This wonderfully creamy coffee tart doesn't require an oven! It is very easy to make and a delicious dessert for all coffee lovers.
Prep Time20 minutesmins
Kühlzeit6 hourshrs
Gesamt6 hourshrs20 minutesmins
Servings: 1Tart (ø 15 cm / 6 inches)
Equipment
1 tarte panø 15 cm / 6 inches
Ingredients
Hazelnut Crust
100goat flakes
80ghazelnutswhole or grated
1tbspchia seeds
2tbspcoconut oilmelted
1tspcinnamon
1tspcocoa powder
9mediummedjool datessoftened, pitted
¼tspsalt
Coffee Cream
200mlcoconut milkonly the firm, fattier part
4tbspcoconut blossom sugaror mascobado sugar or brown sugar
1tbspcocoa powderunsweetened
1 ½tspinstant coffee powder
1tspcorn starch
1tspagar agar
Toppings
chocolate pralinesoptional
roasted nutsoptional
Instructions
Soft dates are required for the hazelnut crust. If you don't have soft dates, soak the hard dates in hot water for 15 minutes and then dry them.
For the crust, finely grind the oat flakes and hazelnuts in a blender. Add the remaining ingredients and mix until a fine mass is formed. It should stick together when you press it with your fingers. If it is still too dry, mix in 1-2 more tablespoons of coconut oil or 1-2 dates.
Press the hazelnut mixture firmly into a tart mold (Ø15cm / 6 inches), also along the edge. Chill in the refrigerator.
For the coffee filling, put all the ingredients in a medium pot and mix well. Bring to the boil once so that the mixture thickens slightly. Stir constantly so that no lumps form. Remove from heat. Let the liquid cool for 10 minutes. When it has reached room temperature, pour the cream into the nut crust and chill in the refrigerator for at least 6 hours or overnight.