Forest Fruits Chocolate Tart Recipe

I just made a Vegan Berry Tart with an almond flour chocolate crust, glossy cherry-raspberry jelly and silky coconut milk ganache that people will fight over.

I am obsessed with this Forest Fruits Chocolate Tart because it hits every note I want in a holiday dessert. I love the crunchy almond flour crust and the slightly tangy cherry raspberry jelly that sits under the glossy chocolate ganache.

And the ganache made with full fat canned coconut milk is lush, dairy free but not thin. I call it my Vegan Berry Tart favorite and it reads like a Chocolate And Berry Dessert dream on a plate.

But mostly I just love biting through textures and getting fruit, chocolate, and salt in one messy bite every single time.

Ingredients

• Almond flour: nutty base, gives crunch and a bit of protein, gluten-free friendly.
• Unsweetened cocoa: chocolatey depth, keeps crust rich without extra sugar.
• Melted coconut oil: binds the crust, adds mild tropical fat and tenderness.
• Maple syrup (crust): gentle sweetness and sticky hold, tastes warm and caramel-like.
• Vanilla extract: cozy aroma, makes everything taste more rounded and familiar.
• Sea salt (crust): wakes up flavors, cuts sweetness and adds subtle crunch.
• Frozen cherries and raspberries: bright tartness, juicy fruit layer with real berry vibes.
• Sugar or maple (jelly): sweetens the fruit, balances tartness to your liking.
• Lemon juice: fresh acidity, brightens jammy fruit and lifts the whole tart.
• Agar agar: firming agent so the jelly sets cleanly, plant-based gel.
• Vegan dark chocolate: intense cocoa core, makes the ganache deep and decadent.
• Canned coconut milk: creamy, silky ganache and a hint of coconut richness.
• Maple syrup (ganache): softens bitterness, adds a lovely rounded sweetness.
• Vanilla extract (ganache): warming note, ties chocolate and coconut together.
• Sea salt (ganache): tiny pinch boosts chocolate flavor, makes it pop.
• Fresh berries and flaky salt: pretty garnish, extra tart pops and a crunch.

Ingredient Quantities

• For the crust: 1 1/2 cups (150 g) almond flour
• For the crust: 1/4 cup (25 g) unsweetened cocoa powder
• For the crust: 3 tablespoons melted coconut oil
• For the crust: 3 tablespoons maple syrup
• For the crust: 1 teaspoon vanilla extract
• For the crust: 1/4 teaspoon fine sea salt
• For the cherry raspberry jelly: 3 cups frozen mixed cherries and raspberries (about 400 g)
• For the jelly: 1/3 cup (65 g) granulated sugar or maple syrup to taste
• For the jelly: 2 tablespoons lemon juice
• For the jelly: 2 teaspoons agar agar powder (or follow package notes for equivalent setting)
• For the chocolate ganache: 8 ounces (225 g) vegan dark chocolate, chopped
• For the ganache: 1 cup (240 ml) full fat canned coconut milk
• For the ganache: 2 tablespoons maple syrup or to taste
• For the ganache: 1 teaspoon vanilla extract
• For the ganache: pinch of fine sea salt
• Optional garnish: fresh berries and a few flakes of sea salt

How to Make this

1. Preheat oven to 350F (175C). In a bowl stir together 1 1/2 cups almond flour, 1/4 cup cocoa powder and 1/4 tsp sea salt. Add 3 tbsp melted coconut oil, 3 tbsp maple syrup and 1 tsp vanilla, mix until it clumps and press evenly into the bottom and up the sides of a tart pan. Prick base lightly with a fork.

2. Bake crust 10 to 12 minutes until set, it wont puff much but should smell toasty. Let cool completely in the pan while you make the jelly, pressing any cracks back together if needed.

3. For the cherry raspberry jelly put 3 cups frozen mixed cherries and raspberries, 1/3 cup sugar (or maple to taste) and 2 tbsp lemon juice into a saucepan. Heat gently until fruit thaws and starts to break down, stirring and mashing with a spoon or potato masher.

4. Sprinkle 2 tsp agar agar powder into about 3 tbsp cold water, stir to moisten then add to the hot fruit. Bring to a simmer and cook 2 to 3 minutes, stirring constantly so the agar fully dissolves. Taste, add more sweetener if needed.

