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!
Servings: 10 serves
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 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
- 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.
- 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
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