jadesfood
This oil-based shortcrust tart shell is filled with water ganache and topped with fresh blueberries. Yes, it’s perfectly vegan but the crust is as good as the one that is made with butter. And the chocolate filling is even more chocolatier than the ordinary chocolate and cream ganache. Juicy fresh blueberries cut through the richness of chocolate filling to balance it out. This is the best dessert for your dinner party!
Why is Water Ganache Better Than the Ganache Made With Cream?
Ganache is generally made with chocolate and cream. Cream seems to be the essential ingredient in ganache to emulsify the mixture and make it smooth and silky BUT actually, you can make chocolate ganache with pretty much any liquid as long as it’s edible. And water is the perfect liquid for making ganache because it do doesn’t disturb the chocolate as it tastes nothing. Your chocolate ganache will be the chocolatiest than ever.
Ingredients You Will Need
For the tart shell
Cake flour – Cake flour makes your tart shell shorter and crumblier but you can use plain flour as well.
Sugar – I like to use light brown sugar in my pastry because it doesn’t have butter in it, the tart shell tends to become pale in colour which doesn’t look appetizing. Brown sugar can make your tart shell golden brown without butter.
Oil – Sunflower oil, Nut oil and Vegetable oil are popular oils for baking because they are quite neutral but you can use olive oil if want the flavour in your tart shell.
Plant-based milk or Water – I like to use soy milk in my tart shell but you can use any plant-based milk or even water.
Salt – A pinch of salt is very important even in sweet baking.
Vanilla extract – This is optional, you can use other things for flavour such as almond extract or lemon zest.
For the Chocolate Filling
Dark chocolate – I like to use 50% chocolate but you can use any kind of chocolate for your ganache filling.
Water – Water is essential for making water ganache. If you want your filling boozy, you can put some alcohol like champagne, brandy or even rum.
Sugar – I usually use brown sugar in my filling because it adds caramelly flavour to your ganache, but you can use any sugar you like.
For the Topping
Blueberries – Fresh blueberries are great with this rich chocolate filling and crumbly shortcrust tart shell. You can use different kinds of fruit if you want.
Icing sugar – This is completely optional. It’s just for decoration.
Q & A
Can I make this tart with other fruit?
Yes, you can put any fruits you like on the tart but I think berries such as strawberries, blackberries, and raspberries are the best with this chocolate tart.
Can I use plant-based milk for the tart shell instead of water?
Absolutely yes, but it can’t get the great benefit of water ganache. Water doesn’t mask the flavour of chocolate because it tastes nothing.
How can I store the tart?
If you don’t eat the tart straight away, cover it with cling film or foil and put it in the fridge. Eat it within 2 days but I recommend putting the fruit on the day you eat it.
More Vegan Dessert & Sweet Snack Recipes
No knead Black Sesame Babka Buns (Vegan)
No knead Black Sesame Babka Buns (Vegan)
Vegan Chinsuko (Okinawan Shortbread Cookies) ちんすこう
Karinto (Traditional Japanese Cookies)
Vegan Blueberry Chocolate tart
Equipment
- 1 Tart tin I use 18cm tin
- 1 bowl
- 1 Saucepan
- some Beans or Rice For blind baking
Ingredients
For the Tart Shell
- 150 g Cake Flour or Plain Flour
- 1 ½ tbsp Sugar
- 1 pinch Salt
- 60 g Flavourless Oil
- 30 g Plant based Milk or Water
- ½ tsp Vanilla Extract
For the Filling
- 150 g Dark Chocolate
- 64 g Boiling Water
- 20 g Sugar
For the Topping
- 150-200 g Blueberries
- some Icing Sugar
Instructions
For the Tart Shell
- Preheat oven at 180C(356F)Mix plant-based milk, oil, and vanilla in a bowl until the mixture emulsifies. Whisk flour, sugar, and salt in a separate bowl pour the oil and milk mixture and combine them until there is no dry flour.
- Put the dough in a tart tin and press it across the bottom of the tin and up the sides. Yes, you don't need to roll the dough. Chill for 30 minutes.Place a piece of parchment paper in the pastry case and fill it with beans or rice to weigh it down. Bake it for 15 minutes. Carefully remove the paper and beans and bake it more 5-10 minutes until golden brown. Cool it on a wire rack.l
For the Chocolate Ganache Filling
- Put water and sugar in a saucepan and heat it until it boils and all sugar granules are dissolved. Pour the hot water into a bowl of chocolate and whisk it well until smooth. It might look separate at the beginning but it will emulsify in the end.
- Pour the chocolate ganache into the cooled tart shell and leave until set. Put fresh blueberries on top of the tart and sprinkle some icing sugar (optional) for decorating.
