Gluten-Free Vegan Chocolate Tart - Rhian's Recipes (2024)

This Gluten-Free Vegan Chocolate Tart has acrispy, buttery and flakycrust and arich, indulgent and luxuriously creamychocolate filling. It doesn't contain avocados or tofu and doesn't require a blender or food processor. It'ssuper easy to make as there's no need to chill the pastry beforehand and the pastry crust can be pressed in with your fingers, so there's no need for a rolling pin or floured surface. It's also refined sugar free!

How to make the crust

Scroll down to the bottom ofthis post for the fullrecipe.

• Combine all ingredients for the pastry dough in aglass mixing bowl.

Tip: Add the water a few tablespoons at a time so that you don’t add too much!

• Place the pastry dough into a greasedpie dish.

• Use your fingers to carefully press it across the bottom and up the sides of the dish.

• Use a fork to pierce holes in the surface of the pastry crust (this ensures the crust doesn't puff up when you bake it) - don't forget the sides too. You can alternatively use baking beans.

• Bake in the oven for30 minutesuntil golden brown.

How to make the filling

• Place all the ingredients in a pan.

• Mix very well (before heating) - using a whisk will make this easier.

Tip: Make sure the cornflour (cornstarch) has dissolved completely before heating,as if not properly mixed through you may end up with lumps of cornflour.

• Cook on a low heat for around 10 minutes, stirring constantly, until a thick custard has formed.

• Taste and adjust flavours accordingly (more cocoa powder for chocolate flavour, more maple syrup for sweetness etc).

• Once the tart crust has cooled a little, carefully pour the filling into the crust.

• Leave to cool completely before cutting, ideally keeping the tart in the fridge for a couple of hours, to allow the filling to set properly.

How to decorate

• Decorate as desired - I used chopped pistachios and freeze-dried raspberries.

Substitutions you can make

• I like to use cashew milk as it has a creamy texture and a naturally sweet flavour, but you could also use almond milk,oat milkorrice milk. It will work with other types of plant-based milk such as soy milk or coconut milk, but they have a less neutral flavour.
• You can use any type of liquid sweetener: maple syrup, brown rice syrup, agave syrup etc.
• The cornflour (cornstarch) can be replaced with arrowroot.
• You can add extra ingredients to the filling such asAmarettochilli or orange zest
• You can replace the gluten-free flourin the pastry crust with rice flour
• You can replace the gluten-free flour with plain flour if you’re not gluten-free.

How long does this keep for?

This keeps well in the fridgefor up to afew days.

More gluten-free vegan pie recipes

• Fruit Tart
• Peach Pie
• Strawberry Pie
• Chocolate Pie
• Peanut Butter Pie

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.

Watch how to make it

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