These indulgent vegan chocolate raspberry tarts are easy to make even if you are not too sure about making pastry. There’s no rolling required, and the decadent no-cook chocolate mousse is made in the blender. Use a raspberry preserve (not jam) for a fresh, not too sweet compliment to the chocolate, and then top them off with a silky ganache!
I’ve been wanting to make tarts like these for some time. Initially I was thinking of making a raspberry based jell with agar-agar. Recently though, I needed a batch of tarts quickly for a project I was working on but didn’t have time to test a jell recipe. I had just bought some seedless raspberry preserves and got to thinking…what if I just simplified and used the preserves instead?
So I made the chocolate shortbread crusts, painted on a layer of chocolate to seal the crust (no soggy bottoms here!), added a layer of the raspberry preserves, and then a layer of no-cook silky chocolate mousse. I topped each tart off with a luscious layer of ganache. They chilled in the fridge for a bit and when we tested them, our eyes literally rolled into the back of our heads. These tarts are legit and vegan without compromise. If chocolate and raspberry is a combo you like, you are going to be obsessed with these!
Tips for Perfect Chocolate Raspberry Dream Tarts:
- use confectioner’s sugar instead of granulated sugar in the crust. The crust will be smoother in texture.
- use refined coconut oil in the crust. If you use regular coconut oil, the crust will taste a bit like…you guessed it, coconut. This might not bother you, but I was looking for no competition with the chocolate and raspberry flavors. If you prefer, you could try using vegan margarine (stick type only, the tub variety has too much water in it) and use the plant-based milk only if necessary. I haven’t tested this, but I don’t suspect any trouble. Otherwise, you could use vegan non-hydrogenated shortening.
- don’t skip freezing the crust before baking. This is especially important if you are using the coconut oil. Without freezing we risk two possible pastry horrors: 1) the coconut oil melts completely as soon as it’s heated and the crusts slump to the bottom of the tart pans; or 2) the tart shells shrink and become distorted shapes. Freezing makes sure the pastry keeps its shape and has minimal shrinkage.
- for the mousse, use “extra-firm” silken tofu. “Soft” silken tofu isn’t thick enough, and the regular blocks of tofu you find in the cooler section aren’t going to be as smooth or mild in flavor. Extra-firm silken tofu is most often found in tetra-paks which are shelf-stable (i.e. don’t need refrigeration). Occasionally, I’ve seen “dessert” tofu sold in the cooler section – I’ve used these in other recipes but I haven’t tested this type in this recipe. They seem to have a higher water content and may be similar to soft silken tofu so may not give you a thick enough mousse for tarts. I’ll test this at some point, and report back! In the meantime, extra-firm silken tofu is the way to go!
- use good vegan chocolate. It doesn’t need to be fancy or pricey, but use what you’d eat and enjoy on its own. After all, the chocolate is a key player in this recipe so it shouldn’t taste like wax like some chocolate out there.
- use raspberry preserve. We’re not talking about the so-sweet-it-makes-your-teeth-hurt raspberry jam. Often, a preserve is sweetened with juice and way less sugar so the raspberry flavor really shines!
- take care when melting your chocolate, especially if you’re using a microwave. Few things are more disappointing during baking than chocolate that has been overheated and seizes. Seizing is a point of no return – there’s no fixing this. Rather than the sacrilege of tossing chocolate in the compost bin (or eating it as it and pretending it’s enjoyable), it’s best to baby the chocolate as it melts. Check on it every 30 seconds, stirring it each time.
- let the assembled tarts cool completely so they set up. This isn’t critical if you aren’t cutting them in half and sharing, but they look so much prettier once they’re set. Plus I find the flavors even better when chilled!
If you make these Vegan Chocolate Raspberry Dream Tarts, please let me know in the comments below and feel free to give it a rating! Also, I love connecting on Instagram where you can tag me in your creations using my recipes. I love seeing what you’re up to in the kitchen! Thanks for reading along and I hope you love this recipe!
Vegan Chocolate Raspberry Dream Tartlets
For the Chocolate Crust:
- 1 cup all-purpose flour
- ¾ cup confectioner's sugar
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
- ⅔ cup refined coconut oil
- 1 tbsp unsweetened plant-based milk
For the Chocolate Mousse:
- 349 gram pkg extra-firm silken tofu, drained (the shelf-stable, tetra-pak type)
- 1 cup semi-sweet vegan chocolate chips (or chopped vegan chocolate)
- ⅓ cup dark maple syrup
- 2 tsp vanilla extract
For the Rest of the Filling and the Chocolate Ganache:
- ½ cup vegan chocolate chips (or chopped vegan chocolate)
- 6 tbsp seedless raspberry preserves
- 6 tbsp full-fat coconut milk
- ⅓ cup vegan chocolate chips (or chopped vegan chocolate)
- fresh raspberries for garnish, if desired
For the Chocolate Pastry:
- Preheat the oven to 350°F.
- Combine all the ingredients for the pastry (except the plant-based milk) in the food processor. Pulse until well blended, then drizzle in the plant-based milk. Keep pulsing until the dough comes together, scraping down the sides as necessary. Divide the dough into 6 even pieces. Press each piece evenly into the tartlet pans. Pierce the crust with a fork all over to help prevent puffing during baking. Freeze for 30 minutes, then bake for 12-14 minutes, or the pastry appears dry.
For the Chocolate Layer:
- While the tart crusts bakes, melt 1/2 cup of vegan chocolate chips in a double boiler or in a small bowl in 30 bursts in the microwave. Stir well after each burst, and don't over heat or the chocolate will seize and become unusable. While the tarts are still warm, brush each one with a thin layer of the melted chocolate. Each tart should have about 1 tablespoon of the melted chocolate. Set aside to cool to room temperature, then move them to chill in the fridge until the chocolate has set, about 15 minutes.
For the Chocolate Mousse:
- In the meantime, make the mousse. Again, you can do this in a double boiler, or in the microwave in 30 second bursts, stirring well each time you check it. Do not overheat or it will seize and become unusable.
- Combine the drained tofu, maple syrup, and vanilla extract in a blender. Blend on high until smooth and silky. Add the melted chocolate and blend again until well combined, scraping down the sides as needed.
For the Ganache:
- Heat the coconut milk in a small pot over low heat until steaming but not boiling. Stir in the chocolate, and whisk constantly until smooth and shiny. Remove from heat and set aside to come down to room temperature.
- Spread one tablespoon of raspberry preserve evenly over the bottom of each tart.
- Then spread 1/3 cup + 2 tablespoons of the chocolate mousse over the raspberry preserves. Chill the tarts in the fridge until the mousse has set, about 1-2 hours.
- Spread 2 tablespoons of ganache over the mousse in each tart. Garnish with fresh raspberries, if desired. Store in fridge for up to 5 days.