Chocolate

A Stunning, No-Bake Chocolate Tart That Will Steal the Show

Any show. Name a show.

September 27, 2018
We'd like to live on the surface of this tart. Photo by Jenny Huang

There’s a lot to love about Camilla Fayed’s chocolate tart. For starters, it doesn’t require an oven—or any heat at all. Then there’s the fact that it features a deeply chocolatey filling that’s texturally halfway between a mousse and a cold custard. Its hazelnut-cacao-coconut crust (easily blitzed, then pressed into a pan) tastes like if an Almond Joy had a baby with Nutella. Oh, and did we mention that the whole thing’s vegan?

Fayed’s raw chocolate tart is from Farmacy Kitchen—an ode to all things plant-based, born out of her Notting Hill restaurant, Farmacy London.

"We wanted the book to appeal to as wide an audience as possible, vegans and non-vegans alike," says Fayed. "Chocolate tarts are an undisputed worldwide favorite as a dessert option, and so it only seemed natural to ensure we included a yummy, plant-based alternative. This recipe is 100% plant-based, organic, GMO-, refined sugar- and chemical-free."

We made it in a round, 9-inch springform pan rather than the square one specified in the instructions, and it worked like a dream. (One we’ve had every night since, to be specific.) In fact, the round shape gave it a festive, cake-like stature that contributed to its other show stopper-y qualities and made it easy to slice. Because it's no-bake, we'd guess that you can make it in just about any high-sided cake, pie, or brownie dish.

Fayed recommends serving it with chia jam—we loved it coupled with a seedy, tart variety. "One could always get creative and add seasonal fruits as a topping," says Fayed. "Such as raspberries in the summer." It’d also be great with a pinch of salt and a dollop of coconut yogurt sweetened with a little maple syrup. (But for the record, we’d happily take it plain any day.)

Have you made this tart? Let us know what you think in the comments!

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7 Comments

Gail October 7, 2018
I don’t care for dates in desserts. Do you notice that flavor in the finished cake?
 
Eunice October 6, 2018
I have a question on taste regarding the amount of dates. My boyfriend who staunchly is stubborn against trying vegan things, also isn't particular about the taste of dates. He however, LOVES chocolate, especially the extra rich and refined Hershey's flavor. I'm really interested in making this, but does it taste milk chocolatey? If not, can i substitute for regular cocoa powder? I will most likely make the recipe as is for the season of dinner parties coming up, but in the meantime want to experiment. He just challenged me to a "no butter, no flour" dessert. Thanks for any commentary or help!
 
MsJoanie October 1, 2018
Any thoughts on replacing the dried coconut with anything else? Maybe toasted rice or oats or more nuts? I don't mind refined coconut oil because it doesn't taste like coconut but I don't care for the taste of raw coconut otherwise.
 
Author Comment
Ella Q. October 1, 2018
Hi MsJoanie,<br /><br />I'd sub in a few tablespoons of nuts. <br /><br />Ella
 
Pupcake October 3, 2018
How about no nuts--my niece has a severe peanut allergy, and doesn't want to experiment with other kinds of nuts.
 
Lindsey D. September 27, 2018
Looks great! Is there another nut you'd recommend instead of hazelnut? (food allergy)
 
Author Comment
Ella Q. September 27, 2018
Hi Lindsey,<br /><br />I haven't tried it any other way, but I suspect almonds would do the trick! <br /><br />Ella