Chocolate Tart: I’m obsessed with my newborn!
It is a rustic new-age version of its nutty once-removed cousin, the beloved Linzertorte. My Chocolate Tart has no nuts, but its texture is very reminiscent of Linzertorte, a great boon for those nut-intolerant people who want their Linzertorte and eat it too.
Having said that, if a nutty chocolate tart is what you prefer:
No problem substituting almond flour for the old fashioned oats (just to be clear: In this case you would use 1 2/3 cups almond flour, and 1 2/3 cups oat flour) and proceed with the recipe just as instructed.
Look at the ingredient list:
The amount of sugar is very moderate. I’m always mighty proud about developing recipes that achieve fantastic flavor and nutritional correctness. It is also worth noting that my Chocolate Tart is made with rolled oats and oat flour, making it naturally gluten-free, no substitutions needed. Plus I’m an Oat Nut: Take a look at all the wonderful things I make with oats! To name just a few, Steel-cut oat soup, Banana bread, overnight oats, Moccha oat cake, muesli, oatmeal cookies.
I have matched some of my great flavor favorites:
Coconut, apricot jam, chocolate and oats. It tastes as wonderful as it looks. And it is so simple to make.
The tart freezes beautifully! Eat some, and freeze the rest. You’ll always be delighted to find it there, ready when you are!
Crust and Topping:
- 1 2/3 cups old fashioned oats
- 1 2/3 cups oat flour, or other flour (quinoa, chickpea, fava bean etc)
- 1 cup coconut oil
- 1/3 cup sugar (coconut sugar or sucanat will work too)
- 1 cup unsweetened grated coconut
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups all-fruit apricot jam
- 1 cup cocoa nibs
- 1 tablespoon coconut oil
- 3 tablespoons date syrup
- 1/4 cup coconut milk
Preheat the oven to 350*.
Mix all crust topping ingredients thoroughly. Set aside 1/3 of this mixture, this is your topping.
Generously spray a 12-inch tart pan (springform is always easiest), or two springform rectangle molds, and press the crust firmly in the bottom to compact it.
Spread the jam evenly on the crust. Crumble the topping mixture evenly over all.
Bake about 40 minutes, until the top looks nice and golden.
Melt the chocolate drizzle ingredients (in a small saucepan on a low flame, or in a microwave), and mix until smooth. Drizzle the chocolate mixture over the tart.
Let the tart cool. Cut the tart into wedges, or into thin strips if you used rectangle molds.
The Chocolate Tart freezes beautifully, so don't hesitate to make it ahead of time, only please seal it throughly before freezing so it doesn't absorb odors or moisture.