Vegan chocolate & walnuts tart
Today I was ready to share some very summery/fruity cereal treats but since the weather here is back to heavy rain and fog I've decided to write about this very comforting tart instead.
I baked this vegan chocolate & walnuts tart last week and I shared it with some friends after a great pizza party. I think it was delicious and if you want to make it too you can read my recipe below (I got the inspiration for the crust from here).
--- WALNUTS & OAT CRUST ---
100g oat flour
50g coconut oil (melted)
60g maple syrup *
67g rolled oats
pinch of salt
--- VEGAN GANACHE ---
200g rice milk *
120g dark chocolate
70g brown sugar
--- TOPPINGS ---
Preheat oven to 350°F (180°C) and grease with oil a 20cm tart dish.
Put the walnuts in a food processor and pulse a few times until they are finely chopped.
Add the oat flour, salt, melted coconut oil, and maple syrup and process until well combined. Finally add the rolled oats and process again until they are roughly chopped.
Pour the mixture inside the prepared dish and press to the bottom to create the tart crust.
Bake for 10-15 min or until the edge begins to darken. Set aside to cool while preparing your filling.
In a saucepan, pour brown sugar and cornstarch and start mixing with a hand whisk. Gradually add milk and water, always whisking, until you get a smooth mixture.
Turn on the heat and stir it consistently over medium heat until you get a glossy and creamy consistency (it will take about 3 minutes).
Turn off the heat and add the dark chocolate (cut into pieces); stir quickly with the hand whisk and then transfer it to another bowl to cool.
Cover the bowl with plastic wrap making sure the plastic touch the cream and let it cool until it gets to room temperature.
Remove the cooled oat crust from the tart dish and place it on a platter.
Mix the cooled chocolate ganache with a hand whisk and then fill your tart.
Garnish with chopped walnuts and place it in the fridge to set for at least 4 hours or overnight.
If you don't have maple syrup you might use agave syrup. I'm not sure about honey instead since the consistency would be different.
You can use any milk you want or even water.
The chocolate ganache is the same that I used to fill these cute little Nutella Tarts.
If you make it let me know! :)