Dairy-Free Chocolate Berry Tart
A dairy-free chocolate berry tart with a press-in crust, glossy coconut chocolate ganache, and fresh raspberries and blackberries on top.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Desserts
Published
Featured in Dairy-Free 4th of July, Dairy-Free Summer Cookout
I made this the first holiday after I cut dairy, mostly because I needed something on the dessert table that didn't look like a consolation prize. A press-in crust means no rolling pin and no crying over torn dough. The filling is just dairy-free chocolate melted into coconut cream, so it sets up glossy and firm enough to slice clean.
The lime zest on top isn't decoration for the sake of it. Chocolate and coconut cream both lean rich and a little flat on their own, and the zest cuts through that so the berries actually taste like berries instead of an afterthought. If you've made Sweet Dairy-Free Ricotta before, this uses the same logic: find the dairy-free ingredient that does the actual job, not just a substitute that sort of works.
This tart sits well next to other dairy-free desserts on a buffet table. I've served it alongside Dairy-Free Cheesecake with Sweet Ricotta and nobody picked at one over the other, which tells you something. A few slices, a pot of coffee, done.
Ingredients
Press-In Crust
- 1¼ cupsAll-purpose flour
- ¼ cupGranulated sugar
- ¼ tspSalt
- ½ cupVegan butter, melted
- 1 tbspCold water
Chocolate Coconut Ganache Filling
- 8 ozDairy-free chocolate, chopped
- ½ cupCoconut cream
- ½ cupSoy milk or oat milk
- 1 tbspVegan butter
- 1 tspVanilla extract
- 1 tbspGranulated sugar, optional
- 1 tspBrewed coffee or espresso, optional
- 1 pinchSalt
Topping
- Fresh raspberries
- Fresh blackberries
- Lime zest
- Flaky salt, optional
- Powdered sugar, optional
Instructions
- 1
Preheat the oven to 350°F.
- 2
Make the crust. In a medium bowl, combine the flour, sugar, and salt. Add the melted vegan butter and stir until the mixture looks crumbly and evenly moistened.
- 3
Add cold water 1 tablespoon at a time, stirring between additions, until the dough holds together when pressed. The dough should be cohesive but not wet or sticky.
- 4
Press the dough evenly into a 9-inch tart pan (or 9-inch pie dish), pressing it up the sides. Prick the bottom a few times with a fork.
- 5
Bake for 18-22 minutes, or until the crust is lightly golden around the edges. Let the crust cool completely before filling. To speed this up, let it cool at room temperature for 10 minutes, then place it in the refrigerator or freezer until no longer warm.
- 6
Make the ganache filling. Place the chopped dairy-free chocolate in a heat-safe bowl.
- 7
Combine the coconut cream and soy or oat milk in a small saucepan and warm over medium-low heat until steaming, but not boiling.
- 8
Pour the hot cream mixture over the chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
- 9
Stir in the vanilla extract, vegan butter, and salt until the butter is fully melted and the ganache is glossy. For a richer chocolate flavor, stir in a splash of brewed coffee or espresso. Taste and stir in sugar 1 teaspoon at a time if needed.
- 10
Pour the ganache into the cooled crust and smooth the top with a spoon or spatula.
- 11
Chill the tart for 2 1/2-3 hours, or until the filling is set enough to slice while still creamy.
- 12
Top with fresh raspberries and blackberries. Finish with a light amount of lime zest, plus flaky salt or powdered sugar if desired.
- 13
For cleaner slices, run a knife under hot water, wipe it dry, then slice the tart.
How we make it dairy-free
- Heavy cream → Coconut cream goes into the ganache instead. It gives the same rich, pourable texture and sets up just as glossy once it cools.
- Butter → Vegan butter or a neutral oil works in the press-in crust. You're not creaming it with sugar here, so either one holds the dough together fine.
- Dairy-free chocolate → Check the label. A lot of dark chocolate is dairy-free by default, but some brands still add milk fat or butterfat for shine, so read it before you buy.
Tips & Variations
Frequently asked questions
Can I use a different berry on top?⌄
Yes. Raspberries and blackberries hold their shape and look good against the chocolate, but strawberries or blueberries work too. Just pat them dry first so they don't bleed juice into the ganache.
Does coconut cream make the tart taste like coconut?⌄
Not really. Once it's melted with the dairy-free chocolate, the chocolate flavor takes over. If you're sensitive to it, use a refined coconut cream rather than an unrefined one, since refined has less coconut flavor.
Can I make the crust without vegan butter?⌄
Neutral oil works as a swap, just use a bit less since oil is 100% fat where vegan butter has some water in it. Start with about three-quarters of the amount and add more if the dough feels dry.
Why add coffee or espresso to the ganache?⌄
It's optional, but a small amount deepens the chocolate flavor without making the tart taste like coffee. Leave it out if you'd rather keep it simple, the tart still sets up fine without it.
Dairy-Free Chocolate Berry Tart · https://nondairydude.com/recipes/dairy-free-chocolate-berry-tart
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