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Crowd Pleasing Chocolate Ganache Tart

Welcome to the world of stress-free entertaining! This beautifully rich and crave-able chocolate ganache tart caters to a variety of common dietary restrictions. With just 30 minutes of active prep time, this Vegan, dairy-free, gluten-free, egg-free, and soy-free tart will have your guests fighting over the very last slice

Crowd Pleasing Chocolate Ganache Tart

Inspired by the culinary maestros at bon appétit, we present the vegan friendly Chocolate Ganache Tart – a treat that defies expectations and delights the senses. Get ready to embark on a journey of flavour, texture, and pure decadence, all while keeping it plant-based. This no-fuss, quick and fool-proof recipe is a wonderful make-ahead dessert suitable for several dietary requirements. It’s an egg-free, dairy-free, gluten-free vegan chocolate crowd-pleaser. Finish the tart with a little dairy-free whipping cream, a sprinkle of nuts and a few cherries for a truly indulgent, black forest-inspired show-stopper.  

Building The Perfect Chocolate Ganache Tart

Building The Perfect Chocolate Ganache Tart

Go nuts: Let’s start with the foundation – a press-in nut crust that’s as easy to make as it is delicious. No need for intricate dough-making skills; this crust is a breeze for  beginners and seasoned bakers alike. You can use any nut or nut mix you want for this versatile recipe. My roasted nut mix contained cashews, almonds, hazelnuts, pistachios and macadamias. These worked very well together, but if you can’t find mixed nuts, opt for a large bag of roasted hazelnuts or almonds, as these more robust and hard nuts will make a great stable base. Use a measuring cup to really push the crust into the corners and sides and to even out the bottom.

The Best Chocolate: The secret to this luscious chocolate ganache tart lies in the simplicity of its ingredients and the magic of plant-based alternatives. Say goodbye to dairy without sacrificing the creamy texture that makes a ganache truly exceptional. Don’t fuss with it too much while the chocolate melts, make sure you use at least 70% dark chocolate and you’ll be rewarded with a silky, glossy finish that is *chef’s kiss*. Using a milk chocolate could result in the tart failing to set solid. 

The finishing touch: Your tart could be served simply with a little flaked sea salt ( I love Maldon salt for this). However, as its Christmas, a little black forest finish makes this dish a centrepiece. Spoon or pipe a little dairy free whipped cream around the edges of the tart, sprinkle over any leftover nuts, and finish with some jarred or tinned cherries in sugar syrup. If the jarred cherries are good quality, set the remaining syrup out when you serve the tart. Your guests can drizzle a little extra cherry sytup over if they like. 

If you’d like to try out some other delicious dessert recipes, have a look at these:

Chocolate Custard Pots with Pistachios & Cherries

Salted Vegan Chocolate Mousse with Olive Oil & Nuts

Pumpkin Spice Latte Tiramisu

Tell Us About Your Decadent Chai Vegan Chocolate Ganache Tart!

As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see your marvelous chocolate ganache masterpiece.

Chocolate Ganache Tart
Black forest-inspired Chocolate Ganache

Frequently Asked Questions

Can I make this gluten-free

This chocolate ganache recipe is not only gluten-free, it’s also dairy-free, egg-free, low in sugar, and vegan.

Can the chocolate ganache tart be made ahead of time?

This is such a fuss-free recipe that doesn’t take long to make, but you can make it up to 4 days ahead of time and store it in the fridge. Pipe the cream around the edges and add the cherries before serving.

Can I replace the nuts with seeds?

Unfortunately, we have not tested this with seeds, however, roasted sunflower seeds could work as a nut replacement. Let us know if you give it a go.

Why use 70% dark chocolate?

Dark chocolate is often preferred when making ganache for several reasons, primarily related to its flavour profile, texture, and versatility. Dark chocolate has a more intense and robust cocoa flavour compared to milk or white chocolate. This depth of flavour adds complexity to the ganache, creating a rich and satisfying taste. Dark chocolate has a smooth and velvety texture when melted, contributing to the creamy consistency of ganache. It also ensures your chocolate ganache sets perfectly, due to the higher cacao content.

Where can I get good quality dark vegan chocolate?

Many supermarkets now offer an extensive range of dark chocolate, that is vegan-friendly. Brand wise I love HU for my vegan baking needs. Get whatever is available to you, as long as its 70% or higher.

What is Black Forest Cake, and how is it related to the Nutty Chocolate Tart recipe?

