This Vegan Raspberry Chocolate Tart will have you swooning, with it’s delicious buttery chocolate biscuit base, filled with raspberries, a silky smooth chocolate ganache topped with white chocolate, pink chocolate hearts and freeze dried raspberries.
Who doesn’t love the combination of chocolate and raspberry? The tart berry along side sweet / rich chocolate is pure decadence.
Vegan Raspberry Chocolate Tart
If you know me, I have officially fallen in love with berries at the moment. Strawberries, blueberries and blackberries, but I have really fallen for raspberries. I love strong flavours, and raspberries are super tasty and sweet. They are perfect for nibbling on their own, or adding into yummy bakes such as this tart.
I decided to make this a raspberry a double chocolate tart. Double meaning, I used not only dark chocolate but white chocolate as well!
I love the overall look of the white and dark chocolate together, with a pop of red from the berries. It makes for an ideal Valentines treat!
In the mood for more fruity desserts? Look no further:
Vegan Blueberry Cheesecake Bars
To make this tasty Vegan Raspberry Chocolate Tart, you’ll need just a few simple ingredients:
- Digestive biscuits: To form the ideal base of this tart, you’ll want some delicious digestive biscuits. To make this a gluten-free dessert, use gluten-free biscuits!
- Cocoa powder: I wanted the base to have a chocolate flavour. I couldn’t find any vegan chocolate biscuits, so I added some cocoa powder into the crushed biscuits and it works wonders! It’s delicious!
- Dairy-free butter: Melted butter allows the biscuit mixer to combine together for the most delicious, buttery biscuit base!
- Dairy-free dark chocolate: One of the best things on planet earth. A dark chocolate ganache is perfect for making this a decadent dessert! I like to use a 70% dark chocolate. By all means use dairy-free milk chocolate if you don’t want the ganache to be dark and rich.
- Cream: Melt the cream into chopped dark chocolate for a super glossy, cream and extremely indulgent ganache filling.
- Fresh raspberries: Of course! Adding the raspberries on the base of the tart before pouring over the chocolate allows for a delicious, hidden fruity surprise!
- Dairy-free white chocolate. I love the contrast of the bright white chocolate along side the rich, dark base and filling. Even colour some white chocolate with pink food gel for a super fun design (perfect for Valentines day / Mothers day!).
Make sure to ‘PIN’ this photo below to your favourite Pinterest Board!
How to make a Vegan Raspberry Tart!
While it might look impressive and difficult to make, it’s surprising how EASY it is to make.
There are 3 components to this tart:
The base: This 3 ingredient crust is no bake and can be made in minutes. Using only digestive biscuits, melted butter and cocoa powder, it makes for the perfect base for any cheesecake / tart. Combine crushed digestives, cocoa and melted dairy-free butter in a bowl until it resembles wet sand. You want it to stick together. If it’s too dry, the base will crumble away when it’s cut making it unstable and prone to falling apart.
The filling: A layer of fresh raspberries topped with a luscious chocolate ganache really make this dessert a wow factor. The flavours compliment each other really well making for a simple yet effective dessert.
Add a layer of fresh raspberries all over the base. Melt together dairy-free dark chocolate and cream. This makes a ganache. This ganache will set firm once it’s fully chilled.
You can stop now and serve this tart as it is, or go all out with a fun and decorative topping.
The topping: This step is completely optional, but to make the tart look even better, adding on a simple dairy-free white chocolate topping along with some white chocolate dyed pink with pink food gel makes it look gorgeous! Melt the white chocolate and pour over the set ganache. While the white chocolate is still wet, add dots of the pink chocolate in lines (watch the tutorial here), and drag a tooth pick or skewer to create a heart effect. Isn’t it a fun and inventive way to decorate a classic!!
While the chocolate is wet, sprinkle over some freeze dried raspberries to finish off the dessert.
Doesn’t it look scrumptious! I really hope you enjoy!
Vegan Raspberry Chocolate Tart
- Total Time: 4 hours
- Yield: 12 1x
- Diet: Vegan
Description
A quick and easy Vegan + No-Bake Chocolate Tart, with a chocolate biscuit base, raspberry layer, with a chocolate ganache and white chocolate topping.
Ingredients
Ingredients for the base
- 200g of vegan friendly digestive biscuits
- 2 tablespoons of cocoa powder
- 120g of dairy-free butter / margarine
Ingredients for the filling
- 250g of dairy-free dark chocolate
- 250ml of dairy-free cream
- Handful of fresh raspberries
Ingredients for the topping
- 200g of dairy-free white chocolate
- Pink food gel
- Freeze dried raspberries (optional)
Instructions
Method (base)
- Line the base of a loose base/push up tart tin with greaseproof paper. Grease up the sides of the fluted tin with dairy-free butter or coconut oil.
- Place the biscuits into a food processor/blender along with the cocoa powder and whizz up until crumbly, but not too fine.
- Melt the dairy-free butter/margarine in a small saucepan over the hob.
- In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold it’s shape.
- Press the mixture into the lined tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
- Place into the freezer whilst you make the filling
Method (filling)
- Lay fresh, whole raspberries over the base (as seen in the video here).
- Place the dairy-free cream and dark chocolate into a medium sized saucepan. Gently heat on the hob over low / medium heat until melted. Stir with a heat proof spatula / wooden spoon to prevent burning. You want it to be glossy and smooth.
- Carefully pour the chocolate ganache all over the base and raspberries to cover them. Spread even with an off set spatula. Place into the fridge until set. This will take 2-3 hours.
Method (topping)
- Place the white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.
- Take out 2 tablespoons of the chocolate and place into a separate bowl. Stir in some pink food gel.
- Remove the chilled tart from the fridge, and immediately pour over the melted white chocolate. Be quick to spread it out as the heat from the melted chocolate could melt the top of the tart.
- With any left over chocolate, add in a drop of pink food gel. Transfer it to a piping bag, snip off the tip and pipe dots in lines over the entire tart.
- Drag a tooth pick or skewer through the dots to create a heart shape (watch me make this tart here.)
- Decorate with some freeze fried raspberries (optional).
Tip: To help cut the tart neatly, heat up the knife before cutting in a bowl full of hot water or use a kitchen blow torch to gently heat the knife. Be very careful when doing this.
Notes
To store: Store this tart in a sealed container in the fridge. Best enjoyed 4 days of making.
What cream should I use? For the ganache, any cream works, whether its coconut cream or a vegan single / double cream. I like to use Elmlea Plant Based cream!
White chocolate: You want to get a good quality dairy-free which chocolate which has lots of flavour, and melts well. I use Sainsbury’s own ‘Free From White Chocolate’. Other brands such as ICHOC have amazing dairy-free white chocolate which would work a treat!
What food colour to use? When adding colour into white chocolate, you want to use a gel. Gels are high, meaning it wont effect the texture of the chocolate and you wont need to add as much as well! I like to use THIS brand of food gels.
- Prep Time: 2-3 hours
- Category: Tarts and pies
- Method: No-Bake
- Cuisine: Valentines Recipes
