Vegan Chocolate Tart

From Pascha's Kitchen

Ganache Tarts for Mother’s Day – A Luxurious, Allergen-Free Treat

This Mother’s Day, treat the special women in your life to something truly indulgent—Ganache Tarts made with Pascha Chocolate. These elegant tarts feature a crisp, gluten-free crust and a silky smooth, dairy-free chocolate ganache filling, making them the perfect allergen-friendly dessert to celebrate love and appreciation.

Why You’ll Love These Ganache Tarts

✔ Allergen-Free – These tarts are gluten-free, dairy-free, soy-free, and nut-free, making them suitable for a variety of dietary needs.
✔ Decadently Rich – Made with Pascha Organic Dark Chocolate, delivering an intense, velvety chocolate flavor.
✔ Simple, Yet Elegant – A gourmet dessert that’s easy to make but looks and tastes like it came from a bakery.
✔ Perfect for Celebrations – Whether for Mother’s Day, birthdays, or any special occasion, these tarts are sure to impress.

Techniques That Make This Dessert Exceptional

1. The Perfect Gluten-Free Tart Crust

Instead of a traditional shortcrust pastry, this tart base is made with gluten-free flour, coconut oil, and maple syrup, ensuring a crisp, delicate texture without any gluten. Chilling the dough before baking helps it hold its shape and prevents cracking.

2. The Ultimate Dairy-Free Ganache

A rich, creamy ganache is the heart of these tarts. Instead of heavy cream, this recipe uses coconut cream, which blends beautifully with Pascha 70% or 85% Dark Chocolate Chips, creating a silky, melt-in-your-mouth consistency.

3. Achieving a Glossy, Professional Finish

To get a smooth, shiny ganache, let the warm coconut cream melt the chocolate gradually, stirring gently until fully combined. Pour the ganache into the tart shells while still warm for a flawless, even surface.

Ingredients

For the Crust:

Gluten-free flour blend – Provides structure without gluten.
Coconut oil – Adds richness and helps bind the dough.
Maple syrup – A natural sweetener with caramel undertones.
Vanilla extract – Enhances the flavor.

For the Ganache Filling:

Pascha Organic 70% or 85% Dark Chocolate Chips – The key to a rich, smooth chocolate ganache.
Coconut cream – A dairy-free alternative to traditional heavy cream.
Maple syrup or agave – Lightly sweetens and balances the deep chocolate flavor.
Sea salt – Enhances the complexity of flavors.

How to Make Ganache Tarts for Mother’s Day

Preheat the oven to 350°F (175°C). Grease and line tart pans.
Make the Crust: Mix gluten-free flour, coconut oil, maple syrup, and vanilla into a dough. Press into tart molds and bake for 12-15 minutes until golden. Let cool.
Prepare the Ganache: Heat coconut cream until just warm (do not boil). Pour over Pascha Dark Chocolate Chips and stir gently until smooth.
Assemble the Tarts: Pour the ganache into the cooled tart shells and smooth the surface.
Chill to Set: Refrigerate for at least 2 hours until firm.
Garnish & Serve: Top with fresh berries, edible flowers, or a sprinkle of Pascha Chocolate shavings for a beautiful finish.

More Pascha Chocolate Desserts to Try

Gluten-Free Chocolate Raspberry Mousse Cake – A luscious chocolate cake layered with a creamy raspberry mousse.
Vegan Chocolate Peanut Butter Tart – A sweet-and-salty masterpiece with a smooth peanut butter filling.
Flourless Chocolate Cake – A dense, fudgy chocolate cake perfect for any occasion.

Storage & Serving Tips

Keep refrigerated until ready to serve for the best texture.
Store in an airtight container in the fridge for up to 5 days.
Serve chilled or at room temperature for a softer, melt-in-your-mouth experience.

Celebrate Mother’s Day with the purest chocolate indulgence, made allergen-free with Pascha Chocolate. Whether it’s a gift for mom or a treat for yourself, these Ganache Tarts are sure to make the day extra special!

Ingredients:

Crust:

1/2 cup dates, packed
1 cup oat flour
1/4 cup ground chia seeds
1/3 cup unsweetened coconut
1/4 cup tapioca or arrowroot starch
1/2 cup coconut oil, melted

Filling:

1 can full-fat coconut milk
1 cup PASCHA Chocolate Chips (we used 85% Cacao)

Directions:

In the bowl of a food processor add all the ingredients for the crust and pulse until the dates are broken down and the mixture has begun to come together.
Press crust into your choice of pan. Set aside in the fridge to harden.
Prepare ganache by heating coconut milk until bubbling. Remove from heat and pour over PASCHA Chocolate Chips. Let sit about one minute to melt chips. Stir until creamy.
Pour ganache into tarts and set aside to harden.
Top with gold flakes if desired. ENJOY!