My Vegan Mint Chocolate Chip Tart hits all the sweet spots with its fudgey brownie base, layer of mint chocolate chip fondant, topped with chocolate ganache!
I am ever so excited that this recipe has been made in collaboration with one of my favourite companies, Nature’s Charm. All opinions expressed in this post are my own. (For more information, check out my disclosure policy.)
Natures Charm
I am so excited to collaborate with Natures Charm to bring you this dessert.
Natures Charm have the most incredible range of products, which are great to bake with / adding onto desserts, including coconut milk, condensed milk and caramel & chocolate dessert sauces.
If you’re looking for an indulgent, decadent yet simple dessert, look no further! This minty tart is absolute perfection, from the crust all the way to the topping!
This tart has 3 layers:
Brownie base – A quick and easy brownie which is fudgey, rich and chocolaty! It’s definitely one of my favourite brownie recipes!
The brownie get’s it’s fudginess from the use of condensed milk! I used my favourite Natures Charm – Oat Condensed Milk in the base, which makes for a really chewy, fudgey and tasty base for this tart.
What is condensed milk?
If you don’t know what condensed milk is, you’ve been missing out! Condensed milk with the water removed leaving a very thick and creamy ‘milk’. As I’m vegan and I don’t use ‘original’ condensed milk, I prefer to use ‘Natures Charm’ condensed milk which is made from oat- how cool is that!?
Natures Charm also have a coconut version which is delicious!
It acts in the same way as the dairy version (obviously without the cruelty), and tastes absolutely incredible. Its perfectly sweet and gooey, great for buttercream, caramel sauce and obviously for adding a yummy fudgey texture to a brownie! Did you know, it’s made from coconut milk, sugars, minerals and vitamins!! It’s also 100% vegan friendly as are all of Natures Charms products. It’s also gluten-free and lactose-free.
Mint chocolate chip layer – Simple minty fondant, with dairy-free chocolate chips.
The filling has a distinct mint flavour, due to the peppermint extract. It reminds me of an After Eight Mint, one of the best flavours ever, in my opinion.
Chocolate ganache – No dessert is complete without glossy, silky smooth chocolate ganache!
I didn’t want to overly complicate this dessert, simply because I wanted the gorgeous layers to be the focal point! I decided to decorate the tart with a feathered design and a few mint leaves. Simple, yet effective!
Chocolate ganache is super easy to make. Did you know, it’s made by using only 2 simple ingredients- chocolate and cream!
I used the Natures Charm Evaporated Coconut Milk in the ganache. It acts the same as cream, but it adds an extra glossiness which looks stunning on the top of this dessert!
I decorated the tart with some dairy-free white chocolate, dyed mint green with some green food gel. For sure, it’s become one of my favourite ways to decorate a tart. It’s simple yet effective!
Want to try out Natures Charm products, they’re available to buy online at Ocado, Ethical Superstore, Holland and Barrett and Natures Charm.com.
Looking for more tart recipes? Look no further:
This Vegan Mint Chocolate Chip Tart is a great ‘make-ahead’ dessert. Did you know, you can prepare the brownie a day – 2 day’s in advance by storing it in a sealed container at room temperature then fill and decorate the day before or the day you want to serve the tart. How awesome is that?!
Why you need to make this tart:
- It’s easy to make
- Use gluten-free flour to make it gluten-free
- It’s great for parties / events
- Perfect dessert for summer
- Fun to make
- Tastes amazing!
Make sure to ‘PIN’ the photo below to your favourite Pinterest board!
Vegan Mint Chocolate Chip Tart
- Total Time: 20 minutes
- Yield: 12 1x
- Diet: Vegan
Description
Delicious Vegan Mint Chocolate Chip Tart, with a simple brownie base, mint chocolate chip filling and a chocolate ganache.
