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Salted Chocolate Tart [Vegan]

I am very much enjoying my studies, but I won’t lie, sometimes I need to make a beautiful salted chocolate tart to calm myself a bit. Just looking at a slice of this silky chocolate tart makes me feel more serene.

Salted Chocolate Tart

This Recipe is :

Dairy FreeVegan


For the salted chocolate

  • 250g (8.8 oz) good quality dark chocolate
  • 250ml (1 cup) coconut cream
  • 2 tbsp maple syrup
  • 3/4 tsp coarse sea salt flakes, plus etra for garnish

For the shortcrust pastry

  • 225g (2 cups) plain flour
  • a smidge of stevia or soft, brown sugar
  • 125g (1 cup + 2 tbsp) vegan butter


For the salted chocolate

  1. Pour the coconut cream into a wee saucepan over medium heat. Roughly chop the chocolate, toss the pieces into the cream and leave it alone. Soon enough the chocolate will start to ooze into the cream, at which point you may begin to swirl the pan to help the chocolate blend with the cream. Or just use a wooden spoon.
  2. Take the pan off the heat, fold in the maple syrup and sea salt, and after a final stir, set aside to cool.
  3. When the chocolate is properly cooled, pour into the cooked pastry case and place in the fridge. Depending on how cold your fridge is, it will take between 2 and 4 hours to fully set. You can test the firmness of your tart by shaking it side to side; if the chocolate wobbles, it’s not ready yet.
  4. Sprinkle sea salt flakes over your tart and serve cold.

For the shortcrust pastry

  1. You can make the shortcrust pastry either in a food processor or in a bowl. If the former, place all ingredients in a food processor and pulse until they begin to form a dough. If the latter, place the ingredients in a large bowl and, with the pads of your fingers, rub together the flour and butter until they resemble wet sand. Add a splodge of water if your dough is too dry and crumbly.
  2. Lightly flour a clean surface. Roll out your dough roughly into a large circle, about 1/2 a centimetre thick. Drape it inside a 29cm (11.5 inch) greased pie tin. Fill with baking beans and bake in a pre-heated oven at 180ºC (356ºF) for 15 minutes. Cool on a wire rack.


• When I say coconut cream, I mean coconut cream, not creamed coconut. The difference is monumental. Alternatively, full-fat coconut milk might work, or ordinary soy cream if you really don’t like the coconut flavor, but I have not tried these.
• If you can’t bear the thought of making your own pastry case, I shall not judge you. Buy a ready-made one, but make sure it fits your tin and is vegan.
• If you want a thicker slab of chocolate, use a smaller pie tin. You will then have some leftover shortcrust pastry (make another pie!).






After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.



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7 comments on “Salted Chocolate Tart [Vegan]”

Click to add comment
Jenna Brown
2 Years Ago

Alice E Brown

Misty Dawn Rennebohm
2 Years Ago

himalayn pink salt would be good

Elaine Willis
2 Years Ago

Chocolate therapy, yes please!

Lisa Francolini Felton
2 Years Ago

What does 'fill with baking beans' mean?

Bonnie Jean Forsyth-Combs
2 Years Ago

Oh my, this is a keeper!

Rachelle Fawcett
2 Years Ago

Thinking of you Emily Lindahl

Polly Montgomery
2 Years Ago

Yum what a great recipe!

27 Oct 2014

How can it be vegan if it has dark chocolate in it? :)

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