This gorgeous vegan chocolate & raspberry tart is the very definition of a showstopper. The combination of the rich chocolate filling with the vibrant, juicy raspberries is simply divine, and it’s honestly impossible to guess that this dessert is made without any eggs or dairy.
This post has been created in collaboration with Nature’s Charm. All opinions expressed in the post are my own… plus, there’s a whole lotta deliciousness ahead – so read on. (For more information you can check out my Disclosure Policy.)
I’m pretty sure this is one of the most gorgeous desserts I’ve ever made. Importantly, it’s also one of the most delicious ones. And it’s vegan!!
Chocolate and raspberries is just a classic flavour combination, and this vegan chocolate & raspberry tart makes the very best of it. From the crisp and tender vegan shortcrust pastry to the raspberry-studded luxurious chocolate ganache filling, this vegan dessert is an explosion of texture and flavour.
My favourite part is, without a doubt, the rich and creamy chocolate filling. It’s like eating a giant, perfectly soft and luscious chocolate truffle. It has the perfect texture – all thanks to the wonderful Nature’s Charm Sweetened Condensed Coconut Milk and Evaporated Coconut Milk.
When it comes to the gorgeous decorations, I used Nature’s Charm Coconut Whipping Cream, along with some fresh raspberries and curls of shaved chocolate. And gosh, isn’t it just the prettiest?
If you’ve been round these parts before, then you know that I’m a huge fan of Nature’s Charm and their amazing products. I’ve used them in numerous of my recipes, like the Vegan Bakewell Tart, Vegan Chocolate Sheet Cake and Vegan Chocolate Babka.
So, I’m super excited to share another recipe featuring their wonderful products with you! And this one is a real chocolatey showstopper.
Here’s why you’ll LOVE this vegan chocolate & raspberry tart
- The crisp, buttery vegan shortcrust pastry. Even though this pastry is vegan and therefore made without any actual butter, the combination of the vegan butter alternative and almond flour in the dough still gives it that rich, almost buttery quality.
- The rich and luxurious vegan chocolate ganache filling. There are hardly enough superlatives available to describe just how very, very delicious and chocolatey this filling is. It’s basically like eating a giant, soft and creamy chocolate truffle.
- The AMAZING flavour combination of chocolate and raspberries. It’s without a doubt one of the best flavour combinations out there. The bitter-sweetness of chocolate is perfectly complemented by the juicy tartness of fresh raspberries – a match made in flavour heaven.
- It’s incredibly easy to make! This recipe is the very definition of fail-proof, and you don’t need any special equipment to make it.
- You couldn’t possibly guess that it’s vegan. I know I say this for most of my vegan recipes, but it’s really impossible to tell that this recipe has been made without any eggs or dairy!
- It’s absolutely gorgeous. I mean, just look at it!!!
Before we get to the bits and bobs of making this wonderful tart – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
The vegan shortcrust pastry
This delicious vegan tart uses my go-to Vegan Shortcrust Pastry recipe that I published last week. It’s an incredibly easy recipe that requires only 5 ingredients – and no egg replacements!
The pastry is super quick to make and the dough handles like a dream. The blind baked tart shell is perfectly crisp and buttery, and it’s sturdy enough to hold the rich chocolate filling, while also being tender and crumbly enough to be a joy to eat.
For all the details about how to make it and my top tips for blind baking it to golden brown perfection, check out the Vegan Shortcrust Pastry blog post.
How do you make the vegan chocolate & raspberry tart?
Making this vegan chocolate & raspberry tart is almost ridiculously easy. You need three components (in addition to all the decorations on top to make it extra pretty):
- the blind baked vegan shortcrust pastry
- fresh raspberries
- the 3-ingredient vegan chocolate filling
The vegan chocolate ganache filling
This vegan chocolate filling is basically every chocoholic’s dream come true. It’s rich and decadent, intensely chocolatey and it has the perfect texture – it’s smooth and creamy, and it holds its shape beautifully when cut, but without being unpleasantly hard.
And that’s all thanks to the amazing Nature’s Charm vegan, coconut-based products: the Sweetened Condensed Coconut Milk and the Evaporated Coconut Milk. They give the chocolate ganache filling its wonderful, luscious texture, and the Condensed Coconut Milk also gives it a lovely sweetness that perfectly balances the slight bitterness of dark chocolate.
Even with the addition of these coconut-based products, the ganache doesn’t have a strong or overpowering coconut flavour. Instead, the chocolate is very much the star of the show here.
To make the vegan chocolate ganache filling:
- Add the Nature’s Charm Evaporated Coconut Milk
- and the Nature’s Charm Sweetened Condensed Coconut Milk to a saucepan.
- Cook them until combined and the mixture only just comes to a boil. Then, pour it over the dark chocolate.
- Allow to stand for 2-3 minutes, then stir together until all the chocolate has melted and you get a luxurious, glossy chocolate ganache.
Assembling the vegan tart
To assemble this delicious vegan chocolate & raspberry tart, first arrange the fresh raspberries in an even layer on the bottom of the completely cooled blind baked vegan shortcrust pastry.
I prefer to leave the pastry shell in the tart tin while assembling and then chilling the tart. I find it best to remove it only after the filling has chilled and set – this way, you’re minimising the chances of the rather thin pastry shell cracking and crumbling.
Then, pour the vegan chocolate ganache filling over the raspberries. Note that because the raspberries are so light, they will inevitably try to float to the top of the chocolate filling. So, don’t expect to get a perfectly smooth top on your vegan tart – instead, you might see little bumps where the raspberries have risen to the surface.
