Vegan Chocolate Tart With Salted Oat Crust Recipes

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VEGAN CHOCOLATE TART WITH SALTED OAT CRUST



Vegan Chocolate Tart With Salted Oat Crust image

You don't have to use a vegan chocolate to make this decadent tart-any bittersweet baking bar will be great.

Provided by Claire Saffitz

Categories     Coffee     Chocolate     Dessert     Bake     Kid-Friendly     Vegan     Oatmeal     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 21

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 (nectar)
2 tablespoons unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Filling and assembly:
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, divided
Flaky sea salt
Special equipment:
A 9"-diameter or a 13 3/4x4 1/2" tart pan with removable bottom

Steps:

  • Crust:
  • Preheat oven to 350°F. Pulse 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 press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20-25 minutes. Transfer to a wire rack; let cool.
  • Filling and Assembly:
  • Dissolve espresso powder in 3/4 cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.
  • Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.
  • Cook oats and remaining 1 teaspoon coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes. Gradually add half of demerara sugar, stirring constantly, until sugar is melted, then remove from heat and stir in remaining demerara sugar just to coat. Season with kosher salt; let oat mixture cool.
  • Scatter oat mixture over tart, sprinkle with sea salt, and chill until filling is set, at least 1 hour.
  • Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15-20 minutes before serving.
  • Do Ahead
  • Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.

VEGAN CHOCOLATE TART



Vegan chocolate tart image

A slice of this rich, vegan chocolate tart is the perfect way to end a meal. This indulgent dessert is easy to make with just a handful of ingredients

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 55m

Number Of Ingredients 8

2 x 270ml pots Elmlea Double Plant Cream Alternative
280 vegan dark chocolate, finely chopped
150g raspberries
icing sugar, to serve
125g plain flour
25g cocoa powder
1 tbsp icing sugar
50g coconut oil, melted

Steps:

  • To make the pastry, whizz the flour, cocoa and icing sugar in a food processor with a pinch of salt until uniform in colour. Pour in the melted coconut oil and pulse until the mixture looks like rubble. Add 2-3 tbsp ice-cold water and pulse again until the pastry just comes together. Knead briefly on a work surface, then wrap and chill for 30 mins.
  • Roll out the pastry in between two sheets of baking parchment and use to line an 18-20cm tart tin. Chill for 10 mins in the tin while you heat the oven to 200C/180C fan/gas 6.
  • Put a scrunched-up sheet of parchment over the pastry and fill with baking beans. Bake for 15 mins, remove the parchment and beans, and bake for another 10 mins until crisp and cooked through. Leave to cool in the tin, then trim the edges with a serrated knife.
  • Measure out 100ml Elmlea Double Plant Cream Alternative and chill for later. Heat the remainder in a saucepan over a low heat until just steaming. Put the finely chopped chocolate into a bowl and pour over the hot liquid. Leave for 2 mins, then stir well to melt all the chocolate and make a smooth, shiny ganache. Add a pinch of salt.
  • Pour the ganache evenly into the tart tin, then chill for 2 hrs until set. Whisk the reserved plant cream until thickened and softly whipped. Serve the tart in slices topped with the raspberries, a dusting of icing sugar and a dollop of whipped plant cream to serve.

Nutrition Facts : Calories 516 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium

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