Chocolate Tart with Salted Oat Crust

This tart, straight from Bon Appetit, is vegan. And still decadent, rich (very rich!!), sweet, and just the perfect amount salty.

This salty oat crust is the perfect complement to the rich chocolate filling it in this tart. The saltiness gives it some definition, and the coconut oil gives it a nice roundness. Coconut oil in the chocolate mixture, too, helps the chocolate harden.

Recipe from Bon Appetit

Ingredients

Crust

1¼ cups old-fashioned oats
¾ cup whole wheat flour
⅓ cup virgin coconut oil, melted, slightly cooled
¼ cup light agave syrup (nectar)
2 tablespoons unsweetened cocoa powder
¾ teaspoon kosher salt
½ teaspoon ground cinnamon

Filling and Assembly

½ teaspoon instant espresso powder
1 cup unsweetened cocoa powder
7 ounces vegan dark chocolate, melted, slightly cooled
⅔ cup light agave syrup (nectar)
2 teaspoons vanilla extract
⅔ cup plus 1 teaspoon virgin coconut oil, melted, slightly cooled
¼ teaspoon kosher salt, plus more
Flaky sea salt

Special Equipment

A 9-inch-diameter or a 13¾x4½-inch tart pan with removable bottom

Preparation

Crust

Preheat oven to 350˚. Pulse oats, whole wheat flour, coconut oil, agave, cocoa, salt, and cinnamon in a food processor until oats are coarsely ground and mixture looks like wet sand.

Firmly press into bottom and up the sides of tart pan. Bake until crust is golden brown and smells toasty, 20–25 minutes. Transfer to a wire rack; let cool.

Filling and Assembly

Dissolve espresso powder in ¾ cup very hot water in a food processor. Add cocoa and let sit 5 minutes. Add melted chocolate, agave syrup, vanilla, ⅔ cup coconut oil, and ¼ tsp. kosher salt and process until mixture is very smooth and thick, about 30 seconds.

Scrape filling into cooled tart shell and smooth top (if making tart in a rectangular shell, you may have a little filling left over; save for another use, like truffles). Tap tart lightly against counter to pop any air bubbles in filling.

Sprinkle with sea salt over tart, and chill until filling is set, at least 1 hour.

Cut chilled tart into slices with a dry, hot knife; let sit at room temperature 15–20 minutes before serving.

Do Ahead: Tart can be made 2 days ahead. Once filling is set, cover and keep chilled.