Sometimes you just have to see a recipe in a magazine before you’re high-tailing it to the kitchen to make it. This was the case with today’s recipe, spotted in Bon Appetit’s October edition.
Unfortunately however, upon entering the kitchen and actually reading the recipe for “Vegan Chocolate Tart with Salted Oat Crust”, I realised my pantry was woefully unprepared. So instead of creating a vaguely healthy dessert which included the use of vegan chocolate, coconut oil, and agave syrup, my version is a full on naughty, highly calorific and, arguably, more tasty interpretation involving good old-fashioned butter, sugar and chocolate.
Whilst it might look like this tart takes an age to put together, as with all my favourite recipes, it’s quick and easy if you have a food processor. All the ingredients for the crust get thrown in the processor, whizzed up then simply pressed into the tart tin – no rolling required! The filling also gets whizzed up in a food processor (no need to wash in between) and aside from a bit of melting it’s super simple.
It can also, delightfully, be made in advance. Bon Appetit say 2 days but we still had couple of left over slices in the fridge 5 days later and it tasted just as good.
And if I haven’t sold this enough yet, just imagine eating a chocolate Hobnob biscuit but with a much bigger, smoother, and more gooey slathering of chocolate on top and a more intense biscuit base. Yes, it is THAT good. Just the thing to start those new year’s resolutions with eh??!
P.S. Bon Appetit said to use a 22cm/9 inch tart pan with a removal bottom. I only had a 25cm one and as you’ll see from the photos below my filling wasn’t quite sufficient to reach the top of the tart case. Given how rich the tart is this was no bad thing to be honest but for aesthetics I’d recommend using a the specified 22cm tin if possible.
P.P.S. I also got lazy with the decoration…Bon Appetit suggest toasting oats in coconut oil with a little sugar to sprinkle on top together with some flakes of sea salt if you’re feeling keen.
This time last year: Chicken Quesadillas with Smashed Avocado & Pico de Gallo
This time 2 years ago: Mirin Glazed Salmon and Asian Style Chicken Noodle Soup
Deliciously Decadent Chocolate Tart With An Oaty Chocolate Crust
Adapted from Bon Appetit’s “Vegan Chocolate Tart with Salted Oat Crust”
For the crust:
150g rolled oats
90g whole wheat flour
75g butter, melted
4 tablespoons honey
2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt (I used Maldon sea salt flakes)
1/2 teaspoon ground cinnamon
For the filling:
1/2 teaspoon instant espresso powder (I used coffee powder)
70g unsweetened cocoa powder
200g dark chocolate, melted and slightly cooled (70% cocoa minimum)
10 tablespoons honey
2 teaspoons vanilla extract
150g butter, melted and slightly cooled
To make crust:
- Pre-heat the oven to 180°c/160°c fan/350°f.
- In a food processor, pulse all the ingredients for the crust together until the mixture looks like wet sand.
- Firmly press into the bottom of a 22cm/9 inch tart case with a removable bottom, ensuring it’s evenly distributed all the way round.
- Bake in the oven for 20-25 minutes until the crust is golden brown and smells toasty. Leave in the tin for 15 minutes to cool slightly before transferring to a wire rack to cool fully.
To make filling:
- Dissolve the coffee/espresso powder in 175ml boiling water in the bowl of your food processor. Add the cocoa powder and allow to sit for 5 minutes. Add the rest of the filling ingredients and process until the mixture is very smooth and thick – about 30 seconds.
- Scrape the filling into the cooled tart shell and smooth over. Leave to chill in the fridge, covered, until needed but for at least 1 hour.
- When ready to eat, cut the tart into slices using a dry, hot knife and leave to come to room temperature for 15-20 minutes before serving.
The tart can be made 2 days before you need it and will keep happily in the fridge for up to 5 days.