Chocolate and Oat Tart
For the Oat Crust
Making the Oat Crust
- Let’s begin by preheating our oven at 200 C.
- In a large bowl, let’s begin by adding and combining all of our dry ingredients.
- Add the powdered oats, maida, cocoa powder, salt and cinnamon powder. Mix well.
- In coconut oil and coconut nectar syrup to the dry ingredients and mix well to combine.
- You can also use your hands to combine all the ingredients well.
- Once your crust is ready, it is time to fill up a tart mould with it.
- Begin by adding a cup of the crust mix to the base of the mould. Using the flat side of your pal, begin flattening the mix onto the base.
- Make sure that there are no cracks forming, and if there are cracks, you can add a bit more of the mix to strengthen the base.
- Once the base has been filled with the mixture and flattened nicely, we’ll be moving onto the sides of the tart base.
- The sides are very important for the tart to hold its shape and make sure that it doesn’t crumble as we try to cut into it.
- Using the tips of your fingers, begin pressing the mixture into the sides of the tart base so that we get the traditional “scalloped” edges.
- To ensure that the sides are connected with the base, use the side of your thumb to press the crevice that connects the sides with the base.
- Visually, the tart base should have enough of the mixture to a 2 to 3 mm thickness.
- Once you are happy with the thickness of the base, it’s time to bake it!
- Reduce the oven temperature to 180 C and place the tart base in it.
- Bake the tart base for 15 minutes.
- Once baked, remove the tart from the oven and let is cool down completely.
Making the Ganache
- In order to make a delicious, velvety, and decadent ganache, we have to make sure that we use the finest chocolate and mix it with some flavourful fats! So let’s begin!
- Place the melted chocolate in a large bowl. Add the melted coconut oil and coconut nectar to the melted chocolate.
- Using a whisk, combine all of the ingredients until it is smooth and silky.
- If you ever face the problem that the chocolate seizes as you add the rest of the ingredients and your ganache starts to look like it has several crystals in it, don’t freak out!
- All you will need in order to counter this problem is some OatWOW.
- Add 2 to 3 tbsp of OatWOW to the seized up chocolate and whisk vigorously.
- As you mix the entire mixture, the ganache should be nice and smooth once again.
- Add the cocoa powder, salt, and vanilla extract to the ganache mixture and whisk well again.
- Now, our ganache mixture is ready to be poured into our prepared tart base!
Assembling the Tart
- Pour the chocolate ganache into the prepared tart.
- Using the back of a spoon or with a spatula, flatten the surface of the ganache.
- Sprinkle with the flaky salt, making sure that the flakes are evenly spread out over the entire surface of the ganache.
- Place the tart into the refrigerator and chill for 2 to 3 hours.
- Once the tart is completely chilled and set, it is time to demould the tart!
- Carefully push the base of the tart up, releasing the sides of the tart mould from the tart.
- Carefully cut the tart into even triangles and enjoy!