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Chocolate Lemon Champagne Tart

Ingredients

Crust

  • 6 oz earth balance
  • 1 cup sugar
  • 2/3 cup cocoa powder
  • 1 1/2 tsp vanilla extract
  • 2 oz non-dairy yoghurt
  • 1 1/4 cup baking flour

Filling

  • 1 can coconut milk
  • 5 oz lemon juice
  • 3 oz champagne
  • 1 1/4 cup sugar
  • 1 1/4 oz cornstarch
  • 2 tbsp water
  • 2 tsp vanilla
  • 1 oz earth balance, melted
  • 1 tsp lemon zest
  • 2 tsp orange zest

Instructions

Crust

  • In a large bowl, add butter and mix for 10-15 seconds until smooth. Slowly add in sugar, cream, and butter in a mixer on low speed for 2-3 minutes. Add in yogurt and vanilla and mix until incorporated. In a separate bowl, add flour and cocoa powder and mix. Add in flour and cocoa mixture until well incorporated. The dough will be soft. Pour the dough onto a sheet of plastic wrap, roll into a log, and refrigerate at least 4-6 hours or overnight. Once the dough has set, cut log in half and roll out to 1/8 inch thick fill tart pan and cook at 325F for 8-10 minutes. 

Filling

  • In a medium-sized saucepan, bring milk, lemon juice, and champagne to a simmer. Add in sugar. Separately, whisk cornstarch in 1-2 tablespoons of water, dissolving any clumps, then add to milk mixture. Cook for 3-4 minutes on medium to medium-low heat. Once the mixture starts to thicken, add in butter, vanilla, and lemon zest. Cook for 1 more minute and remove from heat.

Tart Assembly

  • Pour champagne mixture into the tart shells and refrigerate 4-6 hours or overnight. Garnish with candied kumquats or sliced strawberries, and serve with champagne.

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