5-Ingredient Vegan Chocolate Tart

The pressure builds and you start counting down minutes until you eat. Y'all know that feeling when you're just sittin there, waiting for that soft fruit and melt-in-your-mouth pastry to come together in your pressure cooker. The valve hiss lets you know you 27re cooking up something good and you can almost taste the sweet strawberries mingling with the chocolate already.

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It 27s kinda funny how quick the pressure cooker gets things done. You spot that steam escaping and realize you got less than half an hour to enjoy a warm, rustic tart that feels like you spent way more time on it. You gotta love the convenience here.

As the countdown goes on, you realize this recipe could kinda be your new go-to for dessert nights. Quick release lets you get to the good stuff without waiting forever, and the natural release gives the tart a chance to settle into its perfect flavor combo. Your kitchen 27s about to smell like the best berry and dark chocolate combo ever.

The Truth About Fast Tender Results

• Pressure cookers lock in steam that tenderizes fruit real quick.
• The quick release helps keep the pastry from gettin soggy while finishin cooking.
• Slow release can make some fruits mushy but natural release works best here.
• You spot the right steam cues by watchin the valve hiss and know when to adjust heat.
• The chocolate melts smooth with the leftover heat after bakein; no fuss needed.
• Keeping the ingredients simple keeps the flavors bold and focused.

Everything You Need Lined Up

• 2 cups fresh strawberries
• 3 tablespoons white sugar
• 1 teaspoon vanilla paste
• 1 sheet vegan puffed pastry
• 30 grams Hu Dark Chocolate
• 1 teaspoon vegan butter melted

You wanna make sure your strawberries are totally fresh and ripe for that perfect balance of sweet and tart. The vanilla paste adds a kinda deep, rich flavor that regular vanilla extract can 27t really match. The vegan puff pastry is key for that flaky, golden crust.

Don't forget the Hu Dark Chocolate 27it melts so nicely and stays rich. The vegan butter makes sure that chocolate drizzle is silky smooth when it's spread over the tart. These ingredients got your back for a dessert that 27s easy but looks fancy.

The Full Pressure Cooker Journey

Step one is preheatin your oven to 375F (1906C). Yeah, the oven is still involved here for that perfect puff pastry finish. You gotta get your strawberries washed and sliced next. Toss them with sugar and vanilla paste so they soak up all that sweetness.

Next, roll your puff pastry out on a piece of parchment paper on a baking sheet. Spoon that strawberry mix right onto the center, but keep a 1-inch border all around. You 27re gonna fold those edges up and over the fruit to make that rustic look 27that 27s what makes this tart special.

Bake it for about 25 to 30 minutes until you see the pastry turn golden and puff up nice. Right while that 27s bakin, melt your dark chocolate with vegan butter over low heat. Stir it slowly till smooth and shiny.

Once your tart is done and still warm, drizzle that luscious chocolate over the top. It 27s okay if it 27s not perfect 27it all adds to the charm. Let it cool a bit before you dig in so the flavors settle and don 27t spill everywhere on your first bite.

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Quick Tricks That Save Your Time

• Use pre-sliced frozen strawberries when you're in a real rush. They thaw fast under the steam cues from your pressure cooker.
• Roll out your puff pastry the night before and keep it in fridge wrapped tight. It 27s ready to use and saves you some hustle.
• Melt your chocolate in the pressure cooker pot on low heat after you 27ve finished baking. It 27s a no-extra-cleanup kinda move.

These quick tricks can shave off some minutes and still get you that perfect rustic tart. It 27s especially handy when you got folks hangin out and you need a sweet dessert fast.

What It Tastes Like Fresh From the Pot

When you get that first bite, the strawberry filling is juicy but not runny. The sugar and vanilla paste work together to make that fruit taste kinda like a warm hug in dessert form.

The crust is buttery and flaky, that puff pastry really shines here. You notice how it kinda crumbles just a little when you edge your fork through it, real satisfying texture.

Then that rich dark chocolate drizzle adds a deep cocoa hit that balances the tartness perfectly. It 27s simple, pure, and feels like you whipped up a fancy dessert without breakin a sweat.

How to Store This for Later

If you got leftovers 27and that might be wishful thinkin 27store them in an airtight container right after it cools. Keep it in the fridge so it stays fresh for about 2 days.

For a quick reheat, use your oven at a low temperature to bring back that puff without toughenin the chocolate drizzle. Microwave 27s okay if you 27re in a rush but it can make the pastry kinda soggy.

Want to plan ahead? You can freeze the tart without the chocolate drizzle. Wrap it tight in foil and plastic wrap. When you 27re ready, thaw overnight in the fridge then bake a few minutes to freshen up before adding the chocolate.

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Your Most Asked Questions Answered

• Can I use frozen berries instead of fresh? Yeah, you can. Just thaw them first so there 27s less moisture. It might make the filling a bit softer, but still delish.
• How do I know when to do the quick release? When your baking 27s done and the pressure cooker has done its thing, listen for the valve hiss. That 27s your cue to pop the valve and quick release the steam. It stops overcooking.
• Can I swap the vegan butter for coconut oil? Totally. Coconut oil works well and can add a slightly different flavor to the chocolate drizzle.
• Is it okay to slow release the pressure? Slow release might make the fruit mushier than you want. For this tart, natural release or quick release is better to keep textures just right.
• Why does my puff pastry not puff up? Could be because the pastry was too cold or you didn 27t preheat the oven enough. Make sure you roll it out well and the oven 27s hot before you bake.
• How long can I freeze the tart? About 1 month is good for the best taste. Wrap it tightly to avoid freezer burn and remember to add chocolate drizzle only after reheating.

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10 Ingredients Or Less 5 ingredient Rustic Vegan Berry Chocolate Tart

This Simple Rustic Vegan Berry Chocolate Tart comes together in just minutes using vegan puff pastry, sweetened strawberries, vanilla paste, and a drizzle of dark chocolate for a charming five-ingredient dessert that's both easy and elegant.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 302 kcal

Equipment

• 1 Mixing bowl Small
• 1 Baking sheet Lined with parchment paper
• 1 Oven Preheated to 375°F
• 1 Saucepan For melting chocolate

Ingredients

  

Main ingredients

• 2 cups fresh strawberries
• 3 tablespoons white sugar
• 1 teaspoon vanilla paste
• 1 sheet vegan puffed pastry
• 30 g Hu Dark Chocolate
• 1 teaspoon vegan butter melted

Instructions

 

Instructions

• Preheat oven to 375°F (190°C). Lightly grease a baking sheet with coconut oil or vegan butter.
• Wash and slice strawberries. Toss them in a small bowl with sugar and vanilla paste. Mix and set aside.
• Roll out puff pastry on a parchment-lined baking sheet.
• Spoon strawberry mix onto the center of the pastry, keeping a 1-inch border all around.
• Fold pastry edges up and over the fruit to create a rustic look.
• Use a fork to pierce small marks on all sides and brush edges with melted vegan butter.
• Bake for 25 to 30 minutes or until pastry is golden and puffed.
• While tart is baking, melt dark chocolate with vegan butter over low heat, stirring until smooth.
• Drizzle melted chocolate over warm tart. Let cool slightly before serving.

Notes

Serve warm with optional scoop of vegan vanilla ice cream. Tart stores well for 2 days in the fridge and can be frozen (without chocolate drizzle) for up to 1 month.