Chocolate Tart with Salted Oat Crust

or, So darn good!  And healthy, or … maybe “not unhealthy”

This dessert is so good I could literally eat it every day.  Seriously.  It is a tart with an oaty-chocolatey-slightly salty cookie crust and a thick bittersweet chocolate filling with yummy crunchy stuff on the top.  What else would you need?  

I saw a photo of this dessert in the October Bon Appetit, and you can tell, just by the look of it, it has my name all over it. I did make a couple of changes, though.  I cut the recipe in (approximately) half, so it makes 4-5 servings.  Gets me out of the temptation of leftovers.  Also, instead of the called -for agave nectar, I used honey.  So….it is not vegan. Sorry.  You could just use agave instead of honey and solve this problem if you are so inclined.

The best thing about the dish is that I already had all of the ingredients in my pantry.  This is thanks to the fact the local grocery had my favorite dark chocolate on sale a couple weeks ago, and I bought a few extra dark (85% cocoa) bars and stashed them away. These are made locally by Theo Chocolate, a.k.a. “Best Chocolate Ever”, as determined by Yours Truly, at least. If you are ever in the Seattle area, be sure to go on the free tour, it is so interesting, and delicious!

Rest assured, the final dessert does not give away just how easy it was to make! I promise! 

Chocolate Tart with Salted Oat Crust 

Ingredients

 

 

For the crust:

2/3 c rolled oats (not instant or quick-cook)

1/3 c flour (I used AP but you could used wheat flour, it would be great!)

5 t melted coconut oil

2 T honey

1 T cocoa powder

1/2 t Kosher salt

1/4 t ground cinnamon

For the filling:

6 T water

1/4 t instant espresso

1/2 c cocoa powder

3.5 oz dark chocolate (80-85% cacao)

1/3 c honey

1 t vanilla extract

1/3 c plus 1/2 t coconut oil, melted and separated

Pinch Kosher salt

2 T rolled oats

1 t sugar

Flaky sea salt

Instruction:

Preheat oven to 350F. Place all crust ingredients into a food processor. Pulse several times until mixture looks damp and you can press it into clumps. Press into bottom and 1″ up sides of loaf pan. Bake 20 minutes.  Cool.

Clean food processor bowl. Dissolve instant espresso into water. Place it in food processor.  Sprinkle cocoa powder over coffee and water. Wait 5 minutes then pulse 2-3 times until incorporated.

Add melted chocolate, honey, vanilla extract, 1/3c coconut oil and salt. Process 30 seconds until thickened.

  

Pour into crust. You may have some leftover that does not fit into the crust. Just pour it into a bowl and keep it in the fridge until you can’t stand it anymore and have to eat it. 

Next, heat a small sauté pan, melt remaining 1/2 t coconut oil. Sauté the 2 T oats until brown and toasty. Sprinkle over half of the 1 T sugar and stir until it is melted. Remove from heat, and add the rest of the sugar. Cool slightly then sprinkle over the tart. Finish by sprinkling a bit of flaky sea salt over the top.  

Refrigerate at least 1 hour.  Remove from refrigerator 30-60 minutes before serving.  

Enjoy! 

And let me know whether you could eat this dessert daily, too!