Why I think you’ll love this Vegan Chocolate Custard Tart:
It’s a double chocolate tart! With a silky smooth custard filling with a walnut coconut crust.
As well as being vegan, this tart is also a gluten free and oil free recipe.
It’s made without tofu, cashews and avocado which can be common ingredients for these types of vegan desserts.
Perfect for gatherings or celebrations like a birthday, Christmas or Easter (you could even top the tart with some broken up vegan easter eggs. Cute!).
Some notes to help you create the perfect tart:
The easiest way to create the tart shell is to tip about half of the mixture into the tart pan first and start pressing it up against the sides forming the edges. Add more of the mixture as you need it, finishing with the bottom of the tart shell last.
Make sure when pressing the shell mixture into the tart pan that it isn’t too thick where the edge meets the bottom. When it’s ready to eat, you want to be able to take a spoon full without it being too thick to get through or making a loud clunk sound on the plate!
When cooking the custard, you want a really thick custard consistency. Mine takes about 8 minutes. If it’s not thick it won’t set firm enough to cut into perfect slices.
It’s important not to make any drastic temperature changes to prevent cracks in the custard while it’s cooling before refrigerating. Just make sure after adding the custard into the tart shell, to leave it out to cool before popping it in the fridge. I leave mine out for 30 minutes. Alternatively place a piece of cling wrap directly onto the custard after pouring it into the shell, covering it completely and trying to avoid any air bubbles. Refrigerate to set. This will also prevent any cracks from forming.
I sifted some dutch cocoa powder over the top of the final tart and added some chocolate twirls on top (did a quick chocolate twirl youtube search and used this one).
If you’re looking for some more tart recipes, you might like these: Vegan Lemon Curd Tart, The Best Vegan Salted Caramel Tart, Vegan Vanilla Cream Tart with Roasted Balsamic Strawberries, Matcha Cream Tarts with Chocolate Crust and No-Bake Chocolate Tarts.
If you make this recipe, I would love for you to let me know how it went in the comments below (don’t forget to leave a star rating!).
Happy tart baking!Print
A creamy chocolate custard filling with a chocolate walnut crust that’s vegan, gluten free and oil free. Perfect for celebrations!
- 2 cups raw walnuts
- 1 1/2 cups desiccated coconut
- 1/4 cup cocoa powder
- 1/4 cup rice malt syrup (make sure it’s labeled gluten free if needed)
- 1 tsp vanilla extract
- 1 1/4 cup unsweetened almond milk
- 1/3 cup cocoa powder
- 4 tbsp cornflour*
- 2 cups canned full fat coconut milk
- 1/2 cup rice malt syrup
- 3 tsp vanilla extract
- pinch of salt
- Add walnuts to a high speed blender and pulse until a course meal is formed. Add desiccated coconut and cocoa powder. Blend until just combined.
- Add the rice malt syrup and vanilla extract, blend until everything sticks together. At this point the mixture may be quite thick. If your blender struggles to mix this, use a spoon to combine the rice malt syrup if this is easier.
- Preheat oven to 180°C (356°F). Press the mixture into a non stick 25cm tart pan with a removable bottom.
- Place the tart shell on a baking tray. This makes it easier to remove the tart pan from the oven when hot. Bake for 12 minutes. It will still appear soft when straight out of the oven. Press down any parts that have risen with a spoon when warm. Set aside to cool completely.
- Off the heat, add almond milk, cocoa powder and cornflour into a large pot. Whisk really well to ensure there’s no lumps. Whisk in the rest of the ingredients for the filling.
- Place the pot on medium to high heat. Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The custard will start to form first on the bottom, when you notice this happening, give it a whisk to make sure the custard stays smooth (continue to whisk now and then throughout). When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency. Mine takes about 8 minutes.
- Tap the bottom of the pot on a bench to burst any bubbles that may have formed, before pouring the custard into the shell. Let cool. Refrigerate for a minimum of 3 hours or until set.
- Remove the tart from the pan and slice. Store in an airtight container in the fridge.
*Here in Australia, cornflour is the same as cornstarch. It is for thickening purposes and is white.
Keywords: vegan chocolate tart, gluten free chocolate tart, vegan chocolate custard