5. If you want a smooth jelly, push the cooked fruit through a sieve to remove seeds and large bits, otherwise leave as is for a rustic layer. Let the jelly cool a little, then pour it over the cooled crust, smoothing the top. Chill in the fridge until firm, at least 1 to 2 hours.

6. While jelly sets, chop 8 oz vegan dark chocolate finely and place in a heatproof bowl. Warm 1 cup full fat canned coconut milk in a small saucepan until it just begins to steam, not boiling.

7. Pour the hot coconut milk over the chopped chocolate, add 2 tbsp maple syrup, 1 tsp vanilla and a pinch of sea salt. Let sit 1 minute, then whisk until silky and totally smooth. If the chocolate isnt melting fully, return briefly to very low heat or microwave in 15 second bursts, stirring between.

8. Let ganache cool until it thickens but is still pourable, about 15 to 20 minutes at room temp. Pour gently over the set jelly layer, spreading to the edges. Tap the pan lightly to remove air bubbles.

9. Refrigerate the tart until the ganache is fully set, about 2 hours. For cleaner slices, chill longer and run a sharp knife under hot water, wipe dry, then slice.

10. Serve chilled or slightly warmed, garnish with fresh berries and a few flakes of sea salt if you like. The tart keeps covered in the fridge 4 to 5 days, or freeze slices for longer storage.

Equipment Needed

1. Oven (preheat to 350F / 175C)
2. 9 inch tart pan with removable bottom (or similar tart tin)
3. Mixing bowls (one for crust, one for ganache and one for the fruit)
4. Measuring cups and spoons
5. Small saucepan (for the fruit jelly) and another small saucepan or microwave safe bowl to warm coconut milk
6. Heatproof bowl and whisk for making ganache (or a sturdy spoon if you prefer)
7. Potato masher or wooden spoon for breaking down the frozen fruit
8. Fine mesh sieve (optional, if you want a smooth seedless jelly) and a fork to prick the crust
9. Offset spatula or the back of a spoon, plus a sharp knife for slicing (run under hot water for clean cuts)

FAQ

Forest Fruits Chocolate Tart Recipe Substitutions and Variations

• Almond flour: swap with oat flour (pulse oats in a food processor, slightly denser crust), or use hazelnut meal for a nuttier flavor, or almond meal if thats what you have on hand (texture a bit coarser).
• Coconut oil (in crust): use melted unsalted butter for a richer taste, or neutral vegetable oil like grapeseed if you want it lighter, or coconut butter if you want a deeper coconut note but press the crust firmly so it holds.
• Agar agar (for the jelly): replace with powdered gelatin 1:1 if not vegan (bloom in cold water first), or use pectin if making a more jammy set but follow the pectin package directions, or use extra simmering time and reduction for a looser, spoonable berry compote instead.
• Full fat canned coconut milk (in ganache): swap with heavy cream if you eat dairy for a silkier ganache, or use cashew cream (blend soaked cashews with water) for a neutral, creamy vegan option, or use oat cream for a slightly sweeter, lighter finish.

Pro Tips

1) Bloom the agar first and taste it. Agar can taste a bit grassy if overcooked so dissolve it in cold water, add to the hot fruit and only simmer the 2 to 3 minutes it needs. If the jelly tastes flat add a splash more lemon or a bit more sweetener while it is still hot, you wont get a good chance to fix it after it sets.

2) Press and pack the crust well and chill briefly before baking. Almond crusts crack when they cool fast, so press it firmly up the sides and smooth the top with a spatula. If a crack appears while cooling press it back together with a spoon, or chill 10 minutes in the freezer to help it firm without crumbling.

3) For a glossy ganache heat the coconut milk until steaming but not boiling, let it sit on the chopped chocolate 60 seconds then whisk slowly from the center out. If bits remain, microwave in 10 to 15 second bursts and stir, dont overwork it or you can make it grainy. A tiny pinch of salt brings the chocolate flavor forward so dont skip it.

4) Chill and slice smart: let both layers fully set in the fridge, preferably overnight if you can. Run a sharp knife under hot water, dry it, then slice in one smooth motion for clean edges. If youre serving later, freeze slices on a tray then wrap them, they keep shape better and thaw quickly at room temp.