• recipes
    • small plates
    • large plates
    • sweets
    • baking
    • salads and soups
    • breakfasts
    • pantry staples
    • drinks
  • about
  • contact
Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan chocolate raspberry tarts

February 8, 2020 by Ania - 10

chocolate, easy, french-inspired, gluten-free, refined sugar-freego to recipe

go to recipe

chocolate raspberry tarts plate

I find that love for people, animals and nature offers some hope and refuge in this robotic, hate-filled modern world so, while I never used to be a big fan of the Valentine’s day, whatever gets people to focus on what they have in common instead of what divides them gets my vote. Also, because I am a massive chocolate fiend, Valentine’s day provides a good excuse to post something decadent like these chocolate and raspberry tarts, whose flavours simply belong together.

These cute mini-tarts are a sure way to impress your other half and they do not require much skill. The only element that requires some experience and finesse is making the pastry shells, but if that’s too much pressure, make play-dough like non-bake tart cases instead. They could not be easier to make.

The remaining two layers are dead simple. To make the raspberry layer mash some frozen (or fresh) raspberries with a fork and combine with agar agar or ground chia seeds to give them a bit more body. Ganache is simply dark chocolate melted into some almond milk and sweetened with a little bit of maple syrup to create a lovely contrast with the naturally tart raspberries. That’s all there is to it, it’s dead simple yet delicious and looks impressive. What’s not to love? Enjoy!

PS: If you make my vegan chocolate raspberry tarts, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

chocolate raspberry tarts making

chocolate raspberry tarts

chocolate raspberry tarts side

chocolate raspberry tarts making cut across

5.00 from 2 votes
Print
  • makes: 4
  • prep: 60 min
  • cooking: 25 min

Ingredients

PASTRY

  • 125 g / 1 cup all purpose white flour or GF all purpose flour
  • 1 tbsp icing sugar or 1 tbsp maple syrup
  • ½ tsp xantham gum (only if using GF flour)
  • a pinch of fine salt
  • 60 g / heaped ¼ cup (scoopable but not melted) refined coconut oil

RASPBERRY FILLING

  • ½ cup mashed frozen raspberries, juices drained (about 150 g)
  • ¾ tsp agar agar powder (or 2¼ tsp agar agar flakes) or 2 tbsp ground chia / flax seeds

VEGAN GANACHE

  • 100 g / 3.5 oz 70% vegan dark chocolate
  • 80 ml / 1/3 cup almond milk
  • 2 tbsp maple syrup
  • freeze-dried raspberry powder (optional)

Method

PASTRY

  1. Put flour, icing sugar and xanthan gum (if making GF pastry) into a large bowl. If using maple syrup instead of icing sugar, add it to the water at the very end.
  2. Add the salt and chopped coconut oil and cut it into the flour with two knifes until no large lumps remain – to check, shake the bowl lightly, they will come to the surface. See my earlier post for photos of this process.
  3. Once the mixture is uniform and there are no large lumps left, rub the small bits of oil into the flour with your fingers until there are no lumps left. Yes, I know, it does take some time!
  4. Finally add in some ice cold water and mix it into the flour mixture with two cutlery knives. Add water very gradually as it’s key not to add more than necessary for the dough to come together. I found that about 35 ml / 2 tbsp + 1 tsp of water is needed in total. To check if more water is needed, grab a handful of mixed dough with your hands, if it is very dry, add a little more water, mix it in and check again.
  5. Once the dough is the right consistency, form it into a flattened ball quickly – handle the dough as little as possible, wrap it in a vegan food wrap or cling film and chill for 30-60 minutes.
  6. Remove the dough from the fridge and cut it into 4 portions. Roll each portion out on a lightly floured surface until it’s about 2-3 mm in thickness.
  7. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring that it fits snugly into all the nooks and crannies. Trim the excess pastry with a sharp knife or by rolling a rolling pin along the baking case edge. Patch any holes up with the cut off excess. If making gluten-free pastry (which tends to be more crumbly), you may be better off placing the crumbled pastry in the tart case and simply moulding the pastry with your hands to the shape of the tart tin – you do not need to worry about overworking the pastry as it contains no gluten.
  8. Continue in the same manner with the remaining three pieces of pastry.
  9. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 30 minutes while you preheat the oven to 180° C / 355° F.
  10. Line the pastry cases with square pieces of crumpled baking paper and fill with baking beads or rice for a blind bake.
  11. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10-15 minutes, until golden.

RASPBERRY FILLING

  1. If using agar agar, activate it in 2 tbsp of water as per the instructions on the packet and then mix into the mashed raspberries.
  2. If using chia or flax seeds, simply stir them into the mashed raspberries. Place in the fridge to thicken.

VEGAN GANACHE

  1. Place broken up chocolate – whack an unopened chocolate packet against your workbench a few times – and almond milk in a clean bowl over a pot of gently simmering water.
  2. Allow both to heat up together gently until the chocolate looks mostly melted. Switch the heat off and allow the steam from the water underneath to continue to melt the chocolate. Gently mix the two together until uniform. Add maple syrup and mix again.

