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Easy Chocolate Tarts with Vegan Option

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I am a tiny bit obsessed with my Vitamix. When I first bought mine, I was so enamoured that I splurged on a second one to give my mom for Mother’s Day. I knew she would love it as much as I did. She has declared it the “best gift ever” and she will often call or text me telling me about the awesome soup she made or a smoothie she whipped up.

But enough about all that soup and smoothie stuff! Let’s talk about these chocolate tarts. They really are super, duper easy. All you really need is a good blender or food processor. The key to success is good quality chocolate and VERY HOT COFFEE. Make sure it is piping hot. I brew the coffee and then reheat it when I’m ready to make the filling.

For this recipe, I am using store bought 3-inch tart shells. I’m not usually one to take shortcuts, but the whole point of this recipe is simplicity. When you buy them, try to find sweet tart shells. I find a lot of pre-made shells to be too salty for desserts. If you are vegan, you will want to search for a vegan version.

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You don’t even need a bowl for this recipe. You just mix everything in the blender. Hooray! No excess dishes! The picture below shows an egg, but you can replace the eggs with aquafaba and they will turn out delicious. I’ve tried it!

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Fill those tart shells up to and then put them in the fridge to cool for a couple of hours. The filling will set up firm like a rich truffle.

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Top it with some sweetened whipped cream or coconut whip and decorate with sprinkles or berries or whatever you have kicking around.

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Serve those bad boys up for a Christmas party or better yet a Mother’s Day tea…blammo! You are now the favorite child.

Print

Easy Chocolate Tarts – Vegan Option


  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 16 mini tarts

Ingredients

  • 16 3-inch frozen tart shells (sweet)
  • 8 ounces dark chocolate (60-70%), chopped
  • 3 eggs, room temperature (or 9 tbsp of Aquafaba for vegan)
  • 1 tsp vanilla
  • pinch of salt
  • 5 oz VERY HOT COFFEE
  • Whipped Cream (optional)
  • Berries or Sprinkles (optional)

Instructions

  1. Bake the tart shells as per the package directions, set aside to cool completely.
  2. Put the chocolate, eggs, vanilla and salt in your blender and mix on medium-high until smooth.
  3. Keep running the blender while you remove the center of the lid and slowly pour in the very hot coffee. Mix for about 1 minute until fully combined.
  4. Pour the mixture into the prepared tart shells.
  5. Cool the tarts in the fridge for 2-4 hours, they should be firm to the touch.
  6. Serve with whipped cream and the decorative toppings of your choice.

 

  1. This looks so delicious Jasmine!! I LOVE all things chocolate. A mother DESERVES chocolate for Mother’s Day 😀

  2. Wow, Jasmine, love the simplicity of this recipe. I love my chocolate and this would be a fun recipe to make with kids. Looks so darn delicious!

  3. How yummy do these look?! And since they’re small, we can indulge in more than one, right?

  4. These tarts look amazing! I LOVE dark chocolate – especially paired with coffee. And I like how easy these tarts are to make 🙂

  5. Those look so good!!

  6. Love the addition of hot coffee to the filling – I find that coffee when added to chocolate makes the chocolate flavor shine even more and taste even stronger YUM! Happy to be hosting this giveaway with you – tweeting, pinning, yumming : ))

    • Jasmine Lukuku

      It really does enhance the flavor. My two favorite beans together…coffee and chocolate!

  7. These are so cute! And delicious. I would definitely top them with whipped cream because I have a minor obsession with the stuff. Like… it’s a problem.

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