Vegan Chocolate Ganache Tart

DessertsMust tryVegan
  • Post Author
    By Ruth Georgiev
  • Post Date
    Mon Jan 11 2021

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Preparation Time

15 min.

Preparation Time

Preparation Time

20 min.

Cooking Time


How to do it?Professional Chef Female

Vegan Chocolate Ganache Tart

It is made with healthier gluten-free and vegan ingredients and tastes ultra-decadent and delicious. The easiest gluten-free & vegan chocolate tart, this dairy-free dessert will impress everyone!

The vegan chocolate ganache crust has no gluten and there is no egg or dairy in the chocolate filling. Finish with a crown of pistachios and fresh fig for an elegant vegan dessert. Pistachios give the crust a nice subtle flavor and look beautiful. Don’t have pistachios? You could use another nut if you like – pecans and hazelnuts work really well. And if you have never made pastry, this vegan tart is one of the best ways to start your pie adventures. There’s no rolling required for the crust, just press, and bake.

A tart pan with a removable bottom is really key for tarts made with crumb or shortbread style crusts. Being able to remove the sides makes it so much easier to slice the tart, and then remove each piece from the base.


  • Vegan-friendly
  • Gluten-free
  • Refined sugar-free
  • Easy to make
  • Rich and decadent chocolate filling
  • Made with fresh fig and berries

The chocolate ganache filling is a blend of dark chocolate chips and coconut milk, the crust is made with all purpose gluten-free flour and almond meal, and only 3 tbsp of unrefined brown coconut sugar. Almond meal is typically made from raw (unpeeled) almonds, almond flour is made from blanched (peeled) almonds. Compared to almond meal, almond flour has a finer texture and lighter color. Almond meal is made from ground almonds, though typically has a more coarse texture and contains the skins.

I like to add in a touch of vanilla and salt to my chocolate filling.  But feel free to have fun with it and add in whatever you’d like!  Some others include a pinch of cinnamon, the zest of an orange, or whatever else you like in your chocolate.

What chocolate I use?

Any vegan chocolate will do here, but it’s important that you choose one that you like the taste of. There isn’t any added sugar to the chocolate ganache so if you choose dark chocolate that is quite bitter and not very sweet, then that’s how your ganache filling will taste. So, make sure you like the taste of the vegan chocolate or chocolate chips that you use. Because I like the tart not too sweet then I use bittersweet 70% dark chocolate chips. 

My favorite pairings with chocolate are berries and nuts, you just can’t go wrong. I also think a bit of orange zest stirred into this would be incredible


How to make the crust:

  • Add 290 grams all-purpose gluten-free flour into a bowl, 160 grams of almond meal, 3 tbsp of coconut sugar, 1/2 tsp of salt and1/4 tsp of vanilla then whisk to combine.
  • Add cold pieces of vegan butter, I am using 200 grams of butter. Knead with your hands until the mixture sticks together. Don’t t forget you have to spray first the tart pan with olive oil or lined with parchment paper just to make sure nothing sticks to it.
  • Spread the crust mixture into a tart pan (30 cm round pan), press the mixture to the tart pan using your fingers, and make sure it is the same thickness in all places.
  • Place a piece of parchment paper on the top of the prepared crust and fill in pie weights or rice or chickpeas.The job of the pie weights is to keep the crust from slumping or puffing during the baking. Bake 12-15 minutes at 180 degrees Celsius.

How to make the chocolate filling :

  • Heat 3, 5 cups of full fat coconut milkuntil simmering.
  • Pouring into a bowl, add 4,5 cups of dark chocolate chips, wait 30 seconds then slowly stir together until the chocolate is completely melted and smooth.
  • Add 1/4 tsp of salt and vanilla until well combined.
  • Remove the pie weights, and bake the crust another 5-10 minutesor until golden brown, dry and firm. Then, remove from the oven and allow to cool for about 10 minutes.
  • Pouring the chocolate filling into the crust and smooth the top with a spoon or spatula until it is even.
  • Put in the fridge for at least 4 hours or overnight to completely set. Then, remove from the tart pan and add some garnishes on the top with fig, berries or pistachio.

Try also other vegan dessert recipes here!

Products i use or have tried

IngredientsRecipe Ingredients

The Crust

All purpose gluten-free flour


Almond meal


Coconut sugar




Vanilla bean


Vegan butter (cold)


The Chocolate Filling

Full fat coconut milk

3 1/2cups

Dark chocolate chips

4 1/2cups



Vanilla bean

Cozy Warm Drink
Learn How To Make Drinks
3 Warm Cozy Drink Ideas

These three cozy drinks: Gingerbread Hot Cocoa, Italian Hot Chocolate, Hazelnut Coffee Drink are so warming, comforting and tasty.

TipsRecipe tips

May use good quality dark vegan chocolate.
Note: *Store leftovers in the refrigerator for up to 7 days or freeze for up to 3 months. Let thaw overnight in the refrigerator.

Vegan Chocolate Ganache Tart

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