Flourless Chocolate Tart Recipe



1 cup raw pecans
1cup raw walnuts
3/4 cup sugar
4 tablespoons Earth Balance margarine melted
Grind the nuts and sugar up in a food processor, add melted margarine, mix and press into 9 inch tart pan. Bake crust for 10 mins.

16 ounces (455g) vegan dark chocolate chips or a bar melted – melt chocolate in a double boiler or microwave
2 cups nondairy milk
2 tablespoons cornstarch
1/4 cup water


  1. In a saucepan, heat milk over medium heat
  2. Meanwhile in a small bowl combine water and cornstarch until dissolved.
  3. Add melted chocolate to the milk in the saucepan, whisk thoroughly, whisk in cornstarch solution, lower heat and simmer for 10 minutes. Stir occasionally. The chocolate mixture will slowly thicken.
  4. Pour mixture over the crust in the tart pan and chill for over 2 hours.

This recipe is from a book by Colleen Patrick-Groudeau, The Vegan Table.

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