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A super simple floral tart to make and perfect for Valentine’s Day. It consists of a cocoa shortcrust pastry base, filled with a dark chocolate ganache and then decorated with berries and edible flowers.






  • 64 g margarine / vegan butter (70-80% fat);
  • 60 g icing sugar;
  • 27 g vegetable milk;
  • Pinch of salt;
  • 113 g plain flour;
  • 28 g cornflour;
  • 20 g almond meal;
  • 14 g cocoa powder.


  • 300 g vegetable whipping cream;
  • 120 g dark chocolate;
  • 85 g coconut oil.


  • Edible flowers;
  • Berryes;
  • Coconut flakes.



1 – In the bowl of a planetary mixer equipped with a k-beater, pour the diced margarine and icing sugar. Soften by working for a few minutes, pour in the soy milk. When all the milk has been blended, add the previously sifted salt and powders, mix gently, as soon as the dough takes shape, turn off the machine. Form a square dough of about 1-2 cm thick, wrap it with plastic wrap and let it rest in the fridge for 1 hour.
2 – Take the pastry from the fridge, remove the film and place it between two sheets of baking paper, roll it out with a rolling pin until it is about 2 mm thick. Place the pastry in the freezer for 5 minutes. Obtain the shape of the mold from the rolled pastry and line it. Prick the bases with the tines of a fork, and place in the freezer for 10 minutes before cooking.
3 – Bake in a static oven at 165 °C for 15 min. Allow to cool and then remove the mold.
4 – For the ganache, bring the cream to the boil and pour it 3 times over the chocolate, stirring with a spatula. When the chocolate is melted and the ganache is shiny, add the coconut oil, mix until well blended.
5 – Let the ganache rest in the fridge for about 2 hours and then spatulate it inside the tart or pour the hot ganache into the tart and allow it to solidify and cool inside.
6 – Decorate the edges of the tart with flowers, berries and coconut flakes.


STORAGE: Store in the refrigerator for up to 5 days.



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