Vegan chocolate orange tart. A simple recipe for a delicious tart made from a cocoa and almond shortcrust base and a creamy chocolate ganache filling with orange. This vegan tart tastes incredibly tasty and light, is easy and quick to make and requires only a few ingredients. Perfect for the Christmas season as a light dessert or for any other occasion!
Chocolate and orange have always been a combination that I particularly liked. Do you remember those Jaffa cookies / soft cakes? These pastries with soft biscuits, dark chocolate and a fruity orange filling.
Original sound from my friend: “Tastes like these Jaffa cookies.” OH YES!
This vegan chocolate orange tart is actually reminiscent of the delicious cookies. A simple shortcrust pastry base with cocoa and ground almonds and a creamy chocolate ganache refined with orange. And best of all: the tart is quick and easy to make!
Vegan Chocolate Orange Tart – The details
The vegan tart is made very simple: a simple shortcrust pastry with cocoa and ground almonds as a base and a creamy chocolate ganache made from just a few ingredients.
Start with the shortcrust pastry base: knead all the ingredients quickly to form a dough and press into a lightly greased tart baking pan (ideally with a lifting base). This works best if you roll out the dough and then place it in the mold and press it down firmly. I use this tart shape for this.
Prick the dough a few times with a fork to avoid air bubbles and blind bake in the oven.
Blind baking is a method in which the base of the dough is pre-baked without filling. So that it stays in its shape, it is covered with baking paper and weighted down with dried legumes before blind baking. Chickpeas, peas, lentils, beans or other legumes that you have at home are suitable for this. Alternatively, you can use rice.
After baking, take the mold out of the oven and let the shortcrust pastry base cool down completely.
Chocolate orange filling
The filling is made of a creamy ganache made of dark chocolate, coconut milk, powdered sugar as well as freshly squeezed orange juice and grated orange peel for the fruity aroma and a little bit of lemon juice. I used dark chocolate with orange for this. But you can also use a very simple dark chocolate.
Chocolate orange filling: break the chocolate into pieces and bring to boil with the coconut milk in a saucepan. Add powdered sugar, orange and lemon juice and a little grated orange peel and simmer briefly. Then let cool down a bit.
Then pour the filling onto the baked tart base and let it set in the fridge (preferably overnight). The filling is very liquid at first, but it will solidify in the fridge, don’t worry ;-).
A light dessert for every occasion
Decorate the tart as you like before serving: whether it’s birthday candles, fresh orange slices, chocolate chips or Christmas decor – the tart is suitable for every occasion!
Afterwards, the tart should be stored in the fridge so that the ganache stays firm :-).
Looking for more easy baking recipes? Try one of these…
- Cinnamon buns with apple and nut filling
- Cinnamon Sugar Pretzels
- Chocolate Pear Cake
- Chocolate Cake with Chocolate Frosting
- Delicious Marble Cake
- Speculoos Swirl Cake
- Cinnamon Swirl Banana Bread
If you make this vegan chocolate orange tarte, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Chocolate Orange Tart
- 24 cm tart-form
Shortcrust pastry base
- 175 g flour
- 25 g ground almonds or more flour
- 2 tbsp cocoa powder
- 80 g sugar
- 1/2 tsp orange peel
- 1/4 tsp salt
- 100 g vegan margarine cold
- 2 tbsp almond drink or other vegan milk
Chocolate Orange Ganache
- 200 g dark chocolate* with orange
- 400 ml coconut milk full fat
- 30 g powdered sugar
- 30 ml orange juice
- 1 tsp orange peel
- 30 ml lemon juice
- fresh orange slices
- chocolate chips
- First bake the shortcrust pastry base. To do this, preheat the oven to 180 degrees top and bottom heat. Lightly grease a tart pan.
- Quickly knead all ingredients for the base into a dough. Then roll out and press into the prepared shape. Pierce the dough a few times with a fork so that no air bubbles appear during baking.
- Blind-bake in the oven for about 15-20 minutes *. Then take it out and let it cool down.
- Meanwhile, prepare the filling. Break the chocolate into pieces and heat it with the coconut milk in a saucepan. Stir well until the chocolate has melted. Simmer gently for about 3 to 4 minutes.
- Add the remaining ingredients, stir everything together and remove from the heat. Let cool down for about 10 minutes.
- Carefully pour the chocolate orange ganache onto the baked tart base and place in the fridge overnight to set.
- Before serving, decorate with fresh orange slices or chocolate shavings as desired. Then put it back in the refrigerator so that the ganache stays firm.
- I used dark chocolate with orange in this recipe. You can also use plain dark chocolate.
- Blind baking is a method in which the base of the dough is pre-baked without filling. So that it stays in its shape, it is covered with baking paper and weighted down with dried legumes before blind baking. Chickpeas, peas, lentils, beans or other legumes that you have at home are suitable for this. Alternatively, you can use rice.