No-Bake Chocolate Tart with Berries
Fruity no-bake chocolate tart with a chewy oat and almond crust, dark chocolate layer, whipped soy cream filling, and a berry-gelatin topping. A naturally plant-based dessert that requires no oven and minimal skill.
Ingredients
- 6 oz figs, quartered
- 1 ¾ cups rolled oats, whole
- 5 ½ oz ground almonds, finely milled
- salt, pinch(optional)
- 2 ¾ oz frozen blueberries
- 3 ½ oz dark chocolate, broken into pieces
- 1 ¼ cups soy whipping creamcoconut whipping cream1:1vegandairy-free
neutral flavor adds subtle sweetness
- 1 packet vanilla sugar
- 3 ½ oz berry gelatinfruit jam100gdietary-restriction-agnostic
may be less spreadable
Instructions
- 1
Quarter figs and soak in warm water for about 15 minutes.
- 2
Mix oats, ground almonds, and a pinch of salt.
- 3
Drain figs and squeeze out excess moisture.
- 4
In a food processor, finely chop the oat mixture with figs in about 3 batches until a slightly sticky dough forms.
- 5
Transfer to a bowl and knead together.
- 6
Line a rectangular tart pan (about 21 x 11 ½") with plastic wrap.
- 7
Press dough into the pan, forming a rim along the edges.
- 8
Refrigerate for about 30 minutes.
- 9
Thaw frozen blueberries.
- 10
Break chocolate into pieces and melt in a hot water bath.
- 11
Remove crust from pan and peel away plastic wrap.
- 12
Spread chocolate over the crust and let set for about 1 hour.
- 13
Whip soy cream and vanilla sugar with electric beaters for 7 to 10 minutes until creamy.
- 14
Spread cream over the chocolate crust.
- 15
Warm berry gelatin in a small pot.
- 16
Remove from heat and fold in berries.
- 17
Let cool for about 15 minutes, then drizzle in stripes over the cream.
Tips
Squeeze figs well to remove excess water so the crust binds properly.
Use a food processor to achieve the correct crumbly-sticky texture; do not over-process.
Melt chocolate gently in a water bath rather than direct heat to prevent seizing.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze as the whipped cream texture will degrade.
Prepare the crust and chocolate layer up to 1 day ahead. Add the whipped cream and berry topping up to 4 hours before serving.
Cut into portions with a sharp knife dipped in warm water between cuts. Serve chilled.
Common Mistakes
Do not skip the fig soaking and squeezing to avoid a wet, crumbly crust.
Do not over-whip the soy cream to avoid separating or breaking.
Do not add berries to gelatin while still hot to avoid cooking them.
Substitutions
Dairy-Free Swaps
neutral flavor adds subtle sweetness
General Alternatives
may be less spreadable