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Vegan chocolate & date tart with a slice cut out

Chocolate & date tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • More effort
  • Serves 8

Impress your guests with this decadent chocolate and date tart in a shortcrust pastry case. Suitable for vegans, it's sure to go down a treat with everyone

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal395
fat27g
saturates16g
carbs30g
sugars17g
fibre5g
protein4g
salt0.6g
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Ingredients

  • flour , for rolling
  • 320g shortcrust pastry sheet (we used Jus-Rol, which is vegan)
  • 180g medjool dates , pitted and chopped
  • 400ml coconut milk
  • 1 tsp vanilla extract
  • 200g dairy-free dark chocolate , finely chopped
  • 3 tbsp coconut oil
  • 1 tbsp cocoa powder
  • ½ tbsp icing sugar

Method

  • STEP 1

    Un-roll the pastry sheet onto a lightly floured surface, mix the cocoa powder and icing sugar together. Use a sieve to sprinkle all over the pastry sheet, then fold in half like a book and chill for 15 mins. On a lightly floured surface, roll the pastry sheet into a slightly larger rectangle, big enough to line a 20cm tart tin. Line the tin, leaving any overhanging pastry – you'll trim this away once the tart is baked. Chill for 30 mins on a baking tray. Heat oven to 200C/180C fan/gas 6.

  • STEP 2

    Line the pastry with greaseproof paper and fill with baking beans. Bake for 15-20 mins, then remove the paper and beans and bake for 15 mins more, until cooked through. Remove from the oven and leave the case to cool in its tin, then trim the sides.

  • STEP 3

    While the pastry is cooling, make the date caramel. Warm the coconut milk until steaming, then pour 120ml of the coconut milk over the dates. Soak for 5 mins then tip into a food processor with the vanilla extract and a big pinch of flaky salt. Blitz until smooth. Spread the caramel onto the base of the tart and put in the fridge for 30 mins to set a little. 

  • STEP 4

    To make the ganache topping, heat the remaining coconut milk over a low heat until steaming. Put the chocolate and coconut oil in a large bowl and pour the warm coconut milk over the top. Leave to sit for a minute, then gently stir until combined. Spoon the mixture over the caramel and spread it out – don’t worry if the caramel comes up the sides a bit. Sprinkle with flaky sea salt and leave to set in the fridge for about an hour, then bring to room temperature before slicing and serving.

Goes well with

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A star rating of 4.4 out of 5.5 ratings
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