You know, there’s something special about tarts that warms the heart and brings back a wealth of cherished memories. Maybe it’s the way they cradle sweet fillings or the tender crust that crumbles just so when you take that first piece. This Vegan Mint Chocolate Tart is like a sweet whisper from the past, a blend of nostalgia and a dash of innovation that promises to bring everyone together around the table.
Why make this recipe? Well, dear friend, let me tell you—it’s simple, delicious, and oh-so-satisfying. This tart captures the essence of a sun-kissed garden, where fresh mint dances in the breeze and rich chocolate beckons. Whether it’s a cozy family gathering or a quiet evening at home, this sweet treat is perfect for any occasion.
How to make Vegan Mint Chocolate Tart
Ingredients:
- 150 g gluten-free all-purpose flour
- 30 g unsweetened cocoa powder
- 100 g vegan butter (chilled)
- 3 tablespoons pure maple syrup
- 1/4 teaspoon sea salt
- 180 g vegan white chocolate
- 240 g coconut cream or chilled full-fat coconut milk
- 20 fresh mint leaves
- 150 g vegan dark chocolate (minimum 70% cocoa)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 30 g vegan white chocolate (melted, optional)
- 30 g vegan dark chocolate (melted, optional)
- Fresh mint leaves (for garnish)
Directions:
- Start by preheating that cozy oven of yours to fan-forced 320°F or conventional 356°F. Grease up your tart tin and dust it with a sprinkle of cocoa powder to create a lovely non-stick surface.
- In a trusty food processor, combine the gluten-free flour, cocoa powder, chilled vegan butter, maple syrup, and sea salt. Blitz it all together until it forms a delightful dough. Let it chill in the fridge for about 30 minutes—this is where the magic begins.
- After a little time has passed, roll out that lovely dough and press it gently into your prepared tart tin. Don’t forget to poke it with a fork; this keeps the crust from puffing up too much while it bakes!
- Pop the tart crust in the oven, covered with parchment paper and some weights, for a good 12 minutes. After that, carefully remove the weights and let it bake for another 10 to 12 minutes until it’s perfectly crisp.
- Now, let’s prepare that luscious white chocolate ganache. Over a gentle bain-marie, melt the vegan white chocolate with coconut cream. Once melted, add in those fresh mint leaves—blitz it all up and strain to get rid of the leaves, leaving you with a minty dream. Pour this delightful mixture into your tart crust and freeze it for two hours.
- While that’s chilling, you can work on the dark chocolate ganache. Melt the vegan dark chocolate with coconut cream, then stir in maple syrup and vanilla extract. Let it cool a bit before pouring it over the firm mint layer. Chill this beauty in the fridge for at least 4 hours—or, if you’re feeling patient, let it sit overnight for the best flavor.
- To make your tart extra special, take a moment to swirl that melted white and dark chocolate around the edges, and add some shavings of chocolate and fresh mint leaves on top for a lovely garnish.
How to serve Vegan Mint Chocolate Tart? Well, when the time comes, slice it with care and serve it on your favorite dessert plates. This tart is heavenly paired with a scoop of coconut whipped cream or even a steaming cup of tea—it’s like a big hug on a plate.
How to store Vegan Mint Chocolate Tart? If there’s any left (a big if!), keep it covered in the fridge for up to a week. Just make sure it’s surrounded by love, as all good food should be!
Tips to make Vegan Mint Chocolate Tart? Remember to let your crust cool completely before adding the ganache layers. That’s the secret to keeping everything well-structured and delicious!
Variations? If you want to mix things up a bit, consider swapping out the mint for fresh basil or even lavender for a more floral taste. We Southern folk love getting creative in the kitchen, don’t we?
FAQs
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Can I use regular flour instead of gluten-free? Absolutely! If gluten isn’t a concern, traditional all-purpose flour will work just fine.
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What can I substitute for coconut milk? Almond milk or oat milk can be used, but keep in mind the texture will differ a bit.
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How do I make it nut-free? Double-check your chocolate brands to ensure they are nut-free, and you should be set!
So as you gather your ingredients and put on your apron, remember that cooking and sharing food is about love. It’s about bringing people together, sharing stories, and making new memories. I hope you enjoy every bite of this Vegan Mint Chocolate Tart as much as I know we will cherish the time spent together creating it. Happy baking, y’all!
Vegan Mint Chocolate Tart
Ingredients
Method
- Preheat the oven to fan-forced 320°F (conventional 356°F) and grease the tart tin, dusting it with cocoa powder.
- In a food processor, combine gluten-free flour, cocoa powder, chilled vegan butter, maple syrup, and sea salt. Blitz until a dough forms, then chill in the fridge for 30 minutes.
- Roll out the chilled dough and press it into the prepared tart tin. Poke it with a fork.
- Bake the crust covered with parchment paper and weights for 12 minutes, then remove the weights and bake for another 10-12 minutes.
- Melt vegan white chocolate with coconut cream over a gentle bain-marie.
- Add fresh mint leaves, blitz, and strain out the leaves.
- Pour the mixture into the tart crust and freeze for 2 hours.
- Melt vegan dark chocolate with coconut cream, stir in maple syrup and vanilla extract.
- Let cool slightly before pouring over the mint layer. Chill in the fridge for at least 4 hours, or overnight for best flavor.
- Swirl melted white and dark chocolate around the edges, adding chocolate shavings and fresh mint leaves on top.
- Slice and serve with coconut whipped cream or tea.