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    Home » All Desserts » Pies and Tarts

    Published: Dec 6, 2020 · Modified: Jan 21, 2022 by Anthea

    Vegan Black Forest Tart

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    5 from 5 votes

    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!

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

    This tart includes:

    • An easy chocolate shortcrust pastry
    • Two-ingredient chocolate ganache
    • Lots of cherries
    • Optional whipped coconut cream!

    The tart is automatically vegan but can also be made refined sugar free (if you use coconut sugar and refined sugar free chocolate) and gluten free (see the notes in the recipe card below)

    7 simple ingredients for this vegan black forest tart

    To make the tart, you will need:

    • Plain / all-purpose flour
    • Cocoa powder
    • Vegan butter / margarine. Vegan block butter isn't readily accessible where I live so margarine will do.
    • Vegan-friendly chocolate. I used 50% dark chocolate and 50% mylk chocolate which were both semi sweetened.
    • Fresh cherries
    • 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.

    As always, the full amounts of ingredients and instructions are at the bottom of this post in the grey recipe card!

    Flatlay of ingredients for the vegan black forest tart.

    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.

    Need more chocolate?! Check out my other vegan desserts!

    • Vegan Black Forest Trifle
    • Vegan Cherry Ripe Cups
    • Vegan Zebra Bundt Cake (Vegan Marble Cake)
    • Vegan Chocolate Mousse Tart

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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
    Print Recipe
    5 from 5 votes

    Vegan Black Forest Tart

    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!
    Prep Time20 mins
    Cook Time10 mins
    Chilling Time4 hrs
    Total Time4 hrs 30 mins
    Cuisine: Vegan
    Servings: 10 serves
    Author: Anthea

    Ingredients

    Chocolate shortcrust pastry

    • 1 ¼ cups (155g) all-purpose plain flour, (note 1 for gluten free)
    • ½ cup (110g) vegan butter or margarine
    • ¼ cup (25g) cocoa powder
    • 3 tablespoons (35g) granulated sugar, or coconut sugar
    • Dash of cold water

    Chocolate ganache

    • 1 ¾ cups (300 g) roughly chopped vegan chocolate , semi sweetened and finely chopped
    • ¾ cup (180g) thick scoopable canned coconut cream
    • Additional sweetener, to taste if desired
    • Pinch of any good quality salt

    Extras

    • 2 cups (300g) fresh cherries, 1 cup pitted, 1 cup whole
    • 1 cup (240g) thick scoopable canned coconut cream

    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 ¾ cup (75g) almond flour / blanched almond meal and ½ 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

    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!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Vegan Black Forest Tart
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    1. Emma says

      December 23, 2022 at 9:24 pm

      This looks delicious! Has anyone made it ahead? Or parts of it? I would love to hear how it went if you have made it ahead of time. Thanks!

      Reply
      • Anthea says

        December 24, 2022 at 11:16 am

        Thanks Emma! The tart kept quite well in the fridge for a few days so it can definitely be made ahead of time. The ganache acts like a 'seal' for the cherries in the tart and keeps them fresh. However, for the cream and cherries on top, I recommend preparing them on the day. I hope that helps!

        Reply
    2. Jess says

      January 03, 2021 at 11:19 am

      5 stars
      I absolutely loved this recipe!!! It was so timely to have for Xmas day & was seriously simple to make!
      The crust was crunchy & worked so well with the choc ganache. The fresh cherries made it taste like a summer/festive cake - I added even more within the choc ganache. The coconut cream on top was light & refreshing & a good balance with the chocolate. I was thinking next time it could even work with a layer of the raspberry jam (from some of Anthea’s other cake recipes) on top of the crust. Thank you, I’ll definitely be making this one again!

      Reply
      • Anthea says

        January 13, 2021 at 9:41 pm

        Aw thanks so much for your positive feedback Jess! So glad you enjoyed all components of the tart. And I love the idea of putting some jam on the base. Thanks again! xo

        Reply
    3. Jennifer says

      December 11, 2020 at 8:34 am

      I was contemplating having black forest cake as an additional dessert to traditional pudding. This looks perfect.

      Reply
      • Anthea says

        December 11, 2020 at 11:16 am

        Aw thanks Jennifer! Good idea - this is a lot easier than traditional black forest 🙂

        Reply
    4. Maureen B. says

      December 10, 2020 at 2:49 pm

      Can you substitute fresh red raspberries for the cherries?

      Reply
      • Anthea says

        December 10, 2020 at 8:09 pm

        Yes! Use the fresh berries whole in the tart 🙂

        Reply
    5. Katerina says

      February 29, 2020 at 10:13 pm

      5 stars
      This tart looks absolutely stunning - what a fabulous idea. Thanks so much for sharing!

      Reply
      • Anthea says

        March 04, 2020 at 9:18 am

        Aw thanks Katerina! Thanks for popping by xo

        Reply

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