Whether you cater for Vegans or not, this Vegan Chocolate Raspberry Tart will satisfy everybody’s chocolate and sweet cravings!
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When it comes to desserts, you simply cannot beat chocolate… And when you try to cater for every dietary requirements like I do, you need to find recipes like this Vegan Raspberry Chocolate Mousse Tart to satisfy everybody’s chocolate cravings!
This recipe has 4 main components:
- a Dairy Free Chocolate Pastry base
- a Vegan Chocolate Mousse Filling
- an homemade Raspberry Jam layer
- a Dark Chocolate decoration topping
This recipe’s quantities will make a large 28 cm / 11 inch tart, or like I made here, a medium size 20 cm / 8 inches plus a small 8 cm / 3 inches individual mini tart.
Ok, Let’s make this Egg Free, Dairy Free Chocolate Pie with Raspberries!
– How to make a Vegan Pie Crust with Cacao Powder
Making a Vegan Tart Crust is basically the same as making one with dairy ingredients. The only difference is that butter is replaced by a dairy-free shortening. In this recipe, I used Coconut Oil, but you can also use Margarine, Dairy-Free Butter or any other plant-based shortening to achieve to same result! The Coconut Oil I used is actually found in a solid block form, but any solid coconut oil will do.
Just like when making a butter tart pastry, you will need to mix your dry ingredients together (Plain Flour, Almond Meal, Cacao Powder, Icing Sugar and Salt), then cut it with your fat (the Coconut Oil or plant-based shortening) to achieve a sand-like consistency. Finally, add some Plant-Based Milk (Soy Milk, Almond Milk, Coconut Milk,…) and quickly knead to form a ball.
– How to make a Dairy Free Eggless Chocolate Mousse
The main part of the recipe is the Vegan Chocolate Mousse. You want to create a mousse that is silky and creamy, but that is solid enough to not collapse when the tart is cut. The trick to achieve this specific consistency lays in two essential ingredients:
- Agar Agar Powder
The same way you would make a classic Chocolate Mousse, you will need to whip the Aquafaba into stiff peaks (see below) and carefully incorporate it into a mixture made out of Dark Chocolate, Dairy Free Milk, Brown Sugar and Agar Agar Powder. Although you can make a vegan chocolate mousse without the Agar, it will help your mousse to hold properly when you slice your tart. I have made a version of this recipe without the gelling agent and the mousse started to collapse straight after cutting a slice.
How to use Aquafaba to replace Egg Whites
Aquafa-what!? Don’t be scared by the name; Aquafaba is simply the name given to the liquid left from cooking Chickpeas. Although you can make it yourself, the easiest way to get Aquafaba is to buy a Can of Chickpeas. Simply transfer the liquid from the can into a bowl, and keep the Chickpeas to make Hummus or to use in a salad.
Aquafaba is the best ingredient to use when you need whipped egg whites, but dont eat eggs. Just like with Egg Whites, you will need to vigorously whip the liquid until it turns into a light mousse. Depending on the recipe, you can whip it into soft or stiff peaks, just like egg whites. To help the liquid to be more stable, you can also add a little bit of Cream of Tartar. You can read more about Aquafaba in this super useful article by the awesome Minimalist Baker.
– Super quick Raspberry Jam recipe
What make this recipe special is the sharp, tangy layer of Raspberries that you will put in the middle of your Chocolate Mousse. Although you can simply get Raspberry Jam from the supermarket, I personally prefer to make my own. Not only it is extremely easy to make, it also allows you to control the amount of sugar added to the fruits. Because you do not need a very gelatinous jam, you will simply need to slowly cook the Raspberries (I use frozen ones) with a little bit of Brown Sugar and optionally, Cinnamon Powder. Leave it on the stove to reduce for 15, 20 minutes then transfer it into a clean bowl or jar and set aside to cool down.
– Making Chocolate Decoration out of a Chocolate Ganache
The last step of this recipe is the delicious (and super pretty) decoration made out of Dark Chocolate. Like always, this is an optional step and you can simply decorate your chocolate mousse tart the way you want – or leave it as is. If you would like to finish your vegan tart like I did, you will simply need to make a Chocolate Ganache.
To do so, warm up some Plant-Based Milk and when hot, pour it over your dark chocolate. Gently stir until all the chocolate has melted. Place a piece of baking paper on a small tray and transfer your chocolate ganache into a Squeeze Bottle or a Piping Bag with small, round piping nozzle. Pipe the chocolate ganache on the baking paper, doing circular motion to create a round pattern. Place in the freezer and let it completely set for at least one hour. Then, carefully remove the frozen chocolate disc from the baking paper and place on top of the tart.
