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Dark Chocolate Shortbread Ganache Tart {vegan}

Dez. 9, 2017 · 10 Kommentare

This elegant dark chocolate tart has a chocolatey shortbread crust that is filled with a thick decadent vegan chocolate ganache.

Dark Chocolate Shortbread Ganache Tart {vegan}
Dark Chocolate Shortbread Ganache Tart might look like a time-consuming project it is actually one of the easiest desserts I’ve ever made.

Dark Chocolate Shortbread Ganache Tart {vegan}


Also, I am super addicted to ganache since I made my GINGERBREAD BROWNIES WITH A LUSCIOUS DARK CHOCOLATE GANACHE

The Chocolate Ganache just contains two ingredients, is naturally vegan, gluten free, and dairy free! You should try if you haven’t!

Dark Chocolate Shortbread Ganache Tart {vegan}

Dark Chocolate Shortbread Ganache Tart {vegan}

Fun fact: I did a survey on Instagram and asked whether people know „blind-baking“. 70% did nit. So blind-baking is not when you bake without a recipe or your eyes closed. You mainly name the process blind-baking where you put weights (I always use chickpeas) on a crust while baking that it does not rise and you have space for the filling.

Do you also love Pinterest? You can find me under my name Vanillacrunnch

Dark Chocolate Shortbread Ganache Tart {vegan}

Alright, my little Advent bakers, take out the chocolate and the chef’s apron.  Now it’s your turn! I am looking forward seeing your creations of the Dark Chocolate Shortbread Ganache Tart {vegan} on Instagram (Tag me @vanillacrunnch ) or you can use the hashtag #bakingwithvanillacrunnch or/and leave a comment here and put a smile on my face.

 

Dark Chocolate Shortbread Ganache Tart {vegan}
 
Save Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Serves: 8
Ingredients
  • 2⅓ cup spelt flour
  • 1¼ stick vegan butter (150gr)
  • ½ cup powdered sugar
  • 2 heaped tbsp cacao powder
  • 1 tsp baking soda
  • a pinch of salt
  • (500gr dry chickpeas for blind-baking)
  • -
  • 2¼ cup dark chocolate, chopped (12½oz.)
  • 1 can of full-fat coconut milk (400ml)
Instructions
  1. In a large bowl combine the flour with the cold butter (in pieces) and add the powdered sugar, cocoa powder, baking soda and salt
  2. Knead until you have a homogenous dough
  3. Wrap into plastic foil and store in fridge for about 20 minutes
  4. Preheat your oven to 350F.
  5. Oil brush your round springform and press the dough into and onto the pan (don't forget the edges)
  6. Put a baking sheet over the dough and pour over the dry chickpeas as a weight.
  7. Bake with the chickpea weights for about 15 minutes, then remove the chickpeas and baking sheet and bake for another 15 minutes.
  8. For the filling, break dark chocolate into pieces and place into a bowl
  9. Carefully heat the coconut milk and pour over the chocolate until fully covered
  10. Let sit for 3 minutes and then slowly stir until everything is well combined.
  11. Pour the ganache over the crust and let cool in the fridge (or in my case on the balcony because it is freaking cold at the moment :))
3.5.3229

 

Baked goods, Chocolate, Pies, Recipes chocolate cream vegan, creamy chocolate cake, Dark Chocolate Shortbread Ganache Tart {vegan}, how to make vegan ganache, vegan tart

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Kommentare

  1. superfitbabe meint

    11. Dezember 2017 um 15:52

    What a clever idea, using the dry chickpeas as weights to hold the crust shape! This ganache tart looks absolutely incredible. I never knew about blind baking either–I might have to try it out one day!

    Antworten
  2. Norine meint

    27. Dezember 2017 um 1:31

    Just wondering if you could use regular butter and all purpose flour instead of spelt flour and vegan butter?

    Antworten
    • Lara meint

      27. Dezember 2017 um 6:03

      Yes totally! Make sure the butter is cold 🙂

      Antworten
  3. Daphne meint

    30. Dezember 2017 um 7:46

    Why do u name it refined sugar free when you are using powdered white sugar? Anyway, any unrefined substitute for this, example coconut sugar or maple syrup etc? Thanks.

    Antworten
    • Lara meint

      30. Dezember 2017 um 7:54

      Sure any alternative works many people don‘t have access to them that is why

      Antworten
  4. Jess meint

    25. Februar 2018 um 18:59

    Could you standardise the ingredients list, and convert for non-US bakers? Flour is given in cups – those of us not in the US have no idea whether the flour is supposed to be loose or tamped as that would result in wildly different amounts. I used the grams measurement of butter as we don’t have sticks, but couldn’t bring the pastry together so had to add more fat plus some water. And then the alternative measurement for the chocolate is listed in ounces! I’m just hoping the whole thing works out. It looks amazing so I have my fingers crossed.

    Antworten
    • Lara meint

      25. Februar 2018 um 19:03

      Hi Jess most of the time there is a recipe in German with EU measurements. I am working hard to translate every single recipe it just takes time as I am not a superhero 😉 I hope you like the tart.

      Antworten
  5. Jenia meint

    7. September 2018 um 13:48

    looks amazing 🙂 what is the size of a pan for this amount of ingridients ?

    Antworten
    • Lara meint

      11. September 2018 um 6:22

      about a 6 inch Springform 🙂

      Antworten
  6. Mutie meint

    9. Juli 2019 um 8:43

    This recipe concept is wonderful!!!

    Antworten

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