Vegan Chocolate Orange Tart with Candied Kumquats


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Vegan Chocolate Orange Tart with Candied Kumquats


A silky smooth chocolate orange truffle-like filling nestled inside a chocolate shortbread crust, all covered with a lush chocolate ganache. Garnish with candied kumquats for an easy to make, showstopper vegan dessert!



For the Chocolate Crust:

  • 1 cup all-purpose flour
  • 3/4 cup confectioner’s sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 2/3 cup refined coconut oil
  • 1 tbsp unsweetened plant-based milk

For the Chocolate Orange Filling:

  • 349 gram pkg extra-firm silken tofu, drained (the shelf-stable, tetra-pak type)
  • 2 cups semi-sweet vegan chocolate chips (or chopped vegan chocolate)
  • 1/3 cup orange juice
  • 1 tsp orange extract (not orange oil)

For the Chocolate Ganache:

  • 6 tbsp full-fat coconut milk
  • 1/3 cup vegan chocolate chips (or chopped vegan chocolate)

For the Candied Kumquats:

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1 pint fresh kumquats, washed (approximately 20 kumquats)


For the Candied Kumquats:

  • Using a very sharp knife, slice the kumquats in 1/8″ slices cross-wise. The slices will look like little wheels. Remove the seeds as you go.
  • Combine the sugar and water in a small saucepan. Stir over medium heat until the sugar is dissolved. Add the kumquat slices, and stir to coat. Simmer for 10 minutes, stirring occasionally. Remove from heat.
  • The kumquats can be stored in the syrup – place them in an airtight container and keep in the fridge. Before using them to garnish the tart, drain the slices in a fine mesh sieve, reserving the syrup for another use. Kumquats must be cooled completely before being placed on the tart.

For the Chocolate Pastry:

  • Preheat the oven to 350°F.
  • Combine all the ingredients for the pastry (except the plant-based milk) in the food processor. Pulse until well blended, then drizzle in the plant-based milk. Keep pulsing until the dough comes together, scraping down the sides as necessary. Press the dough evenly into the tart pan, starting with the sides. Press the bottom and sides smooth and flat with a dry measuring cup. Pierce the crust with a fork all over to help prevent puffing during baking. Freeze for 30 minutes.  Remove from freezer and bake for 25-30 minutes, or the pastry appears dry, rotating once during baking

For the Chocolate Orange Filling:

  • In the meantime, make the filling. First,  melt the chocolate. You can do this in a double boiler, or in the microwave in 30 second bursts, stirring well each time you check it. Do not overheat or it will seize and become unusable.
  • Combine the drained tofu, orange juice, and orange extract in a blender. Blend on high until smooth and silky. Add the melted chocolate and blend again until well combined, scraping down the sides as needed.

For the Ganache:

  • Heat the coconut milk in a small pot over low heat until steaming but not boiling. Stir in the chocolate, and whisk constantly until smooth and shiny. Remove from heat and set aside to come down to room temperature.

To Assemble:

  • Spread the chocolate filling evenly over the tart crust. Chill the tart in the fridge until the filling has set, about 2 hours.
  • Spread the ganache over the chocolate orange filling. Garnish with the candied kumquats. Store in fridge for up to 5 days.



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