Rich and decadent Chocolate Tart with Strawberries! Made entirely vegan, with a healthier spelt flour crust and a creamy chocolate-vanilla ganache filling. Refreshing strawberries on top round up this divine and delicate dessert. It is insanely delicious, looks so pretty (almost too pretty to eat) and it is very simple to make!
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Beginner friendly
- Low sugar recipe
- Quick and healthy
- Traditional home baking made plant-based
👩🏽🍳 How to make the crust
The shortbread crust is super simple and easy to make! To make this crust healthier use spelt flour. Spelt is a whole grain, that offers more nutrition than regular white wheat flour. Incorporating whole grains into your diet can be an excellent source of extra dietary fiber, vitamins, and minerals.
However, if you prefer regular flour, you can use that too. Feel free to use all-purpose instead!
This recipe uses only 8 simple ingredients!
- vegan butter
- powdered sugar (if you are located in the US make sure to choose a vegan sugar brand)
- flour (such as spelt, or regular)
- cook and serve vanilla pudding powder
- plant milk (eg almond, soy, oat)
- vegan chocolate
- strawberries for the topping
🤔 What is Agar-agar?
Agar-agar is a plant-based gelatin substitute produced from a variety of seaweed vegetation. For this recipe, we are using agar flakes, but they can also be bought as a powder, bars, and strands.
Agar-agar helps the vanilla chocolate filling to set and firm up enough so it won’t be runny when cut. It does not add any taste to the filling. You can find Agar in Asian markets, health food stores, and online.
Some grocery stores that have a health food section or specialty cooking supplies may carry it as well. Agar has no calories, no sugar, no carbs, and no fat. It is free from soy, corn, gluten, yeast, wheat, starch, milk, egg, and preservatives. It is also a good source of fiber, calcium, and iron.
🍫 Where to find vegan chocolate
Any vegan chocolate will do here, but you must choose one that you like the taste of. Most grocery stores carry a variety of plant-based chocolate, but you can also find many brands online.
There isn’t any added sugar to the chocolate ganache, despite the added sugar in the pudding mix may have that you use. If you choose very dark chocolate that is quite bitter and not very sweet, it’s very likely that your ganache filling will taste like that. Make sure you like the taste of the vegan chocolate you’re using or add some extra vegan sugar.
This chocolate tart with strawberries is perfect to make in advance. After putting it together it needs some time to set. It is perfect to make the night before and let it set overnight in the fridge! By the way, this tart keeps very well in the fridge for up to a week. I’d recommend assembling the fresh strawberries onto the tart shortly before serving. This way the freshness of the fruit is guaranteed!
Keep refrigerated, and best in an air-tight container. Without the strawberries, this tart will last for at least 3-4 days in the refrigerator. After the second day, the tart crust may start to get a bit soft. With the strawberries as a topping, the tart should be enjoyed within the same day.
🍰 More desserts
Looking for more vegan tart recipes? Check out these mini fruit tarts with a classic flaky shortbread crust and silky soft vanilla custard. In the mood for more chocolate? This gooey and chocolaty vegan s'mores pie will give you campfire vibes at home! For more sweets and treats browse our recipe page!
Chocolate Tart with Strawberries (vegan)
- Ø 9" tart pan (23 cm)
- 120 g vegan butter, at room temperature (½ cup)
- 25 g powdered sugar (¼ cup)
- 125 g spelt flour, or unbleached all-purpose flour (1 cup)
Chocolate-Vanilla Ganache Filling
- 40 g vanilla pudding powder, eg: jell-o cook & serve (4 tbsp)
- 300 ml plant based milk (eg: almond or oat milk) (1 ¼ cup)
- 1 teaspoon agar-agar flakes (2 g)
- 80 g of vegan chocolate (2.8 oz)
- optional: if you want the filling to be sweeter add some organic cane sugar
- fresh strawberries
- optional: edible flowers
- Preheat oven to 355°F / 180°C. Lightly grease tart pan, with canola oil or vegan butter. In a mixing bowl add butter and powdered sugar.
- To make the shortbread crust add butter and powdered sugar to a mixing bowl. With an electric mixer beat until light and fluffy. Add flour, and beat until dough just comes together. It's fine, if it’s still a little crumbly, as long as it’s moist enough to form a crust when you put it in your pan. Pour the dough into your prepared pan. Spread out evenly and press the dough into the corners. Continue until your pan is evenly filled. Using a fork gently prick the dough several times. Bake for about 20 minutes, or until lightly browned. Remove from the oven and place on a wire rack to cool. You can either make the crust a day ahead, or let cool down while you make the filling.
- To make the filling mix 2 tablespoon (60 ml) plant milk with vanilla pudding powder, then add agar-agar flakes. Whisk again and add the remaining milk. Whisk everything until combined. Add mix to a sauce pan. Break chocolate into pieces and add to sauce pan as well. Bring to a boil while constantly stirring. The chocolate should dissolve and combine with the vanilla pudding mix. Once boiling put heat down and simmer for 5-6 minutes – stirring occasionally. Take saucepan from heat and pour filling evenly into crust.
- Once filled make sure there are no air bubbles (If there are any, pop air bubbles with tooth pick or gently tap the pan onto countertop). Let custard set and cool down completely. Remove from tart pan. Wash, and slice strawberries and top tart shortly before serving. Decorate with edible flowers, if desired. Enjoy!
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