These easy vegan chocolate tarts filled with healthy and creamy avocado chocolate pudding and topped with fresh berries is the perfect dessert recipe for all mini pie and tartlet lovers! Make these cute cakes ahead and serve them chilled, you’ll have a delicious chocolaty summer dessert!
Vegan chocolate pudding tarts
Can you guess what I love most about summer besides the beautiful weather? It’s the delicious, juicy fruits and berries! Of course you can buy them in the supermarket all year round, but when you pick them fresh from the garden, they simply taste best!
And what better way to eat them than with a summery dessert, like a creamy vegan chocolate pudding made with avocado and banana? Especially, when it’s served in a crispy, chocolate cookie-like tart shell, you can eat this treat straight from your hand!
Since these tarts are super convenient and handy, it’s also easier to serve them to guests. Just make sure to prepare enough, or you won’t be able to share them as they’re so yummy! 😛
Vegan tartlets with chocolate crust
If you want to enjoy these little tartlets in the afternoon, it is best to bake the tart crusts already in the morning, so that they have enough time to cool. The shortcrust is also quite simple to prepare. It consists of flour, vegan butter, cocoa powder, powdered sugar, a little soy milk and a bit of vanilla.
However, instead of vegan butter, you can also use vegetable margarine or coconut oil. You can also use all-purpose flour instead of spelt flour or try another plant-based milk, such as oat or almond milk.
To make these chocolate tarts gluten-free, feel free to substitute a gluten-free flour blend 1 to 1.
Preparing the tartlet pans
Make sure to grease the pans before adding the pastry, so that you can easily remove the tarts after baking. However, the easiest way is to use tart molds with removable bottoms. Or, if you don’t feel like making small tarts, you can also turn this recipe into a big tart like this vegan chocolate mousse pie or this chocolate pudding pie.
But now get all the ingredients ready and start making this recipe! These delicious chocolate tarts are not only the perfect dessert for a cozy Sunday but for any day of the week! Because as we all know, chocolate makes you happy and berries are healthy! 🙂
Chocolate Crust Ingredients and possible fillings
Here you can see all the ingredients needed for this recipe. Of course, you can also fill the chocolate tarts with other fillings like:
- peanut butter mousse
- raspberry panna cotta
- coconut yogurt
- mango mousse
- vanilla custard
- semolina pudding
- chocolate mousse
There are so many possibilities here!
How to vegan chocolate tarts with pudding
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!
Step 1: Make the chocolate dough
First, knead flour, salt, powdered sugar, vegan butter and some cold plant milk (or water) into a smooth pie dough and divide into 6 pieces. Then put each piece in a freezer bag and roll out into a circle.
Step 2: Bake Tarts and make chocolate pudding
Place the circles in tartlet pans and press down well. Then chill in the freezer for 10 minutes (or in the refrigerator for 20 minutes) to keep the shortbread stable while baking. Prick the bottoms several times with a fork and bake for 15 minutes at 356 °F (180 °C). Then allow to cool completely. Meanwhile, prepare the chocolate avocado banana pudding according to this recipe. Then fill it into the cooled tartlet shells.
Step 3: Garnish and serve!
Before serving, garnish your chocolate tarts with berries or other fruits and toppings as desired. I used blueberries, pomegranate seeds, kumquats, grapes and puffed quinoa. Enjoy your pretty yummy dessert!
Tip: If you have some of the pudding left over, you can enjoy it (with the remaining berries) just as it is for dessert. It is very delicious even without the crust!
Make-ahead and storing tarts
These chocolate tartlets are great to prepare in advance. Without the filling, the tart shells will keep in an airtight container for up to 1 week stored at room temperature. Once you’ve added the chocolate pudding, they should be stored in the refrigerator and eaten within 3 days.
To make sure the chocolate pudding doesn’t soften the bottom, you can also store the pudding separately in a sealed container or jar.
These vegan chocolate tartlets with chocolate pudding are:
- Dairy-free (lactose-free)
- Versatile and customizable
- With crispy cookie-like crust
- Filled with creamy pudding
- Healthier than classic tartlets
- Decorated with fresh berries
- Totally delicious!
- The perfect dessert for any occasion!
More Vegan Mini Cake Recipes to try
- Raspberry Cheesecakes
- Chocolate Cupcakes
- Apple Turnovers
- Mini Apple Pies
- Mini Blackberry Cheesecakes
- Granola Cups
- Apricot Cream Cakes
- Apple Carrot Muffins
- Vanilla Cupcakes
- Chocolate Chip Blondies
- Cherry Cheesecake Brownies
If you try this easy recipe for vegan chocolate tarts, feel free to leave me a comment and a star rating! And if you take a photo of your tartlets and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 😊
Chocolate Tartlets with Avocado Banana PuddingAuthor:
You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Filling & Toppings (of choice)
- 1 recipe avocado chocolate pudding
- berries or other fruits
*Note: Check out the recipe video + step-by-step instructions above!
- Whisk together flour, salt and powdered sugar in a bowl. Then add the cold vegan butter in pieces and knead briefly until is comes together. Add a little cold plant milk (or water) and knead to form a dough.
- Shape the dough into a flat ball and cut into 6 pieces.
- Put each piece in a freezer bag (or place between 2 layers of cling film) and roll out into a circle.
- Place the circles of dough in the tartlet pans and press well on the bottom and sides. Then chill in the freezer for 10 minutes or in the refrigerator for 20 minutes (to prevent the dough from shrinking during baking).
- In the meantime, preheat the oven to 365°F (180°C).
- Arrange the tarts on a baking tray and prick the bottoms several times with a fork (to ensure the dough does not rise during baking) and bake for 15 minutes. Then allow to cool completely while it becomes crispy.
- Meanwhile make the chocolate pudding according to the recipe. Then fill into the tart shells and garnish with berries (or other fruits/toppings) as desired. Enjoy!
- If you have some leftover pudding, you can enjoy it as it is. It is also very delicious without the crust!
- Instead of all-purpose or spelt flour, you can also use a gluten-free flour blend 1:1.
- The unfilled tarts will keep for up to a week stored in an airtight container at room temperature. The filled tarts (or the chocolate pudding itself) can be stored in the refrigerator for up to 3 days.
- This recipe was first published on 26/06/2018.
- More information and tips on the recipe are mentioned in the blog post above!
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