Description
This Vegan Raspberry Chocolate Tart features a crisp Oreo-style cookie crust layered with a rich and creamy vegan dark chocolate ganache, topped with fresh, juicy raspberries. Perfectly dairy-free and indulgent, this tart is a delightful dessert that combines a buttery crust with luscious chocolate and refreshing fruit to satisfy any sweet tooth.
Ingredients
Scale
Crust
- 16 (160g) original Oreos or Oreo-style cookies
- 50 g vegan block butter
- ½ teaspoon sea salt
Chocolate Ganache Filling
- 300 g chilled canned full-fat coconut milk
- 175 g vegan dark chocolate
Garnish
- 400 g fresh raspberries (divided into 200g for filling and 200g for garnish)
Instructions
- Make the crust: Add the cookies and sea salt to a food processor and blitz for about 30 seconds until finely and evenly ground. Add the vegan butter and blend again until the mixture is evenly combined and sticks together between your fingers. Line a 9″ tart tin with removable base with parchment paper. Press the cookie mixture into the base firmly and smooth it out with a flat-bottomed glass or ¼ cup measure. Place in the freezer while preparing the filling.
- Prepare the chocolate ganache filling: Finely chop the vegan dark chocolate and set aside in a heat-resistant bowl. Pour the chilled full-fat coconut milk into a saucepan and gently heat it over medium heat until it reaches a gentle simmer, being careful not to boil. Pour the warm coconut milk over the chopped chocolate and let it sit for 5 minutes. Whisk gently until the mixture is smooth and glossy.
- Assemble the tart: Remove the crust from the freezer and evenly arrange 200g of fresh raspberries on top. Pour the chocolate ganache over the raspberries and crust, then gently tap the tart tin on the work surface to remove any air bubbles. Place the tart in the refrigerator to set for 3-4 hours.
- Garnish and serve: Once set, carefully remove the tart from the tin and arrange the remaining 200g of fresh raspberries on top for an attractive garnish.
- Storage instructions: Store the tart in an airtight container in the refrigerator and consume within 3 days. Avoid freezing as fresh raspberries will become mushy upon defrosting.
Notes
- Use chilled full-fat canned coconut milk for best ganache texture.
- Make sure not to boil the coconut milk to avoid separation.
- The tart crust can be pressed firmly for a compact base that holds the filling well.
- Because fresh raspberries are used, avoid freezing to maintain texture and freshness.
