Chocolate tart with fleur de sel

Vegan Baking sweet guests
Total: 3 hr 35 min. | Active: 30 min.
vegan, lactose-free

Chocolate ganache with coconut milk has been a favourite of mine for years, even before I became vegan. The coconut milk gives the ganache a rich, luxurious texture and a delicious flavour. Sea salt and chocolate are always a successful combination too, which makes this cake a simple, perfect dessert to serve your guests!

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 12 pieces

Dough
250 g white flour
50 g sugar
1 pinch salt
120 g margarine, cut into pieces, cold
4 tbsp water, chilled
Filling
5 dl coconut milk
300 g vegan dark chocolate, finely chopped
½ tsp sea salt
To serve
½ tsp sea salt

How it's done

Dough

Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

On a sheet of baking paper, roll out the dough into a circle (approx. 27 cm in diameter), transfer to a baking tray along with the baking paper. Place a second sheet of baking paper on top of the dough, weigh down with dried pulses.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, and remove the baking paper and pulses.

Return to the oven

Approx. 20 mins. in the lower half of the oven. Remove the tart base from the oven, leave to cool in the tin on a cooling rack.

Filling

Heat the coconut milk (do not boil). Remove the pan from the heat, add the chocolate and salt, stir until the chocolate has melted. Spread the mixture over the (now cool) tart base, cover and leave to set for approx. 2 hrs.

To serve

Cut the tart into pieces and sprinkle with fleur de sel.

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