Dark Chocolate Lemon Tart
Tart with a crispy hazelnut-oats crust, a thin layer of lemon curd and a rich, dense dark chocolate filling
Equipment
- Tart pan with removable bottom (35x13 cm / 14x5 inch)
- High-speed blender or food processor
Ingredients
Tart Crust
- 150 g whole hazelnuts
- 125 g rolled oats
- 150 g Medjool dates approx. 10 pcs, pitted, soaked if not soft
- 50 g rapeseed oil or melted coconut oil
Lemon Curd
- 2 pcs organic lemons zest and pulp
- 100 ml unsweetened almond milk or other non-dairy milk
- 2 tbsp maple syrup
- 1½ tbsp corn starch
Chocolate Filling
- 400 ml full fat coconut milk 1 tin, chilled overnight, just the solid part
- 200 g dark chocolate of your favorite choice, melted
Instructions
Tart Crust
- Preheat oven to 180 °C / 350 °F top and bottom heat. For no-bake simply skip this step.
- Add hazelnuts and rolled oats into a high-speed blender or food processor and pulse until a coarse meal is formed.150 g whole hazelnuts, 125 g rolled oats
- Add pitted dates and oil and process into a moist mixture like wet sand. The dough should be sticky, otherwise, add another date or tablespoon of oil.150 g Medjool dates, 50 g rapeseed oil
- Press the mixture firmly into the tart pan starting with the sides and completing with the bottom. Use a small dough roller to get a nice uniform shell.
- Bake to get a more crisp shell: Place in the oven for 10 to 12 minutes and then set aside to cool. No-bake to get a more soft shell: Place in fridge for 30 to 60 minutes.
Lemon Curd
- Grate the yellow part of the lemon zest and remove the remaining peel. Cut pulp into small pieces and remove seeds. Collect the lemon juice.2 pcs organic lemons
- Mix in the corn starch into a small amount of almond milk and set aside.1½ tbsp corn starch
- Add lemon pulp, lemon zest, lemon juice, almond milk and maple syrup to a blender or food processor and blend everything together.100 ml unsweetened almond milk, 2 tbsp maple syrup
- Pour the blended juice into a small sauce pan and put over medium heat. Let reduce for about 10 to 15 minutes.
- Whisk in the remaining almond milk with the corn starch and put over low heat. Whisk frequently, until the curd starts to thicken. Continue stirring continuously with a spatula until the curd is smooth.
- Let the curd cool down and spread it onto the bottom of the tart.
Chocolate Filling
- Put the solid part of the coconut milk into the blender or food processor and process until a whipped cream is formed.400 ml full fat coconut milk
- Whisk in the melted chocolate and pour the finished chocolate filling into the tart.200 g dark chocolate
- Place in the refrigerator and let set for around an hour or overnight.