If you're a big fan of cookie dough, you need to try this easy vegan cookie dough tart which consists of three layers. The creamy cookie filling, which sits on an Oreo base, as well as a thick layer of chocolate ganache that sits neatly on top. What more could you want?
What I love about this tart is that it takes less than 30 minutes to prepare, before it needs to be chilled which is a real timesaver compared to many other tart recipes. When I snack on this treat, I always want more and more. You'll know what I mean, once you give it a try yourself!
I love to have this dessert straight after my dinner (I can't wait until supper time) and I always serve it with cold dairy free single cream. When I say that they're a match made in heaven, I mean it! The cream soaks beautifully into the crust, while it also neutralizes the chocolate, which is so rich and deliciously creamy.
If you have a taste for cookie dough recipes, you also NEED to see my other treats which comprise it such as my vegan cookie dough brownie bars, vegan brownie cookie dough and vegan single serve healthy edible cookie dough which are all so heavenly.
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Why You Will Love This Recipe
- The Layering - This tart is divided in three layers which are all equal in thickness which genuinely makes it taste better. The ratios couldn't be any better. It has many similarities to my vegan double chocolate pudding pie.
- Versatility - You can simply just make a portion of the cookie dough if that suits you. It tastes great on its own and it will give a completely separate treat.
- Great Taste - The flavors within this easy tart are incredible. The chocolate layer is so rich and smooth like it is on my vegan carrot sheet cake. The cookie dough layer is so creamy and perfect and finally, the crust is beautifully buttery and crunchy.
- Easy To Make - This recipe is so simple and once the preparation has been completed, you just need to let it set a little in the refrigerator. That's it!
- Allergy Friendly & Plant Based - This delicious tart is completely vegan and dairy free.
Ingredient Notes
- Vegan Dark Baking Chocolate - Don't use chocolate chips for the chocolate ganache topping or it will be clumpy. The baking chocolate will make it far smoother. Using this kind of chocolate also worked greatly in my vegan orange poppy seed cake and vegan chocolate truffles.
- Tahini - This underrated ingredient adds a nice 'nutty' taste to the cookie dough.
- Vegan Double Cream - When mixed into the chocolate, this creates a creamy ganache topping. I often like the chocolate to be a little less rich and this item helps a lot.
- Oreos - These versatile treats are the ideal cookies to use for the tart crust as they are fully vegan. You can substitute for other cookies if you have any allergies or you simply prefer others. See my vegan peanut butter cup pie for an example of how I used Oreos for another crust.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- As I mentioned above, you don't need to use Oreos if you have another preference in cookie. Everyone has different tastes so choose a different type of cookie if you wish. I love to substitute for Digestives and ginger nut biscuits which are both great options with very contrasting tastes.
- With a couple omissions, you can easily make this chocolatey tart gluten free. Firstly, Oreos contain gluten, so you'll need to find an alternative for those. Secondly, the flour. General all-purpose flour has gluten in it so instead, use a 1:1 gluten free all-purpose flour blend like you can do in my vegan churros.
How To Make A Perfect Vegan Cookie Dough Tart
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease an 8-inch, round tart tin with vegan butter.
2: Press the crust into the tart tin.
3: Heat treat the flour.
4: Cream together the vegan butter and the sugars.
5: Fold in the remaining cookie dough ingredients.
6: Spoon the cookie dough into the tart tin. Smooth out on top.
7: Melt the chocolate with the vegan double cream.
8: Pour the chocolate ganache over the cookie dough layer. Set inside the fridge.
Expert Tips
Making the chocolate ganache topping - Make sure that you stir the chocolate over the heat continuously so that it becomes smooth and doesn't overcook. If you don't stir the chocolate, it is at risk if being burnt. Once the cream has been added, you can then mix less frequently.
Heat treat the flour - This is by far the most important step as eating raw flour is very dangerous. Always heat treat your flour before adding it to the cookie dough batter so that you don't become unwell.
Recipe FAQs
Yes. Do not skip this step. You could become very unwell if you consume raw flour so always heat treat it first when making no-bake cookie dough.
Store inside airtight containers. You have two options. Either in the freezer for up to a month or inside the fridge for up to 5 days.
You can. Neutral-tasting nut butters such as, almond butter and cashew butter make great alternatives.
Typically, most vegan cookie dough recipes call for flour, sugar, butter, plant milk and usually chocolate chips.
More Easy Vegan Recipes That You Will Love
If you tried this Vegan Cookie Dough Tart Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Cookie Dough Tart With Chocolate Ganache (No-Bake)
Ingredients
For the crust:
- 350 g Oreo cookies
- 140 g vegan butter melted
For the cookie dough filling:
- 250 g all-purpose flour heat treated
- 300 g vegan butter block softened, room temperature
- 180 g granulated sugar
- 180 g brown sugar
- 1 Tablespoon tahini
- 100 ml vegan double cream
- 1 teaspoon vanilla extract
- Pinch of salt
- 130 g vegan chocolate chips
For the chocolate ganache topping:
- 300 g vegan dark baking chocolate chopped
- 200 ml vegan double cream
Instructions
Preparation:
- Grease an 8-inch, non-stick tart tin with vegan butter. Set aside. Preheat the oven to 177 Celsius (350F).
Make the crust:
- Add your Oreo cookies to a high-speed blender or food processor and blitz for about 20 seconds fine crumbs form. If there are still large pieces, blitz again.
- Now, add your melted vegan butter. Blitz one more time for around 30 seconds. The texture of the Oreo mixture become should be like wet sand.
- Press the Oreo crust into the base of the greased tart tin firmly. You can either use your hands to press it in or alternatively or a flat-bottomed glass. Place your crust into the freezer while you make your cookie dough.
Make the cookie dough filling:
- Firstly, heat treat the flour in the preheated oven. Place the flour onto a large baking sheet and spread it out. Cook inside the hot oven for 5 minutes. Let it cool fully.
- Next, cream together the vegan butter with the two sugars until the mixture is light and fluffy.
- Whisk in the tahini, vegan double cream and vanilla extract. When they’re combined, sift in the heat-treated flour and also add the salt. When the cookie dough mixture is almost completely incorporated, fold in the vegan chocolate chips.
- Remove the firm Oreo crust from the freezer and spread the cookie dough filling over it evenly so that it is smooth on top. I like to use a palette knife for this.
- If you have any cookie dough left over feel free to eat it on its own or save it for later!
Make the chocolate ganache topping:
- Place a large, heatproof mixing bowl over a large pot of boiling water and use the double-boiling (bain-marie) method to melt your chocolate. Stir continuously so that it doesn’t stick.
- Once the chocolate is silky smooth, add the vegan double cream. Stir again until smooth and creamy.
- Pour the melted vegan chocolate ganache over the top of the cookie dough layer. Once again, smooth out on top if needed. Refrigerate the tart for 45 minutes. Slice and serve.
Video
Notes
- Make sure that you stir the chocolate over the heat continuously so that it becomes smooth and doesn't overcook. If you don't stir the chocolate, it is at risk if being burnt. Once the cream has been added, you can then mix less frequently
- This is by far the most important step as eating raw flour is very dangerous. Always heat treat your flour before adding it to the cookie dough batter so that you don't become unwell.
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