This smooth and creamy vegan chocolate ganache tart with cookie crust is swanky enough for a special occasion, and simple enough for a Tuesday night! Made with just 7 pantry staple ingredients, it’s a dessert you just can’t miss!
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Vegan Chocolate Ganache Tart with Cookie Crust
I’ve had the idea/craving for some sort of chocolate pie in my head for probably 2 years now! Earlier this fall the boys and I made a fruit tart with a cookie crust and I knew that I needed to make it again….but make it chocolate! And I did! Total success. This chocolate ganache tart with cookie crust is exactly what I’ve had in my head all these years, and I’m so glad that it’s now a reality! The ganache is perfectly rich, smooth, and delicious, and pairs well with the not-too-sweet cookie crust.
Simple Ingredients for a Show Stopping Dessert
This super simple, yet also super impressive looking dessert has just 7 ingredients! SEVEN! (channel your inner Monica). You probably have them in your pantry right now! The crust comes together with the basics—flour, sugar, and vegan butter, plus a pinch of salt and some (optional, but oh so yummy) almond extract for flavor. The ganache is equally simply with just coconut milk, chocolate chips, another pinch of salt, more almond extract, and vanilla.
How do you make a Chocolate Ganache Tart?
This vegan chocolate ganache tart is really simple to make. Simply pulse the crust ingredients together in your food processor, press it into a tart pan, and bake it. While it bakes, melt the ganache ingredients together over super low heat. Once the crust is baked you can pour the ganache into the crust and let it firm up in the freezer. And once fully chilled you can store it in the refrigerator.
A Swanky Dessert
This simple dessert is quick to make, but feels like such a special occasion treat! Something about that smooth and creamy chocolate ganache makes it feel so fancy! I’m serving it for Christmas dessert this year….and maybe making it again for New Years’ Eve! And maybe Valentines Day too? Lots of opportunities!
Nut free Option
If you’re not able to do almonds, you can skip the extract. You could use extra vanilla in place of the almond, or try peppermint extract for a mint chocolate combination. Orange extract would also be delicious with the chocolate ganache! Really, what doesn’t taste good with chocolate?
More Desserts You Will Love!
- Vegan Vanilla Pudding Cups
- Chocolate Tapioca Pudding
- Vegan Chocolate Mousse
- Perfect Brownies
- Vegan Chocolate Birthday Cake with Strawberry Buttercream Frosting
Let’s Make Chocolate Ganache Tart with Cookie Crust
Are you ready to make this simple, yet elegant tart? Let’s do it! Leave me a note in the comments below (and a rating, please!) and let me know how you like it!
Chocolate Ganache Tart with Cookie Crust
For the Crust:
- 1 cup all purpose flour
- 1/2 cup vegan butter stick (I used Earth Balance)
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon almond extract (optional)
For the Ganache Filling:
- 2/3 cup canned coconut milk mixed well
- 10 ounces dairy free chocolate chips (I used Enjoy Life)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 pinch salt (less than 1/16 teaspoon)
- Preheat oven to 350º. Spray a 9" tart pan (see notes) with baking spray. Set aside.
- Place all of the crust ingredients into your food processor. Pulse together until you have a crumbly, but loose cookie mix.
- Pour the cookie crumble mix into your tart pan. Press the mixture up to the sides first, to make an edge, and then level out the rest of the mixture across the pan to make one even crust. You can use the flat bottom of a measuring cup to help you press it down. (see note)
- Place the tart pan in the oven and bake the cookie crust for 25 minutes, until slightly golden brown. Remove from oven and allow to cool.
- While the crust is baking, make the ganache. Pour the coconut milk into a small sauce pan (preferably with a heavy bottom to prevent scorching.)
- Warm the milk over medium low heat, until bubbles begin to form on the edges. Add the chocolate chips and salt, and whisk into the milk until completely melted. Remove from heat.
- Whisk in the vanilla and almond extracts.
- Carefully pour the ganache filling into the crust.
- Place the entire tart pan into the freezer to chill quickly (I like to set my tart pan on a plastic cutting board to help stabilize it, as the removable bottom can pop up if you're not careful). It should be firm enough in about an hour.
- Once chilled, you can store the tart in the fridge, or in the freezer.
- When ready to serve, you can run a knife under warm water for ease of cutting. I also like to slide it off of the bottom of the tart pan and onto a plate, but you can serve directly on the tart pan bottom if you prefer. Serve and enjoy!