This irresistible Easy Vegan Tiramisu Tart is a fun twist on the traditional tiramisu dessert! It features an espresso flavoured pastry crust, an espresso chocolate ganache filling topped with coffee dipped ladyfingers, a cream topping and dusting of cocoa powder. Vegan, no-egg, no-dairy and gluten-free option!
This incredible recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Easy Vegan Tiramisu Tart
This tiramisu tart is a delicious take on the much loved classic Italian dessert, Tiramisu. If you love a combination of decadent chocolate and rich, flavourful coffee, you will be head over heels for this tart. It’s a scrumptious blend of a classic tart and tiramisu. I am a coffee addict (iced coffee in fact), so it’s no surprise that tiramisu is one of my all time favourite desserts. It’s light, creamy, flavourful and most of all….indulged in coffee / espresso flavour. It has all the elements which in my opinion make for a show-stopping dessert!
Layers of a tiramisu tart
This desserts has a few fun layers, taken inspiration from the classic tiramisu dessert, from a coffee infused pastry crust, rich espresso ganache, ladyfingers and a cream topping. Not only is it entirely dairy free, soy-free and nut free, but this tart is also packed with creamy and rich flavours.
Pastry: The base is a simple buttery pastry, flavoured with coffee. I used fine coffee granules, which help give the pastry a really delicious coffee flavour.
Chocolate ganache: A simple chocolate ganache with dairy-free dark chocolate and cream. I added in some condensed milk which gives the filling a ‘hot chocolate fudge’ texture and flavour.
Lady fingers: Before adding into the tart, dunk each lady finger in brewed coffee, they’ll soak up the delicious espresso / coffee, adding more flavour to the dessert.
Cream: No tiramisu is complete without cream. Pipe bulbs of cream on top of the tart and dust with cocoa powder.
Why you’ll love this incredibly delicious vegan tiramisu tart:
As I mentioned above this vegan tiramisu tart is free from egg, dairy, soy, and nuts. Many vegan tarts seem to derive their creaminess from tofu, but I wanted to avoid that so i kept things basic and easily accessible.
- A whole tiramisu tart with LOTS of coffee!
- This dessert is allergy friendly.
- The best part about this tiramisu tart is that you’d never know its vegan!!
- Full of flavour.
- Rich and decadent.
- Ultra creamy.
- Flaky with an coffee pastry crust.
- Contains all the elements of a classic tiramisu.
- Can be made gluten-free by using gluten-free plain flour for the base.
- Such a simple method, and can be made in under an hour!
- It’s a great ‘make ahead’ dessert.
- Keeps amazing in the fridge!!
How to make a vegan tiramisu tart
Making a vegan tiramisu tart might sound complicated, but I promise that it’s actually pretty straight forward once you read through the method and simple directions first (always important). The full directions, ingredients list and method are in the recipe card found down below, but I wanted to give you a overview of the recipe, with some helpful tips.
- Pastry base
Mix all of the ingredients together until a dough forms. Roll out and lift into your tart tin. Trim off any excess dough, prick the base with a fork and place into the freezer for 10 minutes. This will help prevent the pastry from shrinking when baking.
Bake for 10 minutes then cool fully before filling. - Lady fingers
Follow the steps in the recipe card for the lady fingers, then bake until the edges turn golden. Allow the lady fingers to cool fully then store in a sealed container to keep them fresh.
- Chocolate coffee filling
Melt the chocolate, cream, condensed milk and coffee then pour into the pastry. Dip the lady fingers in brewed coffee then lay on top of the base. Chill until the filling is set.
- Cream topping
Whip the cream in a stand mixer or using a hand whisk until soft peaks, transfer into a piping bag with a round tip nozzle. Pipe on top of the tart then finish with a dusting of cocoa powder.
What makes this tiramisu special?
This is undeniably the most incredible tasting dessert you’ll ever try. It is just flavoured to perfection and has the perfect amount of crunch, creaminess and chewiness.
To help make this recipe, I used my favourite products from Natures Charm. Natures Charm create some of the BEST vegan products from coconut cream, evaporated milk to condensed milk. All of their products are 100% vegan and delicious. They can be found online and in-store, such as Amazon and Holland and Barrett.
For this recipe, I used a combination of three of their oat base range:
Evaporated Oat Milk – Adds creaminess to the ganache.
Sweetened Condensed Oat Milk – Makes the filling ultra thick, creamy and chewy.
Oat Whipping Cream – Whips up beautifully and adds a creaminess to the dessert.
More vegan coffee recipes:
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Easy Vegan Tiramisu Tart
- Total Time: 3 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
A fun take on a classic – Vegan Tiramisu Tart with a coffee pastry, coffee chocolate ganache with coffee dipped ladyfingers and cocoa dusted whipped cream. No-eggs, No-dairy, easy to make!
