Free Recipe for Thermomix · Plant-Based
A deceptively easy, make-ahead chocolate tart, dairy free, crowd-pleasing and ready when you need to make magic happen.
This dairy-free easy peasy chocolate tart is made in the Thermomix in about 45 minutes plus at least 4 hours setting time, and the recipe serves 10.
This recipe is straight out of our brand-new cookbook Thermo Plant-Based: Recipes for Everyone, but we have posted it free on the website to show you just how easy and delicious the recipes in this cookbook are.
This has become my go-to sweet when I am bringing dessert to a social event. It is incredibly simple to whip up (deceptively so), easily transportable, best served cold and can be made days in advance. All boxes ticked. All of the ingredients are staples or happily live in the pantry, so it might be worth picking up a packet of biscuits and a block of chocolate next time you are at the supermarket, ready to stash away for when you need to make magic happen.
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Where this recipe comes from
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Let's Make
Dairy-Free Easy Peasy Chocolate Tart (for Thermomix)
Serves 10 · Thermomix or thermo cooker · about 45 minutes plus 4 hours setting
Ingredients
*Gingernuts are my favourite here, but any sweet biscuit works. Use gluten-free biscuits for a gluten-free option.
**A homemade or purchased plant butter both work. For a nut and soy-free option, use a nut and soy-free plant butter.
***We used a relatively sweet dark chocolate (approx. 60% cocoa). If using a darker chocolate, the ganache may not be sweet enough, so add white sugar to taste at step 6 (50g is a good starting point). Most dark chocolate is dairy free, but check the packaging; for a soy-free option, ensure the chocolate is soy free.
The Tools
Method
Preheat oven to 180C.
Place biscuits and butter in the mixing bowl, mill 5 sec / speed 8. Scrape down the sides.
Warm 3 min / 50C / speed 1.
Tip the crumb into a 20cm loose-bottom tart tin and press firmly so it coats both the base and the sides (approximately 3cm up the sides). Bake for 10 minutes.
Meanwhile, make the chocolate ganache. Open the coconut cream cans, there should be a separation of thick coconut cream at the top and watery coconut milk at the bottom. If yours is not separated, sit it in the fridge undisturbed for 30 minutes.
Weigh 370g of the thick coconut cream and 40g of the thin coconut milk into the mixing bowl. Add the chocolate, vanilla and salt, cook 10 min / 80C / speed 2.
Mix 20 sec / speed 6.
Allow the tart crust to cool for a minimum of 5 minutes before pouring in the warm ganache. Smooth the top with a spatula, palette knife or the back of a spoon if needed. Allow to set in the fridge for a minimum of 4 hours before serving (or set in the freezer for 1 hour to speed things up).
To finish
Serve chilled, sprinkled with salt flakes. The tart keeps for up to a week in the fridge, or three months in the freezer, so it is ready whenever dessert duty calls.
Frequently Asked Questions
Can I make this chocolate tart ahead of time?
Yes, this tart is made for making ahead. It keeps for up to a week in the fridge or three months in the freezer, and it is best served cold.
Can I make it gluten free?
Yes. Any sweet biscuit works for the base, so simply use gluten-free biscuits for a gluten-free tart.
Is this tart vegan?
Yes, it is vegan, vegetarian, dairy free and egg free. Most dark chocolate is dairy free, but check the packaging to be sure, and choose a soy-free chocolate and plant butter for a soy-free option.
What chocolate works best?
We used a relatively sweet dark chocolate of approximately 60 percent cocoa. If you use a darker chocolate, the ganache may not be sweet enough, so add white sugar to taste at step 6; 50g is a good starting point.
How can I speed up the setting time?
Instead of setting the tart in the fridge for a minimum of 4 hours, set it in the freezer for 1 hour.
Want to get more from your Thermomix?
If this tart is anything to go by, you will love the rest of Thermo Plant-Based, easy, delicious vegan recipes for everyone, made for your Thermomix.
