Dark Chocolate Truffle Tart with Mixed Berries in a Teff Crust {Vegan}

Vegan Dark Chocolate Truffle Tart

If you want to impress your dinner guests, then you'll want to make this tart that will have everyone oohing and aahing in anticipation. Little will they know that the tart is incredibly easy to make even though it has that fancy bakery appeal. No kneading, chilling and rolling out of the crust. And when it comes down to it, simplicity in all its blissful glory is just the dessert to make a lasting impression. Rich, succulently dense and refreshing, the goodness of fine quality dark chocolate pairs perfectly with the earthy teff crust. You'll only need a small slice of this divine tart, despite the urge to skip dinner all together and just concentrate on dessert.

This dessert was the crowning touch on my vegetarian Christmas meal that was quietly enjoyed at home with my husband, cherished bestest friend Basil, and two kitties lurking around but respectfully staying away from our food. My dinner was so tempting that it was deemed best to leave the tart to sit out and entice while we enjoyed a hot mulligatawny soup and my lush and filling samosa potpie. Coffee was necessary after dinner as we opened a few gifts and then onto the tart as dinner began to settle in our full tummies.

Dark Chocolate Truffle Tart with Mixed Berries

Teff is a very small ancient grain originating in Ethiopia. Technically a seed, small these grains may be, but teff has a mighty presence as it's packed full of essential nutrients and plenty of earthy flavour. As you would expect, the flour is simply the ground grain. Eating the crust of this tart is part of the enjoyment, as it adds a earthy, dense and nutty-flavor contrast to the chocolate filling. Teff flour can usually be found at natural food stores and Bob's Red Mill make a fine version.

Vegan Dark Chocolate Truffle Tart with Mixed Berries

Raspberry and Blackberry Dark Chocolate Truffle Tart with a Teff Crust {Vegan}Raspberry and Blackberry Dark Chocolate Truffle Tart with a Teff Crust {Vegan}
Recipe by
Published on February 4, 2019

Beautiful and easy-to-make rich dark chocolate and berry tart in a teff flour crust — a crowning touch to any fine meal

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  • 2 cups teff flour
  • 1/2 cup coconut oil, softened
  • 1/4 cup maple syrup or honey
  • 2 tablespoons cold water
  • 1 teaspoon sea salt
  • 1/3 cup raspberry jam or preserve (I used chia raspberry spread)
  • 1/4 cup blackberry jam or preserve (I used chia blackberry spread)
  • 1 cup full fat coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • 10 1/2 oz (300 g) dark chocolate (I used 100 g dark raspberry chocolate and 200 g dark chocolate), broken into small pieces
  • fresh raspberries or blackberries for garnish
  • Preheat an oven to 375°. Lightly oil a 9 or 10 inch tart pan.*

  • In a large bowl, combine all of the crust ingredients with a fork until well mixed and crumbly. A small amount of the dough should hold together when pressed between a thumb and a finger. Transfer this mixture into the prepared tart tin and spread evenly, pressing down firmly against the bottom and sides of the pan. Bake for 12 to 14 minutes until the crust darkens a few shades. Remove to a wire rack to cool.

  • When the crust is cool, spread the berry preserves evenly over the bottom of the tart. In a medium heavy-bottomed saucepan, bring the coconut milk to a boil over medium heat. Turn off the heat, and whisk in the vanilla. Then whisk in the chocolate until completed blended and free of any lumps. Pour this chocolate filling over the berry preserves and spread evenly. Gently transfer to the refrigerator and chill for 2 hours or longer to set. Remove the outer rim of the tart pan and let the tart sit out for about 1/2 hour before serving. Garnish with the fresh berries and cut into small wedges using a sharp knife to serve.

  • This tart will keep well covered in the refrigerator for about 2 weeks.

  • *Note: if you don't have a tart pan, use a standard size glass pie plate instead.

Makes 1 9 or 10 inch tart (8 servings)

Dark Chocolate Truffle Tart with Mixed Berries in a Teff Crust

Other vegan chocolate sweets to enjoy from Lisa's Vegetarian Kitchen:
Chocolate Cake with Chocolate Filling and Ganache
Peanut Butter Chocolate Chunk Teff Cookies
Tahini Freezer Fudge
Raw Peanut Butter Chocolate Nut Squares
Raw Peanut Butter Truffles


Juhi said...

Lisa, would you recommend a substitute for coconut oil? I just don't like its flavor!

Lisa Turner said...

Hi Juhi:

I don't think you would really notice the coconut flavour here. The oil is used in the crust in a small quantity and the other flavours it combines with are strong and much more prominent. So, I really do suggest you try it as is, but if you are still not happy with the coconut oil, you have a few options. Substitute a neutral tasting oil, or choose refined coconut oil, which is extracted from dried coconut meat rather than the fresh, and processed under high-heat to remove the flavour and odor. I don't use that myself because the high processing removes the benefits of coconut oil and so I go with virgin or pure coconut oil, as that undergoes minimal processing once extracted from the fresh coconut meat. I do hope you'll try the tart. It is remarkably easy to make and it looks lovely and tastes heavenly.

Carole said...

This looks amazing, Lisa! Thanks