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Christmas Chocolate Tart

I wanted to create something for Christmas that is different from the usual mince pies and cakes we see everywhere. With a healthy, light, wholegrain spiced spelt crust, mincemeat filling and dairy free salted chocolate ganache topping this unique and tempting treat will have you coming back for more.
Course: Dessert, sweet treat
Keyword: chocolate tart, christmas, dairy free, vegan tart



  • 150 g spelt flour you can use gluten free or plain
  • 70 g vegan butter/spread
  • 1 tsp vanilla extract
  • 1 tbsp coconut sugar
  • 30 ml plant milk
  • generous pinch of sea/pink salt
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • pinch of nutmeg


  • 1 jar vegan mincemeat (use enough for a thin layer on the base)`
  • 100 g vegan milk/dark chocolate
  • 100 ml coconut cream drain off any water
  • 1/4 tsp pink/sea salt
  • grated white chocolate to decorate looks like snowflakes
  • 1 tsp vanilla extract



  • Preheat oven to 180ºC/356ºF
    In a large mixing bowl add all the dry ingredients and mix together. Add the butter and mix in with a wooden spoon. Once the mix looks like crumbs use your hands and knead for about 1 minute. Add the milk and mix in with a spoon, as the mixture forms use your hands to bring the ingredients together and shape into a ball. On a floured surface roll out the pastry until it's about ½ cm thick. Using a loose based tin as a template cut out and fill the tins base and use the remaining pastry to form a thin crust around the edge (see video) (The pastry will expand when it cooks to keep the pastry thin). Fork the base several times (to stop it rising) and place in the oven. After 15 minutes remove and allow to cool fully.


  • Add the chocolate, salt and vanilla to a bain marie (saucepan with hot water and a glass bowl on top) on a medium heat stir until the chocolate has melted. Add the cream and whisk to combine while still on the hob. Once combined turn off the heat and remove the pastry crust from the tin. On a plate spread an even layer of mincemeat in the base of the tart (approx 4-5 tbsp) and press down gently (be careful not to break the crust) Wipe any water off bottom of the glass bowl with the chocolate in and pour evenly over the tart, filling it to the edges. You may have to use a spatula to get an even layer. Leave to one side to cool for around 20 minutes then place in the fridge to set.

    Best served at room temperate with vanilla ice cream or a little oat/soya cream. Enjoy!



TIP: Why not use any leftover pastry to make stars or shapes to decorate the tart when you serve it.