This easy chocolate tart is a real crowd pleaser and tastes incredibly good. The crust is baked, which makes it nice and crispy. The cream consists of only 6 ingredients and is chocolaty and so creamy.
Prep Time15 minutesmins
Zubereitung30 minutesmins
Kühlzeit7 hourshrs
Gesamt7 hourshrs45 minutesmins
Servings: 1Tarte (ø 26 cm)
Equipment
1 tart pan ø 26 cm / 10 inchesbest case with a removable bottom
Ingredients
Nut Cocoa Crust
200galmondswhole or grated
100goat flakesgluten-free if desired
6mediummedjool datespitted
75mlcoconut oilmelted
30mlmaple syrup
½tspsalt
Chocolate Cream
400mloat milkor your favorite plant-based milk
170gcoconut milkthe firm part of the coconut milk
150gchocolate (semi-sweet)
30mlmaple syrup
2tbspcorn starch
2tspagar agar powder
In Addition
toppings of your choicefor example chocolate covered raisins, chopped nuts, cocoa nibs, chocolate truffles,...
Instructions
Prepare a tart pan (approx. Ø 26 cm / 10 inches). If not coated, brush with melted coconut oil. Preheat the oven to 170°C / 338°F top and bottom heat.
Nut Cocoa Crust
Place half of the almonds, oat flakes, dates, salt, coconut oil and maple syrup in a blender and blend until a fine, sand-like consistency is formed. Add the remaining almonds and mix for another 15 seconds. Press the mixture firmly into the tart pan, including up the edge.
Bake in the preheated oven for 25-30 minutes until lightly golden. Allow to cool completely in the tin.
Chocolate Cream
Put all ingredients in a pot and mix well. Bring to the boil once, stirring constantly. Reduce heat to medium and simmer for 3 minutes until the cream thickens slightly. Remove pot from heat and let cool at room temperature for 30 minutes. Stir occasionally.
Finish
If the bottom of the tart pan is removable, lift it slightly so that the crust comes off. This makes it easier to remove the tart when serving.
Empty the cream into the cooled nut crust. Chill in the refrigerator for at least 6 hours or preferably overnight. Decorate the chocolate tart as desired before serving and enjoy cold.
Notes
Cremige Schokolade Tarte - Tipps & FAQ
Why should I only use the solid part of the coconut milk?
If possible, only use the solid part of the coconut milk. This fattier part makes the chocolate cream thick and incredibly creamy. If you put the can of coconut milk in the fridge for an 30-60 minutes, it should have settled on the top. That's about 170 grams. You can use the remaining, thin coconut milk ideally for porridges.
Which tart pan is best to use?
I only use tart pans with a removable bottom. THIS ONE (Affiliate Link) eignet sich ideal. So stellst du sicher, dass du die Tarte beim Servieren ohne Probleme aus der Form bekommst.
Can i use a different plant-based milk instead of oat milk?
Yes, absolutely! Oat milk is naturally sweet. If you use a for example less sweet almond milk I recommend to add 1-2 extra tablespoons of maple syrup.
How long does the chocolate tart last and how should I store it?
Always enjoy this chocolate tart chilled. Only when it is really cold does it have a firm, creamy consistency.Store covered in the fridge and use within 3-4 days.