Rich, smooth, creamy, dense and sublimely chocolatey – this vegan chocolate tart is just gorgeous! No-one will believe it only took 10 minutes to make!
Here in Cambridge kosher certified food is not so easy to come by as in some other towns & cities. There are a couple of shops that stock bits and pieces, and in particular, our local Sainsbury’s has a small kosher section. I always like to browse their selection, as I feel it tells me what items must be absolutely essential for a Jewish/kosher lifestyle.
G-d help us if that’s the case! The items available seem to be largely chocolate, sweets, snacks, cake, biscuits, crackers, soup powder, mayonnaise and mustard. Oy vey! Don’t misunderstand me – I’m relieved to have locally available kosher goods, and from time to time I do indulge myself in a bag of bissli but I can’t help but feel that somehow the essence of kosher food has been missed.
A while ago I noticed that Sainsbury’s had started stocking ready-made biscuit crumb crusts in the kosher section. These are really incredibly useful for knocking up a quick dessert in a matter of moments, in an emergency. Or any time you want something fast and easy. They last for ages, so I’ve started keeping one in the cupboard on standby, just in case.
My favourite thing to fill the crusts with is this super-simple chocolate and coconut milk ganache. Simply pour it into the crust and pop into the fridge – maximum 10 minutes work, and an amazing result. The chocolate tart is rich, smooth, creamy, dense, sublimely chocolatey, and generally just gorgeous! The contrast between the silky filling and the crumbly crust is wonderful.
Tart it up
Previously, I made this rich chocolate tart as dessert at Rosh Hashanah, when I needed to cook for about 50 people. Obviously I made more than one of them that time! I sprinkled the top with pomegranate seeds, which added sweet-tart crunch, colour, and a bit of seasonality. You can pair the tart with any kind of fruit – I like to serve raspberries alongside it. A dollop of whipped coconut cream wouldn’t be a bad idea either.
I’m still not convinced that pre-made crusts are essential for a kosher lifestyle, but they’re definitely worth browsing the kosher section for!
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Vegan rich chocolate tart
- 170 g pre-made graham cracker crumb crust or equivalent prepared crust
- 300 g dark chocolate (approx. 10½ oz.)
- 400 ml tin coconut milk (approx. 2 cups)
- Remove the cover from the crust so it is ready to fill. Set aside.
- Break the chocolate into squares and place in a large heat-proof bowl.
- Pour the coconut milk into a pan and heat on a medium flame, stirring, until it just comes to a boil. Remove from the heat and pour over the chocolate. Leave to stand for 2-3 minutes.
- Beat the chocolate and coconut milk mixture with a wooden spoon until smooth and glossy. Pour into the crumb crust - it should just fit.
- Refrigerate for several hours until firm. Serve!(Store any leftovers in the fridge.)
If you’re looking for more ideas to fill your biscuit crumb crusts, here are some recipes from other bloggers:
Instant Orange Cheesecake from FabFood4All
Baileys Salted Caramel and Fudge Cream Pie from Munchies and Munchkins
Banoffee Pie from Lovely Appetite
Chocolate Cashew Pie from Tin and Thyme
New York Style Cheesecake from Little Sunny Kitchen
I’m adding this recipe to a few foodie link-ups. Tea Time Treats is organised by Lavender and Lovage and The Hedgecombers, who also hosts this month. Since I made this delicious chocolate tart as part of my birthday tea, I think it definitely qualifies.
The theme for January’s We Should Cocoa, organised by Tin and Thyme and hosted this month by Lovely Appetite, is simple recipes. And recipes don’t get much more simple than this one!