Chocolate Tart with Vegan Creme Fraiche

Featured in the Honolulu Star-Advertiser on June 20, 2012.
Recipe compliments of Chef Ori Kailuani Li.



Chocolate Tart with Vegan Creme Fraiche

Vegan Crème Fraîche:

  • 8 ounces vegan cream cheese (available at health food stores)
  • 1 cup almond milk
  • Juice from half a lemon

Chocolate Crème:

  • 2 9-inch vegan pie crust (available at health food stores)
  • 3 cups semi-sweet dark chocolate chips
  • 8 ounces vegan cream cheese
  • 1/2 cup almond milk
  • 3 tablespoons vegan whipped cream (available at health food or specialty stores)
  • 1 teaspoon or to taste maple syrup
  • Fresh fruits, such as raspberries or strawberries


  1. Preheat oven to 400°F.
  2. Blend all ingredients for Vegan Crème Fraîche until smooth; set aside.
  3. Bake pie crusts for 10-13 minutes or until golden brown.
  4. In a double boiler, melt chocolate chips.
  5. Combine vegan cream cheese, almond milk, whipped cream and maple syrup.
  6. Blend in melted chocolate.
  7. To serve, pour chocolate crème into cooled pie crusts.
  8. Chill for 4 hours in refrigerator until firm.
  9. Top with crème fraiche and fresh fruits.

Makes 10 servings.

Approximate Nutrient Analysis per serving (not including fresh fruit):
550 calories, 31 g fat, 15 g saturated fat, 0 mg cholesterol, 300 mg sodium, 69 g carbohydrate, 5 g fiber, 25 g sugar, 7 g protein


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