Black Forest Cake, or “Schwarzwälder Kirschtorte” in German, is a beloved traditional German dessert known for its layers of chocolate sponge cake, whipped cream, cherries, and a touch of cherry brandy (Kirsch). It has gained popularity worldwide as a classic chocolate dessert. In our Crowd Pleasing Chocolate Tart recipe, we take inspiration from the classic Black Forest Cake, combining the iconic elements of chocolate, cherries, and cream. This results in a decadent and rich tart that captures the essence of the beloved Black Forest dessert.

Salty Science: Why use sea salt when cooking with chocolate?
1. Balancing Sweetness:
Chocolate ganache, especially when crafted with dark chocolate, tends to be rich and sweet. The introduction of sea salt acts as a counterbalance, mitigating excessive sweetness and creating a harmonious blend of flavors. This prevents the dessert from becoming overly sugary and contributes to a more enjoyable taste experience.

2. Enhancing Chocolate Flavors:
Sea salt has the remarkable ability to amplify and intensify the flavors of chocolate. By delicately sprinkling a small amount of sea salt over the ganache, it acts as a flavor enhancer, bringing out the nuanced and sophisticated notes of the chocolate. This simple addition elevates the overall chocolatey goodness of the tart.

3. Creating Depth and Complexity:
The dynamic interplay between the deep, rich chocolate and the savory hints of sea salt results in a dessert that transcends simple sweetness. This contrast adds layers of depth and complexity to every bite, transforming the ganache tart into a more intriguing and satisfying culinary experience.

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Vegan, dairy-free, gluten-free, egg-free, and soy-free tart

Crowd Pleasing Chocolate Ganache Tart

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  • Author: Jess
  • Total Time: 30 Minutes plus time to set in the fridge
  • Yield: 8-10 servings


Welcome to the world of stress-free entertaining! This beautifully rich and crave-able chocolate ganache tart caters to a variety of common dietary restrictions. With just 30 minutes of active prep time, this Vegan, dairy-free, gluten-free, egg-free, and soy-free tart will have your guests fighting over the very last slice


For the Crust:

  • 450g Lightly Roasted mixed nuts (or substitute with almonds or hazelnuts)

  • 4 tbsp/60g vegan butter, melted

  • 5 tbsp/45g golden caster sugar

  • Pinch of sea salt

For the Ganache Filling:

  • 500g 70% dark chocolate (vegan friendly)

  • 2 tins of coconut cream

  • 1/4 cup/50g golden caster sugar (more can be added to taste)

  • 1 tsp Vanilla extract or essence

To Finish:

  • 150ml vegan/dairy-free whipping cream

  • 1 tin or jar of Cherries in syrup (e.g. Fabbri Amarena)

  • Extra chopped nuts

  • A square of chocolate for grating over the tart



  1. Preheat oven to 180°C.
  2. Pulse nuts in a food processor until they resemble course beach sand. Add sugar and salt, then pulse 2-3 times to combine.
  3. Drizzle in melted butter and pulse until nuts clump together, and the mixture looks sandy. When pressed between your fingers the mixture should stick together. If not, give the nuts a few more pulses.
  4. Using your hands, firmly and evenly press the mixture into the bottom and up the sides of the tart tin. Use the sides and base of a measuring cup or glass tumbler to press the base evenly into the tin.
  5. Bake for 8-12 minutes in the oven until a light golden brown.
  6. Remove from the oven and allow it to cool.
  7. While the tart bakes, prepare the Ganache Filling. Roughly chop the chocolate and place it in a large bowl.
  8. Heat coconut cream with the vanilla and sugar. Pour the hot coconut cream over the chocolate and set aside to allow the chocolate to melt for 5 minutes to ensure a glossy finish.
  9. Whisk the chocolate ganache until smooth, then taste and adjust the sugar, adding more if desired. Add a generous pinch of flaked sea salt and stir again.
  10. Pour the chocolate mixture into the tart shell and place it in the fridge to set for 1.5 hours or until ready to serve. It can be made 3-4 days in advance.
  11. When ready to serve, whip the cream and spoon or pipe it around the edges of the tart.
  12. Drain the cherries from the syrup and dot them around the edge of the tart. Save the cherry syrup so your guests can add a little more to the tart once you serve it, or use it in a holiday cocktail.
  13. Sprinkle over any finely chopped. leftover nuts, and grate over a little chocolate to finish.
  14. Serve immediately and enjoy!


This post may contain affiliate links, through which I may earn a commission if you make a purchase; however, please rest assured that I only recommend products I genuinely love and personally use

  • Prep Time: 15-20 Minutes
  • Chilling Time: 1-2 hours
  • Cook Time: 8-10mins
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