ASSEMBLY

  1. After the pastry has cooled off, spoon raspberry filling (about 4 tsp per tart) into each pastry shell. If using chia/flax jam option, you may want to brush a bit of melted chocolate at the bottom of each tart and allow it to set before spooning the jam in – this will create a moisture proof barrier and prevent the pastry from getting soggy.
  2. Follow up with the still liquid, but cool, chocolate ganache and place in the fridge to set.
  3. Decorate as you wish. I sprinkled freeze-dried raspberry powder over a paper heart-shaped stencil.

Notes

I used 9 cm / 3.5″ diameter and 2 cm / 0.75″ tall mini tart pans, like these.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
SHARE
vegan balsamic mushroom pasta
Previous:
Vegan balsamic mushroom pasta
Next post:
Vegan peanut butter truffles
vegan peanut butter truffles cut

get a sweet e-book

on joining our mailing list

I’d like to receive new recipe emails and a link to your free e-book.
(By submitting this form you agree to our privacy policy.)
This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

You may also like

easy eggless brownies cut

Easy eggless brownies

vegan marzipan truffles 5 ingredients made

Vegan marzipan truffles (5 ingredients)

no bake brownies

No bake brownies with raspberries

vegan peanut butter brownies macro

Vegan peanut butter brownies

    Comments

    Leave a comment

  1. Judith says

    February 12, 2020 at 4:57 pm

    So cute ania! I Will make these, i love the combination of Chocolate and raspberry

    Reply
    • Ania says

      February 12, 2020 at 5:00 pm

      Thanks Judith! Me too! I hope you’ll like them if you do. x

      Reply
  2. Laana says

    February 14, 2020 at 9:21 am

    Made them yesterday for the Valentine’s Day and tested one for breakfast this morning – delicious! The raspberry dark chocolate combo is perfect, nice flaky dough and just the right balance between tart and sweet taste. I used vegan butter instead of coconut oil and chia seeds for the raspberry filling. Chia seeds gave a very nice and fluffy texture to the raspberry filling. Thank you and Happy Valentine’s Day, Ania!

    Reply
    • Ania says

      February 14, 2020 at 1:03 pm

      Thanks, Laana! I am delighted to hear they passed a taste test with flying colours. And thank you for taking the time to review and rate this recipe! x Ania

      Reply
  3. Amanda says

    February 18, 2020 at 4:49 pm

    Can you use another milk instead of almond? Like oat milk?

    Reply
    • Ania says

      February 19, 2020 at 2:15 pm

      Sure thing! I hope you’ll enjoy them! x Ania

      Reply
  4. Eva says

    June 3, 2020 at 12:18 pm

    Is it possible to swap coconut oil to olive oil?

    Reply
    • Ania says

      June 3, 2020 at 12:23 pm

      Sure, although I would go for a mild / light variety and you may also want to freeze it for an hour in a freezer bag before use. It should look “opaque and congealed but still somewhat soft, like the consistency of slightly melted sorbet.” Rub frozen oil into the flour mixture until the flour looks ‘pebbly’, then proceed as per the instructions in the recipe. Hope that helps! Ania

      Reply
  5. Haley says

    August 25, 2020 at 8:54 pm

    This recipe looks great!

    Reply
    • Ania says

      August 26, 2020 at 11:21 am

      Thanks Haley, I’m pleased to hear that. Ania

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Fields marked as * are mandatory
This form collects your name and email so that we can correspond with you and display your name and the content of your comment. Check out our privacy policy for more information.

