Ingredients
For the Tart Crust
- 150 g gluten-free all-purpose flour
- 30 g unsweetened cocoa powder
- 100 g vegan butter (chilled)
- 3 tablespoons pure maple syrup
- ¼ teaspoon sea salt
For the White Chocolate Mint Ganache
- 180 g vegan white chocolate
- 240 g coconut cream (or chilled full-fat coconut milk)
- 20 fresh mint leaves
For the Dark Chocolate Ganache
- 150 g vegan dark chocolate (minimum 70% cocoa)
- 240 g coconut cream (or chilled full-fat coconut milk)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla paste
For Garnish
- 30 g vegan white chocolate (melted)
- 30 g vegan dark chocolate (melted)
- Fresh mint leaves
Instructions
- Prepare the tart tin: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 9-inch round tart tin’s base and sides with oil or vegan butter. Dust the tin lightly with cocoa powder to prevent sticking.
- Mix and chill the dough: In a food processor, combine gluten-free flour, cocoa powder, chilled vegan butter, maple syrup, and sea salt. Blitz briefly until the mixture forms a loose dough. Shape into a ball and flatten into a disc. Wrap with clingfilm or place in an airtight container then refrigerate for 30 minutes.
- Roll out the dough: Roll the chilled dough into a circle about an inch larger than the tart tin’s circumference. Gently lift the dough over the tart tin and ease it into the tin with your fingers. Trim edges so the dough rises slightly above the sides. Prick the base multiple times with a fork to prevent bubbling.
- Blind bake the tart shell: Cut parchment paper into a circle slightly larger than the tart base and place it on top of the dough. Fill the lined tart shell with dried beans, rice, lentils, or baking beads to weigh it down. Bake for 12 minutes, then remove the weights and parchment paper.
- Bake until crisp: Return the tart shell to the oven and bake for an additional 10-12 minutes until the crust is crisp and set. Remove from the oven and allow to cool slightly.
- Make the white chocolate mint ganache: In a medium heatproof bowl over a simmering water bath, melt the white chocolate with the coconut cream gently, stirring often until smooth.
- Blend and strain the ganache: Transfer the white chocolate mixture and fresh mint leaves to a blender. Blitz until completely smooth. Pour the mixture through a fine-mesh sieve to remove mint leaf bits into a clean bowl.
- Set the mint layer: Pour the smooth mint white chocolate ganache evenly into the baked tart crust. Freeze for 2 hours until fully set.
- Prepare the dark chocolate ganache: Over a bain-marie, melt chopped dark chocolate with coconut cream. Stir in maple syrup and vanilla paste. Let cool for 15 minutes, then stir again until smooth and glossy.
- Pour the dark ganache: Carefully pour the dark chocolate ganache on top of the set mint layer. Gently tap the tart tin on your work surface to remove air bubbles.
- Chill the tart: Place the tart in the refrigerator to chill for at least 4 hours, preferably overnight, until fully set.
- Garnish and serve: Decorate the tart by swirling melted white and dark chocolate around the edges. Finish with chocolate shavings and fresh mint leaves for an elegant presentation.
Notes
- Use gluten-free all-purpose flour to keep this tart gluten-free-friendly.
- Ensure the vegan butter is chilled to help create a flaky tart crust.
- Use high-quality vegan white and dark chocolates with at least 70% cocoa content for best flavor and texture.
- Coconut cream or full-fat coconut milk must be well chilled to achieve the right consistency for the ganaches.
- This tart requires several hours of setting time in the freezer and fridge; plan accordingly.
- For baking weights, dried beans, rice, or lentils work well and can be reused for blind baking.
- Prep Time: 40 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Gluten Free
