Description
This Vegan Mint Chocolate Tart is a decadent and refreshing dessert featuring a gluten-free cocoa crust, creamy mint-infused white chocolate ganache, and a rich dark chocolate ganache topping. Perfectly balanced between refreshing mint and deep chocolate flavors, it’s a beautiful no-bake tart that sets in the freezer and fridge to create a smooth, indulgent treat ideal for special occasions or as a delightful vegan dessert.
Ingredients
Scale
For the Tart Crust
- 150 g gluten-free all-purpose flour
- 30 g unsweetened cocoa powder
- 100 g vegan butter (chilled)
- 3 tablespoons pure maple syrup
- ¼ teaspoon sea salt
For the White Chocolate Mint Ganache
- 180 g vegan white chocolate
- 240 g coconut cream (or chilled full-fat coconut milk)
- 20 fresh mint leaves
For the Dark Chocolate Ganache
- 150 g vegan dark chocolate (minimum 70% cocoa)
- 240 g coconut cream (or chilled full-fat coconut milk)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
For Decoration
- 30 g vegan white chocolate (melted)
- 30 g vegan dark chocolate (melted)
- Fresh mint leaves
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease the base and sides of a 9″ round tart tin with oil or vegan butter and dust with cocoa powder to prevent sticking.
- Mix and chill the dough: In a food processor, combine gluten-free flour, cocoa powder, chilled vegan butter, maple syrup, and sea salt. Blitz briefly until the mixture forms a loose dough. Shape into a ball, flatten into a disc, wrap with clingfilm, and refrigerate for 30 minutes to firm up.
- Roll out the dough: Roll the chilled dough on a floured surface into a circle about an inch larger than your tart tin. Carefully transfer it over the tin and gently press it into place. Trim edges, allowing the dough to rise slightly above the sides, then prick the base several times with a fork to prevent bubbling.
- Bake the crust: Cut parchment paper into a circle slightly larger than the crust, lay it on top, and fill with dried beans or baking beads for blind baking. Bake for 12 minutes, then remove the weights and parchment. Continue baking the empty crust for another 10-12 minutes until crisp and set. Allow to cool.
- Prepare white chocolate ganache: Place vegan white chocolate and coconut cream in a heatproof bowl over a simmering water bath, stirring occasionally until melted and smooth.
- Blend and strain mint ganache: Transfer the white chocolate ganache and fresh mint leaves into a blender, blitz until completely smooth. Pass the mixture through a fine-mesh sieve into a clean bowl to remove any mint leaf bits for a silky texture.
- Fill and freeze mint layer: Pour the mint ganache into the cooled tart shell and freeze for 2 hours until firm and set.
- Prepare dark chocolate ganache: Melt vegan dark chocolate and coconut cream over a water bath. Stir in maple syrup and vanilla extract. Let cool for 15 minutes, then stir until completely smooth.
- Pour dark ganache: Pour the dark chocolate ganache over the set mint layer in the tart tin. Gently tap the tin on the counter to remove air bubbles. Let cool for 10 minutes.
- Chill tart: Place the tart in the refrigerator and let chill for at least 4 hours or overnight until fully set and firm.
- Decorate: Use melted white and dark chocolate to swirl decorative patterns around the edges of the tart. Top with shaved chocolate and fresh mint leaves for a beautiful finish.
Notes
- The gluten-free flour ensures this tart is suitable for gluten-intolerant individuals; however, using all-purpose flour if gluten is not a concern yields an equally delicious crust.
- Use vegan butter chilled to get a flaky and tender crust texture.
- The coconut cream used in the ganaches adds richness but can be substituted with full-fat coconut milk; chilling it helps to get the creamy consistency needed.
- Ensure chocolates used are fully vegan and have high cocoa content for intense flavor.
- Blind baking the tart shell prevents sogginess, ensuring a crisp base for the creamy ganaches.
- Allow adequate chilling time for layers to set properly for clean slices.
- Store leftovers in the fridge, covered, for up to 3 days.
