Salted Chocolate Vegan Tart with Pistashios and Coconut Cream

This Salted Chocolate Vegan Tart is so delicious I cannot begin to tell you! It’s really important to use a good quality dark chocolate when making this recipe as you can really taste the difference. In the ProWare office of late we haven’t been able to get enough of Seed and Bean’s salted vegan chocolate. So we decided to make it into a tart!

Image of ProWare's Chocolate VeganTart 2

This tart’s base is a more ‘biscuity’ base, not to be confused with Masterchef’s ‘buttery biscuit base song‘ as we’ve used soya margarine to keep it vegan. And really, this recipe is all about the rich chocolate filling! We’ve also paired it alongside coconut cream which is very versatile. The recipe is based on Ashley Rodriguez’s recipe for Coconut Rhubarb Creamsicles (which is amazing by the way!). To make the coconut cream more thick we’ve removed the coconut water by placing the can in the fridge beforehand. Coconut cream is great served on top of fruit salad, in a Victoria sponge cake, as a topping on Chia Seed Pudding and even as a replacement for whip cream on a latte!

Written by Corin

Serves: 8

Prep time: 5 minutes

Cooking time: 10-15 minutes

Chill time pastry: 60 minutes

Chill time filled tart: 5-6 hours


For the filling

  • 200ml soya milk
  • 150ml water
  • 4 tablespoons sugar
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla extract
  • 255g dark salted vegan chocolate (we used Seed and Bean’s salted dark chocolate)
  • If not using salted chocolate add 1/2 teaspoon fine sea salt
  • 2-3 tablespoons pistachios, chopped

For the biscuit pastry base

  • 250g plain flour
  • 125g icing sugar
  • 1 teaspoon vanilla extract
  • 125g cold soya margarine

For the coconut cream (optional)

  • 1 can full fat coconut milk
  • 2 tablespoons caster sugar
  • 1 teaspoon vanilla extract


Cooking Method

  1. Place a can of coconut milk in the fridge with the side of the can you are going to open facing upwards. Let chill for 1 hour then open the can and carefully pour away the liquid into a bowl or glass. A thick coconut cream will remain in the can. Put this into a medium bowl and whisk together with the sugar and vanilla. Cover then put back in the fridge until you’re ready to eat the tart.
  2. For the pastry sift the flour and icing sugar into a large bowl.
  3. Chop the margarine roughly then add it to the dry ingredients by rubbing it into the flour/icing sugar quickly. Add the vanilla extract and add enough water slowly, little by little stirring with a wooden spoon until it is able to be made into a ball.
  4. Wrap the dough in Clingfilm and put in the fridge to chill for 30 minutes.
  5. When it is nearing the end of the 30 minutes, preheat the oven to 180ºC/350ºF/Gas 4.
  6. Remove the pastry from the fridge and roll out on a floured surface so that it is 1/2 cm in thickness. Then line the tin with the pastry.
  7. Once the tin is lined with the pastry cut a piece of grease proof paper so it over hangs the tin slightly then place your ceramic baking beans inside. Blind bake the pastry in the oven for 15 minutes with another piece of grease proof paper over top of the tart. This will stop the edges from browning too much.
  8. After the blind bake, remove the weight/beans and bake for a further 10-15 minutes. Remove from the oven when it is golden brown and cooked through. The dough is very much like a biscuit base rather than flaky pastry.
  9. Combine the soya milk and water in the milk pan and bring it to a gentle simmer over a low to medium head. In a small bowl mix the cornflour with a few tablespoons of soya milk then return to the milk pan and stir to combine. Bring the mixture to a gentle boil.
  10. Break the chocolate into the medium sized bowl and pour over the hot soya mixture, stirring to combine. Add the vanilla extract and extra sea salt if not using salted chocolate. Pour in the pastry and refrigerate for 5-6 hours.
  11. Chop 2 tablespoons of pistachios and scatter over the chocolate tart before serving and serve with a dollop of coconut cream.



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