Chocolate Easter Tart – Vegan and Gluten-Free
This tart was invented to create a simple but delicious dessert that my sister-in-law would be able to enjoy with us. We are always experimenting with vegan, gluten-free, and toddler-friendly foods so that everyone can sit down together and enjoy a great meal together.
This tart is a bit pricey to make as it uses gluten-free shortbread and a fair amount of vegan chocolate but it makes everyone happy and as you will see it is super simple to make with only 4 ingredients plus toppings. I tend to make it the day before and leave it in the fridge, knowing I have the pudding all ready to go always brings me an extra level of chill when we have guests. I like to be as relaxed and flexible as possible as you just never know what can happen with a big group of people, especially when you add babies and toddlers to the mix!
Ingredients
- 400g vegan gluten-free shortbread (I used Sainsburys)
- 75g vegan butter
- 300g vegan chocolate – broken into small pieces
- 1 tin of coconut milk – You only want the creamy part from the top. To make this easier to skim off the top it’s best to chill it before you need it. I pop mine in the freezer while I make the base.
Toppings
- Vegan mini eggs
- Vegan caramel egg
Method
- Line a loose bottom 20cm cake tin with greaseproof paper and then grease with a little oil.
- Pop your butter into a small pan and melt over a low heat. While it is melting whizz all of your biscuits into crumbs.
- Mix the butter into the biscuit mixture and press into your lined tin, pushing it up slightly at the edges to create a slight lip. Don’t worry too much about this step it’s a very forgiving tart and doesn’t have to be perfect. Pop into the freezer to help it firm up.
- Next heat your coconut cream up in a small pan over a low heat (I use the same pan I used for butter, all about saving on washing up!).
- Once it is warm remove from the heat and stir in the chocolate until it is melted and smooth. Then pour on top of your base.
- If you are decorating it then now is the time. I have left this plain before and also added freeze-dried raspberries. For Easter, I have added some vegan mini eggs and a larger caramel egg. I am pleased with the outcome.
- Once decorated pop into the fridge to set for 4 hours or overnight. I also recommend that you remove the desert from the fridge about 30 minutes before you want to eat it. Otherwise the filling can be a bit firm.
If you make this recipe I hope you love it as much as we all do and it makes your Easter table extra festive. Please do tag us in any photos on Instagram @foxandlockes as we always love seeing your versions.
Happy Easter!
Livvy and Sumer