Ingredients
Ingredients for the crust
- 155g of plain / all purpose flour (see notes for gluten-free option)
- 20g of caster sugar
- 1 tablespoon of fine / ground coffee granules
- 75g of cold dairy-free butter
- Ice water (see step 2 for details)
Ingredients for the lady fingers
- 90ml of aquafaba (chickpea brine)
- 6g of cream of tartar
- 90g of caster sugar
- 30ml of sunflower oil
- 10g of dairy-free vanilla / plain yogurt
- 40g of coconut cream
- 1 teaspoons of vanilla bean paste / extract
- 1 teaspoons of baking powder
- 150g of plain flour
- Brewed coffee (see step 12 for details)
Ingredients for the chocolate ganache
- 300g of dairy-free dark chocolate
- 3 tablespoons of Natures Charm Oat Condensed Milk
- 20g of coconut cream (see notes)
- 2 tablespoons of Natures Charm Oat Evaporated Milk
Ingredients for the cream topping
- 1 can of Natures Charm Oat Whipping Cream
- 3 tablespoons of cocoa powder
Instructions
Method (pastry base)
- Preheat oven to 180℃ fan and line the base of a loose base 9”inch tart tin with grease proof paper. This makes it easier for removing the tart when ready.
- Add some water into a glass along with a few ice-cubes. Set aside for a few minutes.
- Sift the flour, sugar and coffee granules into a medium sized mixing bowl.
- Add in the cold butter. Using your fingertips, rub the butter into the flour mixture until a crumbly dough forms.
- Add in a teaspoon or two of ice-water until the dough comes together and is smooth.
- Knead the dough on a floured surface until it comes together into a smooth dough.
- Flour a rolling pin, then roll out the dough. Lift the dough into the tart tin and trim off the excess. Prick the base with a fork, this will prevent the dough from puffing up in the oven. Place into the freezer for 10-15 minutes.
- Place into the middle of the oven and bake for 10 minutes. Remove from the oven and allow to cool down on a wire rack.
Method (ladyfingers)
- Preheat the oven to 180°C fan, and line 2 baking trays with greaseproof paper.
- Pour the aquafaba (chickpea brine) into a medium / large mixing bowl and whisk on low, adding in the cream of tartar. You will want to use an electric hand whisk or stand mixer with a balloon whisk attachment. Whip on high speed for 5-8 minutes until soft peaks form.
- While the aquafaba mixture is still whipping on high speed, sprinkle in 70g of the sugar, a little at a time until it’s all in the bowl. Allow this to whip for 5-8 minutes until stiff peaks form. If you can hold the bowl upside down and the meringue doesn’t move or slide out of the bowl, it’s ready.
- In a separate bowl, combine the oil, yogurt, coconut cream, vanilla and remaining 20g of sugar. Whisk this together to combine.
- Use a spatula to carefully fold the meringue mixture into the yogurt mixture, do this in 2-3 stages as you don’t want to and deflate the air we made in the meringue.
- Sift in the baking powder and flour, carefully fold this in to combine. Fold until there is not dry ingredients visible, be-careful not to over mix.
- Transfer the mixture into a piping bag fitted with a large round tip nozzle.
- Pipe lines of the mixture (around 4 inches / 10cm long and 11/2 inches / 4cm wide) onto the lined trays, making sure to space them out as they will spread in the oven.
- Place into the middle of the oven and bake the ladyfingers for 10-15 minutes, making sure not to burn them. You will know they’re ready when the edges of the ladyfingers turn golden brown.
- Remove from the oven and allow to cool on the tray before peeling them off the paper and placing onto a wire rack to cool down fully. Repeat until you’ve used up all the mixture.
- Once cool, keep all the ladyfingers fresh by placing them in a sealed container at room temperature until you need them. You will want to use them on the day of making, or the next day. Don’t leave them too long in the container or they could soften.
- Brew some coffee (approximately 3 tablespoons of coffee granules in 150ml of hot water). Allow it to cool before dunking the ladyfingers.
- Dip each ladyfinger in the brewed coffee and place on top of the chocolate ganache. Repeat until the entire tart is covered with ladyfingers. Place in the fridge while you prepare the cream.
Method (cream)
- In a stand mixer with balloon whisk attachment or using an electric hand whisk, whip up the cream until soft peaks form, then transfer into a piping bag fitted with a medium sized round tip nozzle.
- Pipe bulbs of the cream over the top of the ladyfingers / covering the entire tart.
- Finish with a dusting of cocoa powder.
- Slice the tart with a sharp knife and serve.
Notes
To store: Store the tart in a sealed / air tight container in the fridge for 3-4 days. It can be enjoyed directly from the fridge, or if you prefer it a little softer, allow to stand at room temperature for 5 minutes before serving.
Gluten-free : Use a good quality gluten-free plain flour as a replacement for wheat based flour. My favourite is Doves Farm.
Coconut cream: The thick white cream from a can of coconut milk.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Pies and tarts
- Method: Baking
- Cuisine: Italian
can’t wait to make this one!!!!!!!
Author
Happy baking! Cant wait to hear what you think xx
Good 👍🏾
Author
Thanksss x