Description
This Vegan Raspberry Chocolate Tart combines a crunchy Oreo cookie crust with a rich and creamy dark chocolate ganache filling, topped with fresh raspberries for a perfect balance of flavors and textures. It’s a delightful, dairy-free dessert that’s both indulgent and easy to prepare, ideal for vegan and dairy-free diets.
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
Toppings
- 400 g fresh raspberries (separated into 200 g for layering and 200 g for garnish)
Instructions
- Prepare the crust: Place the Oreos and sea salt into a food processor and blitz for about 30 seconds until finely ground. Add the vegan butter and blend again until the mixture is evenly combined and sticks together when pressed between your fingers. Line a 9″ tart tin (with removable base) with parchment paper. Press the cookie mixture firmly into the base of the tart tin, smoothing it with a ¼ cup measure or flat-bottomed glass to create a compact crust. Set it aside in the freezer while preparing the filling.
- Make the chocolate ganache filling: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl. Heat the chilled canned full-fat coconut milk in a saucepan over medium heat until it gently simmers; avoid boiling. Pour the hot coconut milk over the chopped chocolate and let it sit for 5 minutes. Then, whisk the mixture until smooth and glossy.
- Assemble the tart: Remove the tart base from the freezer and evenly arrange 200 g of fresh raspberries on top. Pour the prepared chocolate ganache over the raspberries, making sure to cover them evenly. Gently tap the tart on your work surface to remove any air bubbles.
- Set the tart: Place the tart in the refrigerator and chill for 3-4 hours to allow the ganache to set firmly.
- Garnish and serve: Once set, remove the tart from the tin. Decorate the top with the remaining 200 g of fresh raspberries for a fresh and vibrant garnish.
- Storage: Store the tart in an airtight container in the refrigerator and consume within 3 days. Avoid freezing as the fresh raspberries will become mushy upon defrosting.
Notes
- Use chilled canned full-fat coconut milk for the creamiest texture in the ganache.
- If you don’t have a food processor, you can crush the Oreos in a sealed plastic bag using a rolling pin.
- Press the crust firmly to ensure it holds together well after freezing.
- Do not boil the coconut milk when heating to prevent separation and ensure smooth ganache.
- Fresh raspberries can be replaced by other berries according to preference.
- Refrigerate the tart for the full time to ensure the ganache sets properly.
- Because this tart contains fresh raspberries, freezing is not recommended as it affects the texture.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
