Good morning dear people! How was your weekend, I hope a good one whatever you did? To be honest I kind of just work, work, work at the moment and wait for this week to finish as it’s been crazy busy for my husband and everybody else living in this town with World Economic Forum starting this week and all the craziness that goes with it! But isn’t it just the best when the work looks like this… 🙂
Davos, this little town in the Swiss Alps where we now live, is famous for WEF that is being held in January every year for the last 40 years and its mission is cited as “committed to improving the state of the world by engaging business, political, academic, and other leaders of society to shape global, regional, and industry agendas”. In other words that means that we will have more than 40 heads of states and governments and business leaders discussing current global challenges like security, climate change and “the fourth industrial revolution”. This kind of annual meeting definitely has its importance but at the same time in the period before and during, the town is totally transformed and it gets kind of crazy! You can only imagine the level of security and the number of police, military, trucks, helicopters etc…
Temporary constructions are being built, shops and bars (even our library!) are being transformed into offices and media centers, there are tunnels and corridors emerging in the middle of the streets, military trucks everywhere and the whole town basically becomes one big fort where is difficult to get in and out. I know this is necessary for safety reasons, specially in this crazy world of ours and all the horrible things happening all over so I’m not complaining. But I do prefer to stay cozy at home and away from all that! 🙂
So now you understand me a bit better when I say that I’m mostly staying home during this period and finding my peace in working, baking, shooting, editing… That’s why I have something so delicious for you today, this Dark chocolate tart with oat crust and all the great ingredients! The crust is delicious but I do want to point out that is not the easiest crust to cut through like the regular ones made with butter so I found the method that works the best for me. Once the tart is cooled in the fridge, you take a big sharp knife and first pierce through it with the knife and than cut the rest of the slice. It’s worth this little “problem” as it is so delicious and also better for us than the one with loads of butter and refined sugar. To make this tart you will need a food processor, any one will do…
This tart is dairy-free and can easily be made vegan just by using vegan chocolate instead of regular dark one. The recipe is slightly adapted from Bon Appetit (you can find the original recipe here) and I made it two times in two days, you know just to be sure it’s really really good. 😀 And it is! For all the dark chocolate lovers out there, you have to make this! 🙂 The quantities in the recipe are for the smaller tart pan, the one that has diameter 22 cm (9 inch) but if you want to make it in the larger one (28 cm or 11 inch) just use 1.5 quantities for the crust and you are good to go. I tried both.
Recipe in English:
- For the crust:
- 1 cup oats
- 1 cup spelt flour (or other)
- ⅓ cup coconut oil, melted
- ¼ cup agave syrup
- 2 tbsp raw cacao powder
- ½ tsp cinnamon
- pinch of salt
- Note: 1 cup = 250 ml. These quantities are for a 22 cm (9 inch) diameter tart pan, if you are making it in the larger one (28 cm or 11 inch), just use 1.5 quantities for the crust.
- For the filling:
- 1 cup raw cacao
- ¾ cup hot water
- 200 g dark chocolate
- ½ cup agave syrup
- ⅔ cup coconut oil, melted
- 2 tsp vanilla extract
- pinch of salt
- Flaky sea salt for sprinkling
- Crust:
- Preheat oven to 175 C (350 F). Grease the tart pan with a bit of coconut oil.
- Put oats, flour, coconut oil, agave syrup, cacao, cinnamon and salt in food processor and process until the mixture looks combined and oats are coarsely ground.
- Press the mixture into bottom and sides of tart pan. Pierce through in few places with a fork.
- Bake for 20-25 min until the crust is golden brown. Set aside and let it cool.
- Filling:
- Add cacao to ¾ cup hot water and dissolve it using a spoon.
- Pour into food processor and add melted chocolate, agave syrup, ⅔ cup melted coconut oil, vanilla and salt. Process until the mixture is completely smooth.
- Pour the chocolate filling into cooled tart crust. Put it in the fridge until the filling is set, at least 2 hours or overnight. When the tart is chilled, sprinkle it with flaky sea salt and cut with a sharp knife.
- Note: The crust is a bit hard after being in the fridge so it's easier to cut if you first pierce through it with a knife and that cut the slice.
Recipe in Croatian / Recept na hrvatskom:
- SASTOJCI
- ZA TIJESTO:
- 1 salica zobenih pahuljica
- 1 salica pirovog brasna (ili drugog po izboru)
- ⅓ salice kokosovog ulja, otopljenog
- ¼ salice agavinog sirupa
- 2 zlice sirovog kakao praha
- ½ zlicice cimeta
- prstohvat soli
- Napomena: 1 salica = 250 ml. Ovo su kolicine za kalup promjera 22 cm, ako koristite veci npr 28 cm, svakako povecajte kolicine.
- ZA NADJEV:
- 1 salica sirovog kakao praha
- ¾ salice vruce vode
- 1 salica (200 g) tamne cokolade, otopljene
- ½ salice agavinog sirupa
- ⅔ salice kokosovog ulja, otopljenog
- 2 zlicice vanilin ekstrakta
- prstovat soli
- cvijet soli za posipanje
- PRIPREMA
- Za tijesto:
- Zagrijte pecnicu na 175 C. Nauljite kalup s malo kokosovog ulja.
- Stavite zobene pahuljice, brasno, kokosovo ulje, agavin sirup, kakao, cimet i sol u vas multipraktik i miksajte dok se svi sastojci dobro ne povezu.
- Utisnite smjesu u kalup tako da pokriva dno i da su rubovi malo podignuti (tako da se stvori udubina u koju cete lijevati nadjev). Probusite vilicom na nekoliko mjesta.
- Pecite 20-25 minuta dok ne dobije zlatno-smedju boju. Ostavite da se ohladi.
- Za nadjev:
- Dodajte kakao u ¾ salice vruce vode i umutite zlicom.
- Ulijte u vas multipraktik/blender i dodajte otopljenu cokoladu, agavin sirup, otopljeno kokosovo ulje, vaniliju i sol. Miksajte dok ne dobijete gustu i glatku smjesu.
- Ulijte cokoladni nadjev na peceno tijesto. Stavite u frizider dok se nadjev ne stisne, barem 2 sata ili preko noci.
- Kad je tart ohladjen, posipajte cvijetom soli i posluzite. Dobar tek!
- Napomena: Kad je tart ohladjen, kora (tijesto) ce biti malo tvrdja pa koristite ostar noz i najprije probijte vrskom noza, a zatim izrezite na zeljene porcije.
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