The last few months of 2017 were quite a bit challenging. There were a lot of emotions running in my mind for the direction I’d like my life to take. One day I was standing in my kitchen itching to make something that would lift my mood and bring me out of the shell to create anything since I was feeling so uninspired that week. And the result is this chocolate tart with everything I could grab in my pantry at that moment. 

It is the month of Valentines and what better way to celebrate than with a chocolate dessert, am I right? I am in a practical mood these days, so just to make a tart filled with chocolate a bit lighter, I decided to keep the base robust with oats, almond meal, honey and ghee {substitute with coconut oil or butter}. I have been loving the combination of oats and almond meal since I baked these thumbprint cookies and blender cake; and really like how both compliment each other so well. Also, I wanted to make something that looked really fancy, even though we were having no guests that evening. This won all those. Easy crust and a luscious chocolate filling which is both naughty and nice!

Oats and Almond Meal Chocolate Tart
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This chocolate tart is dense and so rich with crispy pastry, it makes for a perfect dinner party dessert to fulfil your's or your guests chocolate cravings. 

Course: Dessert
Servings: 4 mini tarts
Ingredients
Tart base:
  • 1 cup cooking oats
  • 1 cup almonds
  • 1/3 cup honey
  • 2 tbsp ghee {substitute with butter and coconut oil}
  • a pinch of salt
Filling:
  • 100 gms dark chocolate
  • 100 gms milk chocolate
Instructions
  1. Run almonds into a blender to form almond meal. Add oats and give a quick blend for 1 minute or two. Pour the mixture into a  large bowl and mix in honey, ghee and salt until the crumbly dough is formed. Using your fingers and the back of your palm, carefully press dough into the tart pans.

  2. Bake for about 15-20 minutes in a pre heated oven until nicely brown.

  3. Chop the chocolate and microwave for a minute in an interval of 30 seconds until melted. Alternatively, melt the chocolate using a double boiler method. Pour into the tart base and let it set in the refrigerator for atleast 30 minutes.

  4. Garnish with berries, chopped chocolates and almonds. Serve chilled. 

 

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