Vegan Tiramisu Tart

Jen Bakes Everything
by Jen Bakes Everything
1 6" tart
2 hr 30 min

It's been a while since I've posted a recipe, or baked anything extravagant. Raising a puppy turns out to be a lot more work than anticipated! Now that puppyhood is almost over, hopefully I'll get to create more recipes and share with everyone again!

A few months back, I've had my first vegan cheese experience! Fauxmagerie Zengarry sent me a box of vegan cashew cheese, and my favourite is the double cream brie. I decided to use the brie to make a Vegan Tiramisu Tart. I love how the double cream brie whips like cream cheese, and it has that fragrant cashew flavour that I love.

The richness of the coffee-chocolate filling pairs beautifully with the slightly tart vegan cheese.

Recipe details
  • 1  6" tart
  • Prep time: 1 Hours Cook time: 90 Minutes Total time: 2 hr 30 min
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Tart Crust
  • 1 Cup AP Flour
  • 1/4 tsp salt
  • 1 tbsp Icing sugar
  • 1/3 cup Coconut Oil (Scoopable consistency)
  • 1-3 tbsp Iced water
Coffee-Chocolate Filling
  • 1/3 cup Almond milk
  • 1/3 cup Fresh coffee
  • 5/8 cup Dark chocolate, chopped
  • 1/3 cup Coconut oil
Vegan Cheese Mousse
  • 2/3 cup Vegan brie (or any vegan cheese that has a cream cheese texture)
  • Scant 1 cup Whipping cream, cold
  • 1/3 cup Icing sugar
  • 1 tsp Vanilla extract
Tart Crust
Add flour, icing sugar and salt to a large mixing bowl. Whisk to combine.
Using a pastry cutter or a knife, cut the coconut oil. into the flour mixture until the mixture resembles wet sand
Add ice water, 1 tbsp at a time, and mix with a spatula until it forms a coherent dough
Roll out the dough to fit a 6" tart pan. Cool the tart dough in the freezer and preheat the oven to 400F.
Blind bake the tart crust for 20 minutes with weight, and then 15 minutes without weight.
Let the tart cool. In the meantime, prepare the coffee-chocolate filling.
Coffee-Chocolate Filling
Heat the almond milk and coffee in a saucepan until it starts to smoke. Set aside.
In a double boiler, heat together the dark chocolate and coconut oil until melted. Pour in the coffee-milk mixture and mix
Pour the mixture into the tart base. Use a spatula to smooth and distribute the filling evenly
Put the tart into the freezer to chill for 30 minutes. In the meantime, prepare the vegan cheese filling.
Vegan Cheese Mousse
Leave the brie on the kitchen counter for 30 minutes to let it come to room temperature a bit. This will help whipping the cheese easier.
Using an electric beater, whip the cheese, icing sugar and vanilla extract until smooth.
Optional step: pass the cheese through a sieve to enhance the silkiness of the cheese
Whip the whipping cream until firm peak. Fold whipped cream into the cheese mixture.
If you want to pipe the cheese mousse, pour the mousse into a piping bag. Chill the mousse-filled piping bag for about 15-20 minutes before decorating the chilled tart to your liking. Alternatively, you can pour the mousse onto the tart and spread it with an offset spatula.
Chill the tart in the fridge for about 30 minutes for the cheese mousse to firm up.
Dust it with cocoa powder and enjoy!
Jen Bakes Everything
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  • Ginny S Ginny S on Aug 17, 2021

    Heavy cream? Why is this tart vegan otherwise... Either it is or it isn't, but if you're going to use heavy cream, why not a little butter in the shell?

  • Chynna Chynna on Aug 17, 2021

    Whipping cream is NOT Vegan