Ingredients
Ingredients for the brownie base
- 2 tablespoons of flaxseed + 4 tablespoons of water
- 70g of dairy-free butter / margarine
- 80g of caster sugar
- 2 tablespoons of Natures Charm Oat Condensed Milk
- 100g of plain flour
- 50g of cocoa powder
Ingredients for the mint filling
- 150g of dairy-free block butter (softened)
- 180g of icing sugar
- 1 tablespoon of peppermint extract / flavouring
- 1 tablespoon of dairy-free milk
- Green food gel*
- A handful of dairy-free chocolate chips
Ingredients for the chocolate ganache
- 50g of dairy-free dark chocolate
- 50g of Natures Charm Evaporated Coconut Milk
+
- 50g of dairy-free white chocolate (for optional decoration)
Instructions
Method (brownie base)
- Preheat oven to 180 degrees c fan, and line the base of an 8 inch, round loose base / push up tart tin with greaseproof paper.
- Make the flax eggs. Add 2 tablespoons of ground flaxseed into a small bowl and add in 4 tablespoons of water. Stir to combine then set aside to thicken. This will take around 10 minutes.
- In a large mixing bowl, add in the dairy-free butter/margarine, sugar, flax ‘eggs’ and condensed oat milk. Whisk to combine until light in colour.
- Add in the cocoa powder and flour. Mix until a thick brownie batter.
- Spoon then spread the batter into the lined tin, making sure to get it as flat as possible. Smooth out with the back of a spoon or offset spatula. Prick the base with a fork.
- Place the tin into the oven and bake for 20 minutes. Make sure it doesn’t burn / overcook. This can result in a hard brownie base.
- When the brownie is ready, remove from the oven and allow it to cool. Place in a sealed container until ready to fill and decorate.
Method (mint filling)
- In a large mixing bowl, add in the softened dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar, peppermint extract / flavouring and milk. Whip for 5 minutes until creamy and pale in colour.
- Add in a drop of green food gel and whip to incorporate. You want the colour the be a mint green colour, so don’t add too much colouring.
- Fold in the chocolate chips.
- Pipe or spread the mint filling into the brownie tart and level off. Place into the fridge for 1 hour to set the filling.
Method (ganache)
- Place the dairy-free dark chocolate and the evaporated coconut milk into a medium sized saucepan. Place over the hob on a low / medium heat, and melt. Use a heat-proof spatula to prevent the chocolate from sticking and burning to the pan.
- Pour the ganache over the mint layer and spread out with an off set spatula or spoon.
- You can either stop here, and place the tart into the fridge to set, or add on some optional feathered decoration.
Method (decoration)
- Place the dairy-free 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.
- Add in a drop of green food gel and stir to combine.
- Transfer the mint green chocolate into a piping bag, snip off the tip and pipe lines over the entire tart.
- Drag a tooth pick or skewer through the dots to create a feathered effect (watch me make this tart here.)
- Place into the fridge for 2 hours to set.
- Heat up a knife in some hot water, slice, serve and enjoy!
Notes
What food colour to use? When adding colour into white chocolate, you want to use a gel. Gels are high pigment, meaning it wont effect the texture of the chocolate as you wont need to add as much in! I like to use THIS brand of food gels.
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!
To store: Store this tart in a sealed container in the fridge. Best enjoyed 4 days of making. Allow to come to room temperature before serving.
- Category: Tarts and pies
- Method: Baking
This is absolutely delish! Just like a smooth after eight mint. I had to have seconds – and thirds haha. Great recipe!! I’d highly recommend.
Author
Thank you so much!!! Im so happy you enjoyed! Thank you for sharing 🙂 xx
I used this recipe as inspiration to make a mini tart version and it was incredible. The recipe is flexible enough so if you don’t have the exact ingredient, you can still make it work. For example, I had to swap in some coconut cream as I didn’t have enough plant based butter. I used 70% butter and about 30% coconut cream for the filling and it was perfect. I worried that the tablespoon of peppermint would be too strong but everyone (including me) though it was perfect when we tasted the final product.
This blog is great and has so many wonderful recipes and resources.