French Chocolate Tart Recipe (Tarte au Chocolat)
This simple French Chocolate Tart Recipe features a crisp chocolate pastry filled with a glossy, rich and silky chocolate ganache filling. A stylish vegan dessert that is made without dairy or eggs (but is just as decadent as a traditional version!)
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Serves: 12 small slices (or 10 larger)
Calories: 287kcal
Ingredients
For the chocolate pastry:
- 160 g plain flour (or pastry flour or all purpose flour)
- 30 g icing sugar (powdered sugar)
- 20 g cocoa powder
- 10 g ground almonds
- 110 g dairy free butter (cut into cubes, block butter not margarine)
- 1 tbsp water (cold)
For the chocolate ganache filling:
- 210 g dairy free cream (such as soya)
- 20 g maple syrup
- ¾ tsp vanilla extract
- 140 g 70% dark chocolate (vegan/dairy free)
- 70 g vegan milk chocolate
Equipment
- 20cm (8”) Fluted Pie Tin
Instructions
To make the chocolate pastry:
- Add all of the pastry ingredients, except the water, to a food processor and blend until the mixture resembles breadcrumbs (approximately 20 seconds).160 g plain flour, 30 g icing sugar, 20 g cocoa powder, 10 g ground almonds, 110 g dairy free butter
- Add 1 tbsp cold water and blitz again briefly (approximately 10 seconds).1 tbsp water
- Take a small handful of the mixture and squeeze it together in your hand - if the mixture comes together into a ball then it’s ready, if not add another tsp of cold water and blend again before testing once more.
- Remove the mixture from the food processor and bring it together into a ball. Press the ball down slightly to form a disc, wrap it in a reusable wrap or eco cling film and refrigerate it for 1 hour (or place it in the freezer for 30 minutes).Note: Chilling the dough before baking helps to prevent the butter from leaking out during baking.Making the pastry in advance: If you’re not ready to bake your pastry just yet, you can wrap the dough in eco cling film (or a reusable wrap / a sandwich bag) and either pop it in the fridge for up to 2 days, or freeze it for up to a month. If you have frozen your pastry, defrost it fully in the fridge for 24 hours before rolling it out and baking it.
- Spray a light coating of spray oil onto a non stick metal tart pan with a removable base (20cm / 8”). The spray oil helps to prevent the pastry from sticking to the pan and makes it easier to remove once it’s baked.
- Once the pastry has chilled, transfer the dough to a lightly floured smooth surface. Knead the dough briefly for a couple of seconds to make it easier to roll out (but don’t over-work it).
- Roll the dough out using a rolling pin, until it is around 2mm thick (1/4 cm or 1/8").
- Transfer the pastry to the tart tin. Tip: To do this we like to roll the pastry gently around our rolling pin. We can then transfer it to the tart tin whilst holding it wrapped around the rolling pin.Note: If you’ve had any mishaps along the way, don’t worry, this pastry is forgiving - just patch it up as necessary, pressing spare pastry gently into any holes.
- Lightly prick the base of the pastry case with a fork.
- Bake the pastry case at 150°C fan (170°C conventional / 325°F / gas mark 3) for around 15 minutes, or until the base feels dry to the touch.Tip: For an extra neat finish, line the pastry case with parchment paper and then fill it with dried beans or rice before baking. This will prevent the pastry from puffing up. It will likely take a few minutes longer to bake than an unfilled pastry case - carefully lift the parchment paper up off the pastry and look at the centre of the tart, if the pastry looks dark/damp, it needs a few more minutes.
To make the chocolate ganache filling:
- Roughly chop the milk and dark chocolate.140 g 70% dark chocolate, 70 g vegan milk chocolate
- Add the cream, maple syrup and vanilla to a medium saucepan and bring the mixture to the boil.210 g dairy free cream, 20 g maple syrup, 3/4 tsp vanilla extract
- Reduce the heat as low as it will go and add the chopped chocolate to the cream mixture in the saucepan. Stir the mixture with a spoon until the chocolate has melted and the mixture is thick and glossy (around 3 minutes).
- Pour the chocolate mixture into the pre-baked tart case and set it aside at room temperature to cool (this will take around 1 hour).Note: After this time the tart can be covered in foil and refrigerated (just be careful that the foil does not touch the top of the filling, otherwise it may mark that beautiful glossy finish). We recommend serving this tart at room temperature, so bring it out of the fridge 30 minutes before serving.
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: France
Please note: This recipe was originally posted in August 2024 and was updated in July 2025.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 287kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Sodium: 64mg | Fiber: 3g | Sugar: 10g | Net Carbohydrates: 22g
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