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5 from 3 votes
Chocolate Orange Ganache Tart - Gluten Free, Dairy Free and Vegan
Chocolate Orange Ganache Tart
Prep Time
30 mins
Chill time
30 mins
Total Time
1 hr
A deliciously luxurious No Bake Chocolate Ganache Tart, made gluten free, dairy free and vegan. This tart can be made in less than 30mins and ready to eat in 1 hour. The perfect no-fuss decadent dessert for any special occasion.
Course: Dessert
Cuisine: Free From - gluten and vegan
Keyword: Chocolate, Christmas, Dairy Free, Ganache, Gluten Free, no-cook, Orange, Tart, Vegan
Servings: 12 slices
Calories: 471 kcal
Author: Glutarama
Biscuit Base
  • 320 g gluten free Oreo Biscuits
  • 50 g dark chocolate I use a dairy free chocolate
  • 50 g butter I use Flora vegan butter
Ganache Filling
  • 25 g cornflour
  • 250 ml soya cream
  • 250 g coconut cream [see notes]
  • 100 g dark chocolate dairy free if needed
  • 25 g cocoa powder
  • 25 g sugar
  • 1 tsp orange extract
To Decorate
  • 100 g dark chocolate
  • 1 drop orange extract
  • Zest of one orange
To make the base
  1. Break the Oreo biscuits in half and add to a blender.
  2. Add the 50g dark chocolate, roughly chopped and the 50g butter.
  3. Blitz the ingredients together until the biscuits are broken into breadcrumbs and the mixture begins to clump together in the blender.
  4. Tip the crumble base mixture into an 20cm round fluted flan tin, I use a loose bottom tin for ease. Using a spoon press the crumb mixture into the base of the tin and gently tease the mixture up the sides to create a crust edging.
  5. Pop into the fridge while you make the ganache filling.
To make the ganache
  1. Open your tin of coconut milk and pour away the clear coconut water (you may need to make a hole in the fatty coconut milk to reach the coconut water underneath). I normally pour this into a glass and drink it whilst I make the tart.
  2. Mix the 25g of cornflour with a splash of the soya milk to form a paste and set to one side.
  3. In a medium saucepan gently heat the rest of the soya cream and coconut milk solid until the coconut milk has melted.
  4. Add the cocoa powder, sugar, 100g dark chocolate (roughly chopped) and orange extract and using a whisk combine until there are no lumps of cocoa powder and the chocolate has melted.
  5. With the heat set a medium, pour in the cornflour paste and begin to whisk vigorously as the chocolate ganache begins to thicken to a custard consistency.
  6. Take the saucepan off the heat and leave to cool for 10mins. I give the mixture a little mix every time I walk past to prevent a thick skin from forming. Don’t worry if one does, a good hard whisk will break it up.
To build the Chocolate Ganache Tart
  1. Once the ganache is cooled to body temperature simply pour it into the chilled biscuit base and return to the fridge for at least 30mins but this can be left over night. The ganache will thicken but still be soft to cut with a dessert fork easily.
To decorate
  1. Melt 100g dark dairy free chocolate, add a drop of orange extract and pour into an orange segment mould.
  2. These only take 20mins to harden and you add them as soon as they are ready or when you present your dessert.
Recipe Notes

For the coconut milk you will need to find a 450g tin of coconut milk with 70%+ coconut in it. This will be fatty enough to separate in the tin leaving you with approximately 250g fatty solid coconut milk with the rest of the tin being coconut water. To be on the safe side you can pop your tin into the fridge overnight before making this recipe to ensure the fat and water separate. Because I make sure I buy 70% tins I’ve never had to do this.

Nutrition Facts
Chocolate Orange Ganache Tart
Amount Per Serving
Calories 471 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 22g110%
Cholesterol 10mg3%
Sodium 181mg8%
Potassium 398mg11%
Carbohydrates 40g13%
Fiber 4g16%
Sugar 20g22%
Protein 5g10%
Vitamin A 104IU2%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.