VEGAN CHOCOLATE TART WITH SALTED OAT CRUST
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
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.
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