Chocolate tart (Refined sugar free)

This refined sugar free chocolate tart is made with simple ingredients. And great for a festive table. I like cacao and chocolate. And I decided to add their magical flavor to the tart recipe.

What came out of this, you will now find out.

Chocolate tart ingredients

There are a few ingredients in our homemade dessert recipe. And you don’t need something exotic.

Tart base

• Tart is based on whole grain wheat flour. If you don’t eat gluten-free foods, substitute for oatmeal. But then the texture and taste will change. Whole grain flour makes the tart more crumbly.
• The second component of the dessert is almond flour. It adds a pleasant nutty flavor and gritty texture.
• Melted refined coconut oil. You can replace it with creamy or any vegetable.
• We use oat milk as the liquid ingredient in the recipe. The recipe for its preparation is on my website. If there is no oat milk, take any other or water.
• A little baking powder completes the list of ingredients for the base of the chocolate tart. And a pinch of sea salt.

Chocolate tart filling

There are also few ingredients here.

• We will prepare the filling for the tart from milk. For a vegan dessert, use plant-based milk. Oatmeal or coconut.
• Cornstarch thickener.
• The sweetener in the recipe is coconut sugar. You use your favorite.
• Cacao powder makes the tart chocolate with a magical taste.
• Vanilla extract also contributes to the flavor of the dessert.

Chocolate glaze

The icing recipe couldn’t be simpler. It is used for other recipes as well.

• Refined coconut milk. Ordinary will do as well.
• Jerusalem artichoke syrup or other liquid sweetener. It is possible without it. Then you get a bitter chocolate coating. Also an interesting taste. Please note, bulk sweeteners are not suitable. Because they don’t dissolve in coconut oil.
• Cacao powder.

We have collected the ingredients. Let’s start cooking.

How to make homemade chocolate tart

Turn the oven on at 170 ° C / 340 ° F. We begin to prepare the base of the tart. Melt the coconut oil and add the oat milk to it. In a separate container, mix whole grain flour with almond flour and baking powder. Then add liquid ingredients to the bulk and knead the dough. It shouldn’t stick to your hands.

Roll out the finished dough 5 mm thick. We do this on parchment, then put the dough together with the parchment in a mold. The size of the mold is 18 cm. Roll out the dough with a diameter of 22 cm and cut out a circle. We need straight sides. The dough is very soft. It is not easy to transfer it to the mold without parchment.

After that, lay out the tart blank in the mold and gently press the sides against the walls. We put in the oven for 15 minutes. When ready, remove the base from the oven and cool to room temperature.

While the base cools down, prepare the filling.

To do this, mix milk, coconut sugar, cornstarch and cacao in a saucepan. Then, over low heat, stirring constantly, bring to a boil. The mass should thicken. Transfer the cream to a bowl and cover with cling film. The film must be in contact with the cream. We put the container in the refrigerator for one hour.

When the filling has cooled, put it in the base of the tart. Use a spatula to level the surface.

After that, we move on to preparing the glaze. Melt the coconut oil in a bowl. Add cacao and sweetener to it. We mix everything. Pour the finished glaze onto the surface of the tart. It is liquid and well distributed.

We put the tart in the refrigerator for an hour to solidify.

And we enjoy a delicious dessert.

Make a chocolate tart and write your impressions.

Enjoy your meal!

Be healthy and love yourself!

Chocolate tart (Refined sugar free)

Recipe by Здоровые домашние торты | ВладимирCourse: Chocolate, Recipes

Prep time

15

minutes

Cooking time

2

hours 

40

minutes

Calories

298

kcal

Ingredients

• Tart base

• 100g whole wheat flour
  

• 50g almond flour

• 50g refined coconut oil

• 4 tablespoons (50g) oat milk

• ½ teaspoon baking powder
  

• Filling
  

• 250g milk
  

• 2 tablespoons (30g) coconut sugar

• 1 tablespoon cornstarch
  

• 2 tablespoons cacao powder
  

• 1 teaspoon vanilla extract
  

• Glaze

• 2 tablespoons refined coconut oil
  

• 1 tablespoon Jerusalem artichoke syrup
  

• 1 tablespoon cacao powder

Instructions

• Turn the oven on at 170 ° C / 340 ° F.
• Melt the coconut oil and add the oat milk to it.
  
• Mix whole grain flour with almond flour and baking powder.
  
• Add liquid ingredients to the bulk and knead the dough. It shouldn’t stick to your hands.
  
• Tart base
• Roll out the finished dough 5 mm thick. We do this on parchment, then put the dough together with the parchment in a mold. The size of the mold is 18 cm. Roll out the dough with a diameter of 22 cm and cut out a circle.
  
• We spread the tart blank into a mold and gently press the sides against the walls. We put in the oven for 15 minutes. When ready, remove the base from the oven and cool to room temperature.
  
• Filling
  
• In a saucepan, combine milk, coconut sugar, cornstarch and cacao. Then, over low heat, stirring constantly, bring to a boil. The mass should thicken.
  
• Transfer the cream to a bowl and cover with cling film. The film must be in contact with the cream.
  
• We put the container in the refrigerator for one hour.
  
• We spread the filling into the base of the tart. Use a spatula to level the surface.
  
• Glaze
  
• Melt the coconut oil in a bowl. Add cacao and sweetener to it. We mix everything.
  
• Pour the finished glaze onto the surface of the tart. It is liquid and well distributed.
• We put the tart in the refrigerator for an hour to solidify.