Salted Oat Dark Chocolate Tart
This is a showstopping dessert with a chocolate-y oat crust, the smoothest most decadent chocoate tart filling, and a salty-sweet crunchy oat topping. Besides being my favourite dessert, it's also gluten, dairy, and refined sugar free! You need to try it :)
Ingredients
Crust:
- 1 1/4 cups old-fashioned oats certified GF if necessary
- 3/4 cup almond flour blanched
- 1/3 cup coconut oil melted
- 1/4 cup pure maple syrup or honey
- 2 tbsp cocoa powder
- 3/4 tsp sea salt
- 1/2 tsp cinnamon
Salted Oat topping:
- 2 tbsp old-fashioned oats certified GF if necessary
- 1 tsp coconut oil
- 1 tbsp coconut sugar
- pinch sea salt to taste
- pinch cinnamon to taste
Filling:
- 1 400ml can full fat coconut milk
- 2 tbsp coconut sugar
- 8 ounces 70% dairy free dark chocolate (I used half unsweetened chocolate, half semi-sweet chocoate chips) chopped
- 1 tsp espresso powder
- pinch sea salt
- 2 large eggs whisked
Instructions
Crust:
- Greaste a 9" tart pan with a removable bottom. Preheat oven to 350F.
- Pulse all ingredients together in a food processor until oats are coarsley ground and and the mixture starts to come together like wet sand. If you do not have a food processor, I would reccomend substituting quick oats for old-fashioned oats. Combine filling in a mixing bowl.
- Press crust mixture firmly into the bottom and up the sides of the tart pan until you have an even crust.
- Bake on a sheet pan for 15-20 minutes minutes until firm and lightly browned. The crust will finish cooking with the filling. Cool on wire rack. Lower oven temperature to 325F.
Salted Oat Topping:
- Melt the coconut oil in a small sauce pan. Add the oats and cook over medium low heat for 3 minutes until toasted.
- Add the sugar, stirring constantly until the sugar 'melts' and sticks to the oats.
- Remove from the heat and add the salt and cinnamon to taste. Set aside to cool.
Filling:
- Meanwhile, in a medium saucepan over low heat, bring the coconut milk, coconut sugar, salt, and espresso powder to a gentle boil.
- Remove from heat and gently whisk in the chocolate until smooth and glossy. Do not add the chocolate over heat or it will seize up, also be careful to keep any water away from the chocolate which can also cause it to buckle. Let cool slightly.
- To prevent scambling, temper the whisked eggs by adding a very slow drizzle of the chocolate mixture (a tbsp or two), whisking constantly.
- Slowly whisk the tempered egg mixture into the chocolate mixture, whisking constantly until complety combined and slightly thickened.
- Pour chocolate filling into crust until just under the top of the sides of the crust. Any remaining filling can be baked in an oven safe ramekin for an extra chocolate treat (delicious with the salted oat topping). Bake the tart and ramekin on a sheet tray (easier for transporting in and out of the oven without disturbing the bottom of the tart pan) at 325F for 15-20 minutes until the filling has a slight wobble to it (it will set fully as it cools). Do not overbake!
- Cool completely before serving. Lift bottom of tart pan up and out to slice the tart. Garnish with the salted oat topping. Whipped coconut cream (or regular whipped cream if you aren't dairy free) would be a fantastic accompianment, but not necessary (we didn't miss it).
- Keep tart wrapped, or in an airtight container, stored in the fridge. Salted oat topping will keep for at least a week in an airtight container at room temperature (it's a fantastic topping on yogurt parfaits should you have any leftovers!).
