How to make the perfect Vegan Chocolate & Raspberry tart

How to make the Perfect Vegan Chocolate & Raspberry Tart, Step by Step Video Recipe and Details. Making delicious Vegan desserts at home, professional results.

How to make the perfect Vegan Chocolate & Raspberry tart

Vegan Chocolate & Raspberry Tart Full Video recipe and details. A delicate shortcrust pastry with raspberry jam filling and Chocolate pastry cream for a balance and unique dessert for any occasion.
Few easy steps to recreate this dessert at home.

Vegan shortcrust pastry

  • 300 gr All Purpose Flour
  • 200 gr Vegan Butter *
  • 75 gr Powder Sugar
  • 20 gr Maple Syrup
  • 1 Vanilla Pod / 2 tsp Vanilla extract
  • Zest of 1 Lemon
  • Pinch of Salt 
  • Tsp of Water

*Note, use cold butter with a minimum fat content of 50% or  higher. The firmer the Vegan butter you choose the easier will be do handle the shortcrust pastry dough to form your tart.

All the ingredients are for a 28cm - 11inch tart ring

Vegan Chocolate Pastry Cream

  • 250 gr Chocolate 50% or Higher
  • 700 ml Plant Based Milk
  •  50 gr All Purpose Flour
  •  100 gr Organic Granulated Sugar (beetroot)
  •  100 gr Vegan Butter (50% of fat or higher)
  •  Seeds of 1 Vanilla Pod / 2 tsp Vanilla Extract
  •  1/2 tsp Xanthan Gum
  •  Pinch of Salt
  • 250 gr Raspberry
  • 20 gr Lemon Juice
  • 60 gr Maple Syrup *
  • 20 gr Plant-based Milk
  • Pinch of Salt

*Note if you want a sweeter version you can use 60 gr of powder sugar when using pastry cream with more than 50% cacao

Vegan Shortcrust Pastry

Shortcrust Pastry Preparation

You need to start by adding the butter, maple syrup, and powder sugar to your stand mixer. Use a paddle attachment and start mixing on low speed until incorporated.

Work with a freezing cold bowl and Paddle attachment so you don’t allow the butter to melt.

Add all the remaining ingredients (salt mixed in a spoon of water, lemon zest, vanilla seed, flour) keep mixing on low speed as little as possible, stop as soon as your dough looks homogeneous.

You need to avoid overworking the dough as it will result in a hard crust once cooked. To keep the texture firm but nicely flaky you need to handle as little as possible.

Using a spatula make a ball first and level it on cling film. Wrap the film around your block of dough and leave in the fridge preferably overnight (or for at least 3-4 hours). This will allow to stabilize fat and sugar in your shortcrust pastry. It will be easier to handle and the flavour will set to perfection by this time. After this time take your shortcrust pastry and bang it slightly with a rolling pin. this will restore some elasticity and you will be able to roll it nicely. 

Using 2 parchment paper roll your dough with a rolling pin. You want to roll your dough evenly. You can choose the thickness you prefer for your dessert, but for our tarts you need to roll it to 0.5cm (keep in mind that if you are making Biscuit or any other dessert with the short crust and you change the thickness you need to adjust as well the baking time).

Grease your tart rings or pan and ,with the help of the rolling pin, drop your rolled dough on it.

Poke the Bottom with a fork.

Cut a parchment paper sheet to cover your tart. Cover with the parchment paper and use some dry chickpeas or beans to apply some weight on the surface.

Blind cook the Sweet Short crust for the first 10-12 minutes at 180ªC / 350°F convection oven (Fan on) (if you are using a perforated tart ring you can skip the blind baking and simply bake it in the oven approx. 20 min).

Remove the chickpeas and parchment paper and keep baking for and extra 10 minutes at the same temperature (180°C / 350°F) or until light golden, turn the oven off and leave the Short crust to cool on a cooling rack for at least 15 minutes, before trying to remove it from the pan or the ring.

