This chocolate tart is the perfect combination of opposites. The crust is light and crunchy while the filling is rich and smooth. The chocolate and agave provide and elegant sweetness that is complimented by a subtle bite from the sea salt.
Chocolate Tart With Salted Oat Crust [Vegan]
For the Crust:
- 1 1/4 cups old-fashioned oats
- 3/4 cup whole wheat flour
- 1/3 cup virgin coconut oil, melted, slightly cooled
- 1/4 cup light agave syrup
- 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
For the Filling:
- 1/2 teaspoon instant espresso powder
- 1 cup unsweetened cocoa powder
- 7 ounces vegan dark chocolate, melted, slightly cooled
- 2/3 cup light agave syrup (nectar)
- 2 teaspoons vanilla extract
- 2/3 cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
- 1/4 teaspoon kosher salt, plus more
- 2 tablespoons old-fashioned oats
- 1 tablespoon demerara sugar
- Flaky sea salt
To Make the Crust:
- Preheat oven to 350˚F.
- Pulse your oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand. Firmly the mixture press into the bottom and up the sides of tart pan.
- Bake it until crust is golden brown and smells toasty. This should take around 20–25 minutes.
- Transfer it to a wire rack and let it cool.
To Make the Filling:
- Dissolve the espresso powder in 3/4 cup very hot water in a food processor.
- Add cocoa and let sit for 5 minutes.
- Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 1/4 teaspoon kosher salt and process it until mixture is very smooth and thick. This should take about 30 seconds.
- Scrape the filling into cooled tart shell and smooth the top. Tap tart lightly against the counter to pop any air bubbles in filling.
- Cook the oats and remaining 1 teaspoon coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted. This should take about 3 minutes.
- Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove the mixture from the heat and stir in remaining demerara sugar just to coat.
- Season it with kosher salt and let oat mixture cool.
- Scatter oat mixture over tart, sprinkle it with sea salt, and chill it until filling is set. This takes at least 1 hour.
- Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.