This post is also available in: Deutsch (German)
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 might look like a time-consuming project it is actually one of the easiest desserts I’ve ever made.
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!
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
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.
- 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)
- In a large bowl combine the flour with the cold butter (in pieces) and add the powdered sugar, cocoa powder, baking soda and salt
- Knead until you have a homogenous dough
- Wrap into plastic foil and store in fridge for about 20 minutes
- Preheat your oven to 350F.
- Oil brush your round springform and press the dough into and onto the pan (don't forget the edges)
- Put a baking sheet over the dough and pour over the dry chickpeas as a weight.
- Bake with the chickpea weights for about 15 minutes, then remove the chickpeas and baking sheet and bake for another 15 minutes.
- For the filling, break dark chocolate into pieces and place into a bowl
- Carefully heat the coconut milk and pour over the chocolate until fully covered
- Let sit for 3 minutes and then slowly stir until everything is well combined.
- 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 :))
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This recipe concept is wonderful!!!
about a 6 inch Springform 🙂
looks amazing 🙂 what is the size of a pan for this amount of ingridients ?
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.
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.
Sure any alternative works many people don‘t have access to them that is why
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.
Yes totally! Make sure the butter is cold 🙂
Just wondering if you could use regular butter and all purpose flour instead of spelt flour and vegan butter?
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!