While the chocolate filling is still runny, you can nudge the raspberries around to get a more even distribution of them within the tart (they often cluster together in places after the chocolate filling has been poured over them).
Finally, allow the chocolate filling to cool and set: first at room temperature for a few hours, and then in the fridge overnight. Cooling it at room temperature first minimises any condensation that might otherwise form on the surface of the filling.
Decorating the vegan tart
The next day, after the tart has chilled overnight in the fridge, remove it from the tart tin.
And then, the fun part: decorating it! I whipped up a batch of Nature’s Charm Coconut Whipping Cream as part of the decorations – it whips up beautifully, just make sure to chill it overnight, as that helps it to hold firm peaks.
To decorate the vegan chocolate & raspberry tart:
- Dust the top of the tart with cocoa powder.
- Use a large star nozzle to pipe little dollops of vegan whipped cream around the edge of the tart.
- Add some fresh raspberries around the edge of the tart.
- And finish it off with some chocolate shavings.
Note that the decorations here are just a suggestion. I personally really love the ring of whipped cream around the edge, studded with the vibrant red raspberries and gorgeous curls of shaved chocolate. But you could just as easily dollop all the whipped cream in the centre into one swirly mound, and then arrange the raspberries and chocolate shavings on top.
The decorating possibilities here are really endless. Just have fun with it and let your creativity run wild.
There’s really not much that could go wrong with this vegan tart recipe – it’s basically fail-proof. So, make sure to follow the recipe below to the letter, especially when it comes to the chocolate filling ingredient quantities, as those determine the texture and consistency of the final, chilled tart.
There’s really only two things that could go wrong (and even these will only really happen if you decide to change the recipe in some way): your chocolate ganache filling could be too soft or too hard.
Why is my vegan chocolate tart filling too soft and runny?
That will happen if (a) you’ve reduced the amount of chocolate in the recipe or (b) you’ve increased the amounts of the Condensed Coconut Milk and Evaporated Coconut Milk.
In general, for any chocolate ganache or chocolate filling recipe, you can make it set firmer by increasing the amount of chocolate.
Also, if you’ve followed the recipe exactly as written and your filling is still too soft, it could be that your tart needs to be chilled slightly longer. Make sure to chill it overnight!
Why is my vegan chocolate tart filling too hard?
That will happen if (a) you’ve increased the amount of chocolate in the recipe or (b) you’ve decreased the amounts of the Condensed Coconut Milk and Evaporated Coconut Milk.
For any chocolate ganache or chocolate tart filling (regardless of whether it’s vegan or not), you can make it softer by reducing the amount of chocolate relative to other ingredients.
And there you have it: everything you might need to know in order to make the most luxuriously decadent vegan chocolate & raspberry tart. The combination of the rich chocolate filling with the vibrant, juicy raspberries is simply divine, and it’s honestly impossible to guess that this dessert is made without any eggs or dairy.
Plus, it looks incredibly impressive – you could easily convince people that you’ve been slaving away in the kitchen for hours to prepare this stunning vegan showstopper… when really, the amount of work required is almost negligible.
I really hope you’ll love this recipe as much as I do.
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Vegan Chocolate & Raspberry Tart
For vegan chocolate & raspberry tart:
- 1-2 tbsp Dutch processed cocoa powder
- 130 g (½ cup) Nature's Charm Coconut Whipping Cream, chilled overnight (You can get it here.)
- 1-2 tbsp powdered/icing sugar
- fresh raspberries
- chocolate shavings or curls
For vegan shortcrust pastry:
- Prepare one batch of the vegan shortcrust pastry as per the recipe and fully blind bake it until deep golden brown (at 350ºF/180ºC, first for 15 minutes with the pie weights and then for 10-15 minutes uncovered).You can find the full recipe for the pastry and my top tips for making and blind baking it here.
- Once blind baked, allow the tart shell to cool completely in the tart tin, then set aside until needed.
For vegan chocolate & raspberry tart:
- Place the chopped chocolate into a heat-proof bowl.
- Pour the hot mixture over the chocolate and allow to stand for 2-3 minutes. Then, stir it together until the chocolate has fully melted and you get a glossy, smooth chocolate ganache. Set aside until needed.
- Arrange the fresh raspberries in an even layer on the bottom of the cooled, blind baked tart shell.
- Pour the chocolate filling over the raspberries.Tip: The raspberries tend to cluster together in places after the filling has been poured over them. While the filling is still runny, you can nudge them around to get them more evenly distributed within the tart.
- Allow the chocolate filling to cool at room temperature for 1-2 hours, then chill in the fridge overnight – this allows it to set completely and with minimal condensation forming on top.
Decorating the tart:
- After the tart has chilled in the fridge overnight, remove it from the tart tin onto a serving platter or plate of choice.
- Lightly dust the surface of the filling with cocoa powder.
- In a bowl, whip the Nature's Charm Coconut Whipping Cream with the powdered/icing sugar until firm peaks form.Tip: Make sure to chill the Coconut Whipping Cream overnight before using it, as that stabilises it and makes it much easier to whip.
- Transfer the whipped cream into a piping bag fitted with a large star nozzle, then pipe dollops of cream around the edge of the tart (see blog post for photos).
- Decorate with fresh raspberries and chocolate shavings, before slicing and serving.Tip: For extra neat and clean slices, cut the tart with a warm/hot knife. Choose a sharp knife and dip it into very hot water. Wipe it dry, then slice the tart while the knife is still hot/warm. In between slices, dip the knife again in hot water, wipe it off and repeat.
- The vegan tart keeps well in a closed container in the fridge for 4-5 days.