5 from 1 vote
Double chocolate and cream tart
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Simple, decadent, fresh, delicious, what are you waiting for?

Course: Dessert
Servings: 8 serves
Author: Gaspar Carreira
Ingredients
Crust
  • 3 cups rolled oats
  • 1/3 cup coconut or muscovado sugar
  • 2/3 cup raw cacao powder
  • 1/3 cup melted coconut oil or oil of your choice
  • 2/3 to 1 cup of water
  • 1 tsp vanilla extract
Filling
  • 4 cups milk I used hemp milk
  • 1/2 cup raw cacao powder
  • 1/2 cup maple syrup or honey
  • 2 tsp vanilla extract
  • 1/3 cup cornstarch diluted in water quantity needed
Instructions
Crust
  1. Preheat the oven to 200°C and grease/flour a round mold about 26cm in diameter.

  2. Put all the ingredients of the base in the processor and process until you have a homogeneous mixture. Must be moldable but not wet. If necessary add more oats or more water.

  3. Put the mixture in the mold and press well on the entire surface. You can help yourself with a spoon or by wetting your fingers to prevent the mixture from sticking.

  4. Bake for 20-25 minutes or until it is dry and crunchy.

Filling
  1. Boil the milk with honey or syrup, vanilla, and cocoa. Stir well.

  2. Once it reaches a boil, lower the heat to the minimum and add the diluted cornstarch stirring constantly until it begins to thicken. Make sure there are no lumps left.

  3. Pour the mixture on the crust, let cool and then keep in the refrigerator. You can decorate with fresh cream or coconut cream with a bit of grated dark chocolate on top.