I consent to having Lazy Cat Kitchen collect my name and email

Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
read more

Follow us on insta

Not sure about you but I have a hankering for nood Not sure about you but I have a hankering for noodles and not much time on my hands this week so these simple #satay #noodles have been a real life saver! Easy and quick to make, can be made both #oilfree and #glutenfree too! Enjoy 🤗😘Recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe!#easymeals #veganmeals #vegannoodles #glutenfreevegan #sataysauce #peanutbutterlover #easyveganmeals #easydinner #easycooking #easyrecipe #easyfood #easyvegan #meatless #vegancomfortfood #veganbowl #eatwellbewell #eatplants #eattherainbow #veganlunch
What if I told you that there is only 6 pantry sta What if I told you that there is only 6 pantry staple ingredients that stand between you and a tray of fudgy on the inside and crispy on the outside #veganbrownies ? They are unapologetically indulgent but weekend plays by different rules so, hurry, get your oven on!recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe...#vegandesserts #egglessbaking #veganbaking #aquafaba #vegandessert #veganbrownie #veganfoodporn #vegantreat #vegantreats #veganrecipeshare #veganfoodblogger #vegan #veganuk #easyveganrecipes #weekendbaking #vegantreat #vegantreats #veganrecipes #noeggs #veganrecipes
What's cooking this weekend, guys? I feel like a s What's cooking this weekend, guys? I feel like a some #vegancomfortfood as this week has been a bit hectic and I just realized I have the sauce for this #veganmoussaka already in my freezer 💡so it's a no brainer. It's delicious, indulgent yet #healthier than its traditional equivalent and it reminds me of how we moved to Greece on a bit of a whim in pre-pandemic times🤷‍♀️🤪recipe link in my bio 👈 if you fancy or Google 'vegan moussaka lazy cat kitchen'#veganchef #vegancooking #eatvegan #crueltyfreefood #plantbasedrecipes #plantbasedprotein #veganrecipe #veganfoodblog #greekfood #dairyfreerecipes #meatlessmeals #healthierchoices #healthyvegan #vegandinner #weekendcooking #weekendtreat #veganaf #instavegan
On the blog, perfect #midweekdinner of roasted lee On the blog, perfect #midweekdinner of roasted leek and cauliflower #veganpasta that emerged from sad leftovers as I was too lazy to go food shopping 🙋‍♀️ Easy to make, full of flavour, creamy and really satisfying 😋#recipe link in my bio or 🏃‍♀️to lazycatkitchen.com and click on the latest post!#glutenfreevegan #easypasta #midweekmeals #cauliflowerrecipes #leek #easyveganrecipe #plantbased #plantbasedcooking #vegancooking #pastarecipe #pastalover #carblover #healthierchoices #dairyfreerecipes #dairyfreefood #veganrecipe #veganrecipeshare
Happy #veganpancake day, guys! If #crêpes aren't Happy #veganpancake day, guys! If #crêpes aren't your thing and you are after something quick and easy, these fluffy 1-bowl #veganpancakes might be just the ticket! They can be made #glutenfree too and best consumed to the tune of Jack Johnson's #bananapancakes song 🥞😋#recipe link in my bio 👈 or Google 'fluffy vegan banana pancakes lazy cat kitchen' 🐈#pancakeday #pantrystaples #easyveganfood #easyveganrecipes #egglesspancakes #dairyfreerecipes #whatveganseat #whatfatveganseat #shrovetuesday #plantbasednutrition #plantbasedfood #veganfood #veganfoodshare #veganfortheanimals #fluffypancakes #onebowl #glutenfreevegan
Don't get me wrong, I do love #pancakes 🥞 and # Don't get me wrong, I do love #pancakes 🥞 and #crepes. This #veganpancake filled with ginger cream and roasted rhubarb is easy to make and utterly delicious 🤤👌#recipe link in my bio 👈 or Google 'lazy cat kitchen buckwheat crepes'#veganpancakes #vegancrepes #vegancrepe #pancakeday #pancake #glutenfreevegan #vegantreats #easyveganrecipes #veganfoodblogger #veganfoodlover #veganfood #plantbased
While UK is going to gorge itself silly on pancake While UK is going to gorge itself silly on pancakes this coming Tuesday, most of the Northern European countries will pig out on marzipan filled cream buns, how is that fair??? I got a serious bout of bun envy and baked us a truckload of #vegansemla (that's what the Swedes call them). Who is with me? Pancakes are so last year...😜#recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe 🤓#whatfatveganseat #shrovetuesday #pancakeday #easyveganrecipes #vegandesserts #vegandessert #plantbased #vegantreats #veganfoodlover #feedfeed @thefeedfeed.vegan #bestofvegan #veganfoodshare #veganfood
If baking isn't your cup of tea, how about rolling If baking isn't your cup of tea, how about rolling some obscenely indulgent #amaretto #vegantruffles for your loved one 💕? It's a very old recipe but still a favourite of ours and while beetroot powder looks stunning, easier to get cocoa powder or chopped up almonds will work just as well!#recipe link in my bio 👈 or Google 'lazy cat kitchen valentines amaretto truffles'#veganvalentines #veganvalentine #vegandesserts #vegandessert #whatveganseat #glutenfreevegan #plantbased #vegantreats #chocolatetruffles #easyveganfood #recipedeveloper #veganfoodlover #feedfeed @thefeedfeed.vegan
This #veganchocolate mousse and raspberry tart req This #veganchocolate mousse and raspberry tart requires no baking and is guaranteed to blow your loved ones 🧦 off. It's beautifully airy and a delicious marriage of #darkchocolate and tart #raspberries - an ideal #valentines dessert 💕#recipe link in my bio 👈 or Google 'lazy cat kitchen vegan chocolate mousse raspberry tart'#vegandesserts #vegandessert #veganvalentines #veganvalentine #easyveganfood #easyveganrecipes #veganfood #glutenfree #glutenfreevegan #veganfoodshare #refinedsugarfree #refinedsugarfreetreats #rawdessert #veganfoodlover #veganfoodie
Load More… Follow on Instagram
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.

Follow Us On Pinterest

Copyright © 2021 · Privacy Policy · Theme by Lazy Cat Themes · Logo by Sarah from The Small Object