 19mg, Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

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