Vegan Salted Chocolate Peanut Tart Recipe
This rich, vegan chocolate tart recipe has a unique, short olive oil crust as it uses olive oil instead of vegan butter, and it is divine.
Made with a delicious combination of salted peanuts and dark chocolate, this vegan chocolate tart is a beautiful centrepiece for a party.
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The combination of peanuts and chocolate is a blissful flavour pairing that’s both rich and sweet, yet salty and nutty at the same time.
To make this vegan chocolate tart recipe even more spectacular, we have decorated it with seasonal fruit. Not only does this add to the delicious flavours of this vegan dessert, but it looks elegant and fit for a fancy vegan dinner party.
Berries work particularly with chocolate, but you could also use bananas instead to make a yummy salted chocolate, peanut and banana tart. If you use bananas, cut them when you serve the vegan tart to avoid them going brown.
All you dinner guests will love our vegan chocolate tart recipe, including non-vegans.
Total Time: 2 hours 10 minutes
Prep Time: 35 minutes, plus 1 hour chilling
Cook Time: 35 minutes
Servings: 10
Rating:
Total Time: 2 hours 10 minutes
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- 7.5 7.5 grams unsalted peanuts
- 7.5 7.5 grams water
- 30 30 grams flour
- 9 9 ml olive oil
- 6 6 ml water
- Pinch salt
- 30 30 grams vegan dark chocolate, roughly chopped
- 0.3 0.3 Tbsp maple syrup (optional if you prefer a sweeter taste)
- 10 10 ml boiling water
- 2.5 2.5 grams salted peanuts, roughly chopped
Method
- Start by putting the peanuts into a container with the water, and leave them to soak while you get on with the pastry.
- Blitz the flour and olive oil in a food processor until it looks like breadcrumbs, then add the water and salt and pulse briefly until the mixture comes together as a dough. Turn out onto a surface, bring it together, then wrap in clingfilm and refrigerate for 30 minutes.
- Roll out the pastry until 2-3mm thick, then use it to line a 20cm tart tin. Trim the overhanging pastry from the sides, prick the base with a fork, then refrigerate for a further 30 minutes.
- Preheat the oven to 180C fan/200C. Line the pastry case with crumpled baking paper, then fill with baking beans or rice. Transfer to the oven to bake for 15 minutes, after which the sides should feel sandy to the touch. Remove the baking beans, then bake for a further 15 minutes until the tart case is a pale golden brown. Leave the tart case to cool down for 15 minutes.
- Blitz the soaked peanuts and the water in a high-speed blender until you have a thick, smooth, creamy consistency – there shouldn’t be any bits of peanut.
- Put the chocolate in a heatproof bowl set over a pan of boiling water (don’t let the water touch the base of the pan). Stir until melted, then add the peanut cream, maple syrup (if using) and boiling water and whisk vigorously until the mixture comes together glossily. If the mixture looks like it’s about to split or does split, add a splash of boiling water and keep whisking – it will come together again.
- Spread the chocolate mixture into the tart tin, and scatter over the salted peanuts. Leave to set in the fridge for at least 1 hour before serving.
Store the vegan chocolate tart in an airtight container in the fridge and enjoy for up to 5 days.
If you love the combination of chocolate and peanuts, try this crunchy peanut butter sandwich cookie recipe.
