- 200g plain gluten free flour
- 120g palm oil free butter (I used Naturli)
- 60g brown sugar
- 2 Tbsp cold almond milk
- 100ml almond milk
- 100ml fresh coffee
- 400g dark chocolate (I used Seed & Bean)
- 100g cold palm oil free butter (I used Naturli)
- Coconut oil or palm oil free butter to grease the tart tin
- Dried legumes or pulses to blind bake the tart base
- Start by creating the tart dough: Combine the cubed vegan butter with the plain gluten free flour, brown sugar and almond milk. Roll the dough into a ball, cover it with kitchen foil and place it in the fridge for about 30 minutes.
- Preheat your oven to 200C and grease your tart tin. Thinly roll out the dough between two baking sheets, then gently place the dough into the tart tin. Alternatively you can press gently press the dough into the tart tin with your hands, if this is easier for you.
- Place a baking sheet onto the tart base and fill it with dried legumes or pulses, then bake the base blind for about 25-30 minutes (I used dried soy beans). Remove the legumes/pulses and let your tart base cool completely.
- For the filling combine the almond milk with freshly brewed coffee and heat the mix, but don’t boil it. Roughly chop the dark chocolate and place it in a bowl, then pour over the hot coffee-almond milk mix and gently stir until the chocolate is melted and you have a smooth mix. Add in the cold butter and stir until combined and smooth.
- Gently pour the mixture into the tart base. Use a spatula or a knife to smooth the top and place the tart into your fridge for at least 3.5 hrs to set.
- Feel free to decorate the tart to your liking (I love adding some cheeky Perkier Bites to the top!) & enjoy!
Keywords: vegan tart, vegan chocolate coffee tart, vegan chocolate tart, gluten free vegan tart, gluten free vegan chocolate tart