Here is the recipe for this incredible Vegan Chocolate Mousse Pie with Raspberries:
Vegan Chocolate Mousse Tart with Raspberries
Vegan Chocolate Tart Pastry
- 1 1/3 cup (200gr) Plain Flour
- 3/4 cup (75gr) Almond Meal
- 1 1/2 teasp. (10gr) Unsweetened Cacao Powder
- 2 1/2 tbsp (20gr) Icing Sugar
- 1 pinch Salt
- 1/3 cup (75gr) soften Coconut Oil
- 1/2 cup (120ml) Soy Milk, (or other plant-based milk)
Homemade Quick Raspberry Jam
- 9 oz (250gr) Raspberries, Frozen or Fresh
- 2 tbsp Brown Sugar
- 1 teasp. Cinnamon Powder, optional
Vegan Chocolate Mousse Filling
- 1 can Chickpeas, liquid only ("Aquafaba")
- 1 teasp. Cream of Tartar, optional
- 7 oz (200gr) Dark Chocolate
- 1 cup (250ml) Soy milk, (or other plant-based milk)
- 2 tbsp Brown Sugar
- 1 tbsp Agar Agar Powder
- 2,5 oz (75gr) Dark Chocolate
- 1/4 cup (60ml) Soy Milk, (or other plant-based milk)
Vegan Chocolate Tart Pastry
- Place all the dry ingredients (Plain Flour, Almond Meal, Cacao Powder, Icing Sugar and Salt) in the bowl of your food processor. Pulse a couple of times to mix them together. Add the soften Coconut Oil and pulse until you get a crumb-like consistency. Add the Soy Milk and keep blending until a uniform dough forms. (see note 1 if you dont have a food processor)
- Transfer the pastry onto a lightly floured surface and assemble onto a ball. Cover with plastic wrap and gently press on the dough to flatten it. Place in the fridge for 30 minutes.
- Preheat your oven on 180'C.Lightly cover your kitchen bench with flour, then roll the vegan chocolate pastry into a thin round. Don't worry if the pastry breaks a little bit, it will be easy to reattach it once in the tart tin.Place your pastry in a large tart tin with removable bottom (see note 2 for tin size). Prick the pastry with a fork, then blind bake for 15 to 20 minutes or until fully baked. Set aside to cool.
Quick Raspberry Jam
- Place the frozen Raspberries, Brown Sugar and Cinnamon Powder in a small pot on medium heat and let it reduce for 15 to 20 minutes. Transfer into a jar or clean bowl and set aside to cool down completely.
Vegan Chocolate Mousse Filling
- In a large pan, heat up the Soy Milk and Brown Sugar on medium heat. When warm, add the Dark Chocolate and gently whisk until all melted. Carefully bring to a boil and directly add the Agar Agar Powder. Vigorously whisk for a minute, then remove from the stove (don't stop whisking to avoid burning the milk and chocolate). Transfer into a large heat-proof bowl and set aside to cool down.
- Pour the Aquafaba from a Chickpea Can into a large, clean bowl or the bowl of your mixer. Start whipping the liquid with either a hand mixer or your stand mixer. When the liquid starts to become foamy, add the Cream of Tartar. Keep whipping until you achieve stiff peaks.
- Gently fold the whipped aquafaba in the chocolate mix in two or three times. It will look rather liquid but do not worry, it will set in the fridge.
To assemble the Raspberry Chocolate Tart
- Pour half of the Vegan Chocolate Mousse in your pre-baked Chocolate Pastry Shell. Cover with a thin layer of Raspberry Mousse, then add the rest of the Chocolate Mousse. Gently Tap the tin on a hard surface to remove any large air bubble, then place in the fridge to set for at least 2 hours.
Making the Chocolate Decoration
- Heat up the Milk. When warm, pour oven the Dark Chocolate and stir until melted. Transfer the ganache into a Squeeze Bottle or Piping Bag with a small round piping nozzle.
- Cover a small baking tray with baking paper.Using the bottle or piping bag, create a round pattern by making circular movements. Make sure all the chocolate is connected so that it doesn't break. Place in the freezer for at least an hour, or until completely hard.
To finish the Tart
- Carefully remove the Chocolate Ganache Decoration from the baking paper and place it on top of your Tart (see note 3). Optionally, finish with some chopped Raspberries, Puffed Quinoa and Puffed Rice.
- If you do not have a food processor, this can all be done by hands, using a pastry cutter to cut in the coconut oil, or simply your fingers.
- This recipe is enough for a large tart tin (11inch / 28 cm), or like I did for a medium size tin (8inch / 20cm) plus a small individual tin (3 inch / 8 cm).
- You can transfer it as is or use a tart ring slightly smaller than the size of your tart (or large round cookie cutter) to create an even circle
On the look out for more yummy Vegan Desserts Recipes? Check out these too: