Description
A luscious vegan raspberry chocolate tart featuring a crunchy Oreo cookie crust, rich coconut chocolate ganache filling, and fresh raspberries, perfect for a decadent yet dairy-free dessert.
Ingredients
Scale
Crust
- 16 (160g) original Oreos or Oreo-style cookies
- 50 g vegan block butter
- ½ teaspoon sea salt
Chocolate Ganache Filling
- 300 g chilled canned full-fat coconut milk
- 175 g vegan dark chocolate, finely chopped
Garnish
- 400 g fresh raspberries (divided into 200 g for filling and 200 g for garnish)
Instructions
- Prepare the crust: Add the cookies and sea salt to a food processor and blitz for about 30 seconds until finely ground. Add the vegan butter and blend until the mixture sticks together when pressed between your fingers. Line a 9-inch tart tin with parchment paper, then press the cookie mixture firmly into the base, smoothing it out evenly with a flat-bottomed glass or measuring cup. Place the tart tin in the freezer to set while preparing the filling.
- Make the chocolate ganache filling: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl. Heat the chilled full-fat coconut milk in a saucepan over medium heat until it just begins to simmer, making sure it does not boil. Pour the hot coconut milk over the chopped chocolate and let it sit for 5 minutes, then whisk until smooth and glossy.
- Assemble the tart: Remove the tart base from the freezer. Arrange 200 g of fresh raspberries evenly over the crust. Pour the chocolate ganache filling over the raspberries, gently tapping the tart tin on the counter to release any air bubbles. Place the tart in the refrigerator and chill for 3 to 4 hours until set.
- Garnish and serve: Remove the tart from the tin carefully, then decorate the top with the remaining 200 g fresh raspberries for an attractive finishing touch.
- Storage: Store the tart in an airtight container in the refrigerator and consume within 3 days. Avoid freezing as fresh raspberries will become mushy upon thawing.
Notes
- Use chilled canned full-fat coconut milk to achieve a rich and stable ganache texture.
- If Oreo cookies are not vegan in your region, use a suitable vegan chocolate cookie alternative.
- Pressing the cookie crust firmly and freezing it before adding the filling helps maintain structure and prevents sogginess.
- Do not boil the coconut milk to avoid separating the fat and water content.
- For best results, consume within 3 days as fresh raspberries spoil quickly.
- Freezing is not recommended due to the delicate texture of the raspberries.