Once the tart shell is completely cool you can fill it.

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How to make the perfect Vegan Chocolate & Raspberry tart

Vegan Chocolate Pastry Cream

Chocolate Pastry Cream Preparation

To prepare the vegan chocolate pastry cream you need to chop 250 gr of dark chocolate.

With a sharp knife make an incision along the vanilla pod. With your fingers gently open the vanilla pod and scrape the vanilla seeds with the back of the knife.

Add the Plant-based milk in a heavy Saucepan.

Add the vegan butter and leave on medium heat.

Add the exhausted pod into the liquid. Add the sugar into the pan. 

Add the scraped vanilla seeds.

While whisking with a whisk add the flour (pre-sifted) in the pan. Keep whisking, if you notice that some clump has formed use a hand blender for few second while you keep the heat to the minimum. 

Remove the vanilla pod from the liquid. When it starts to simmer add the pinch of salt and keep whisking.

Bring the liquid to a boil. You will start to feel the consistency of the cream changing, becoming denser as it boils.

Remove from the heat once you are happy with the consistency, as shown in the video.

Add the chopped chocolate and whisk until all melted and smooth.

Add the Xanthan Gum and whisk. the cream will get slightly thicker as you whisk.

Pour the cream into a medium size bowl and cover with cling film to contact (otherwise the surface of the cream will thicken).

Let the chocolate pastry cream cool at room temperature first.

Once the bowl is cool to touch, leave the chocolate pastry cream in the fridge for 4-6 hours to set completely.

Raspberry Jam

Raspberry Jam Preparation

Start Adding the raspberries to a heavy saucepan.

Add the lemon juice, the plant-based milk, the maple syrup and a pinch of salt. Stir with a spoon.

Place the heavy saucepan on a medium heat.

Occasionally stir with a spoon until the raspberries start to soften. The fruit will lose more liquid and the raspberries will break and lose their shape releasing their water.

Keep stirring the jam occasionally to prevent the fruit from depositing to the bottom getting burn. Do not cover the pan after the liquid starts boiling.

Once the jam start boiling it will take about 15-20 minutes to reach the desired consistency.

The jam is ready when you notice that, while stirring with a spoon the liquid and the fruit are not covering back the spot you create moving around the spoon. 

At this point moving the jam with the spoon you are able to see the bottom of the pan.

Remove the raspberry jam from the heat and place it to cool in a bowl or curve dish, covered with cling film.

Once the jam is at room temperature or cool to touch you can store it in the fridge until you have everything ready for the next step. 


Let's create the Chocolate & Raspberry Tart

How to make the perfect Vegan Chocolate & Raspberry tart

How to make the perfect vegan Chocolate & Raspberry Tart

You just need to put all the elements together to create this tasty vegan dessert.

Spread the Raspberry jam evenly over the tart using a piping bag and a spatula or simply a spoon.

Using a piping bag and starting from the centre with a circular movement outward pipe the chocolate pastry cream on top, creating your favourite decoration.

if you want to recreate the one in the video, in our Vegan chocolate & raspberry tart we used a piping tip 2D.

How to make the perfect Vegan Chocolate & Raspberry tart

Preservation of the Chocolate & Raspberry Tart

Store the chocolate & raspberry tart in the fridge for 2-3 days. Always serve this dessert cold. The Tart cannot be frozen.

You can freeze the shortcrust pastry cover in cling film for up to a month.  If you can’t prepare everything on the same day our suggestion is to start getting the shortcrust pastry ready and leave the cream and raspberry jam for last.

We hope you are going to try this amazing vegan dessert and we are looking forward to hear your feedback preparing this recipe.

Let us know what you think about this recipe and feel free to share it with anyone you think may like it. 

Drop a comment below for any query or if you had experimented any variation with this recipe. 

How to make the perfect Vegan Chocolate & Raspberry tart

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