This delectable tart combines chocolate ganache filling, sweet shortbread cookie crust, and fresh raspberries for a truly spectacular dessert! It is perfect anytime you need a fancy presentation that can be made ahead, and it also freezes very well so any leftovers can be pulled out a slice at a time when you want a chocolate treat. Here are the ingredients you will need to make this wonderful tart:
Start by making a shortbread tart shell and letting it cool completely.
Rinse 12 oz of fresh raspberries, then turn them upside down on paper towels and allow them to dry thoroughly while you make the tart shell. I like to arrange the raspberries as they will be in the tart, so I can save out the prettiest ones to use for garnishing the slices later.
Next, pour the chocolate chips into a medium-sized glass mixing bowl:
Add the coconut milk to a glass measuring cup, then heat in the microwave until it has fully melted.
Now you have to decide how firm you want your ganache filling to be. The photos below (except for the one with the whipped topping) show the ganache made with the full can of coconut milk. It is sliceable when chilled, but will start to get a bit soft if left at room temperature for an hour or so. If you want the filling to stay set longer at room temperature, then remove 3 to 4 TBS of the coconut milk before proceeding to the next step.
Heat the coconut milk to boiling, then add the vanilla and 1/4 tsp of instant coffee granules (optional, but they give an added depth of flavor to the ganache.) Stir to combine.
Pour the hot mixture over the chocolate chips. Let stand for several minutes:
Give the mixture a stir to be sure the chocolate chips are melted, then whisk together. Do not whisk too quickly, though, as you do not want to introduce air bubbles.
Add the vegan butter (I use Earth Balance) and whisk until the butter is melted:
The ganache should be smooth, glossy, and as free of air bubbles as possible:
Gently push up on the removable bottom of your tart pan, and carefully remove the ring. Leave the crust on the bottom of the pan for now.
Spoon a bit of the ganache into your tart shell and spread it around. You want to fully coat the bottom of the crust with a thin layer of ganache.
Add a ring of about 18 to 20 raspberries close to the crust. They should be close, but not touching the edge of the crust because you want some of the ganache to fill in that space. You also want some space for the ganache between the raspberries.
Add a second ring of 10 to 12 raspberries:
Finally, add a third ring of 5 or 6 more, plus one in the center:
Spoon more ganache into the shell around and over the raspberries until it reaches the top of the tart shell. Mine was just a bit overfilled, but my raspberries were a little too big and I was trying to fully cover them.
Let the ganache cool to room temperature and firm up before moving the uncovered tart to the fridge. Chill for at least three to four hours, and preferably overnight.
You will have more ganache than will fit in the tart. Let it cool to room temperature, then cover and refrigerate.
This step is optional, but it helps to make a pretty presentation when your raspberries are too large for your tart shell. Use a vegetable peeler to shave a vegan chocolate bar over the tart, then use a pastry brush to remove the chocolate shavings from the crust edge.
This step is also optional, and you can decorate your tart however you like. (I show another of my favorite presentations below.) Add the leftover ganache to a pastry bag with a piping tip and place it back in the fridge.
Slice your tart into quarters, then carefully remove the pieces from the bottom of the tart pan before cutting them into smaller pieces.
Optional: pipe a rosette of ganache onto each slice and add a raspberry.
Serve rustically,
Or, go for a fancier presentation!
This photo shows another tart that I made with 360 g (1 1/2 c) of coconut milk and vegan dark chocolate chips. I added a rosette of vegan whipped topping, a sugared raspberry, and a mint leaf, then added drops of melted raspberry jam to the plate:
Enjoy!
Chocolate Raspberry Tart
This delectable tart combines chocolate ganache filling, sweet shortbread cookie crust, and fresh raspberries for a truly spectacular dessert!
Ingredients
- 1 Baked Shortbread Crust
- 13.6 oz can Coconut Milk
- 12 oz Vegan Chocolate Chips
- 12 oz Fresh Raspberries
- 56 g (4 TBS) Vegan Butter (I use Earth Balance)
- 10 g (2 tsp) Vanilla Extract
- 1/4 tsp Instant Coffee Granules (optional)
- Vegan Chocolate Bar (optional)
Instructions
-
Start by making a shortbread tart shell and letting it cool completely.
-
Rinse 12 oz of fresh raspberries, then turn them upside down on paper towels and allow them to dry thoroughly while you make the tart shell. I like to arrange the raspberries as they will be in the tart, so I can save out the prettiest ones to use for garnishing the slices later.
-
Pour the chocolate chips into a medium-sized glass mixing bowl.
-
Add the coconut milk to a glass measuring cup, then heat in the microwave until it has fully melted. Now you have to decide how firm you want your ganache filling to be. The photos in my post (except for the one with the whipped topping) show the ganache made with the full can of coconut milk. It is sliceable when chilled, but will start to get a bit soft if left at room temperature for an hour or so. If you want the filling to stay set longer at room temperature, then remove 3 to 4 TBS of the coconut milk before proceeding to the next step.
-
Heat the coconut milk to boiling, then add the vanilla and 1/4 tsp instant coffee granules (optional, but they give an added depth of flavor to the ganache.) Stir to combine.
-
Pour the hot mixture over the chocolate chips. Let stand for several minutes, then give the mixture a stir to be sure the chocolate chips are melted. Whisk until smooth. Do not whisk too quickly, though, as you do not want to introduce air bubbles.
-
Add the vegan butter (I use Earth Balance) and whisk until the butter is melted. The ganache should be smooth, glossy, and as free of air bubbles as possible.
-
Gently push up on the removable bottom of your tart pan, and carefully remove the ring. Leave the crust on the bottom of the pan for now. Spoon a bit of the ganache into your tart shell and spread it around. You want to fully coat the bottom of the crust with a thin layer of ganache.
-
Add a ring of about 18 to 20 raspberries close to the crust. They should be close, but not touching the edge of the crust because you want some of the ganache to fill in that space. You also want some space for the ganache between the raspberries. Add a second ring of 10 to 12 raspberries inside the first ring. Finally, add a third ring of 5 or 6 more, plus one in the center.
-
Spoon more ganache into the shell around and over the raspberries until it reaches the top of the tart shell. Let the ganache cool to room temperature and firm up before moving the uncovered tart to the fridge. Chill for at least three to four hours, and preferably overnight. You will have more ganache than will fit in the tart. Let it cool to room temperature, then cover and refrigerate.
-
This step is optional, but it helps to make a pretty presentation when your raspberries are too large for your tart shell. Use a vegetable peeler to shave a vegan chocolate bar over the chilled tart, then use a pastry brush to remove the chocolate shavings from the crust edge.
-
Slice your tart into quarters, then carefully remove the pieces from the bottom of the tart pan before cutting them into smaller pieces.
-
Optional: Add the leftover ganache to a pastry bag with a piping tip and pipe a rosette of ganache onto each slice. Press a raspberry into the center of each rosette.
-
Keep the tart chilled until you are ready to serve it, and chill any leftovers. You can also freeze slices and defrost at room temperature for 30 to 60 minutes before serving.
Recipe Notes
- Times do not include making the tart shell or chilling the finished tart.