Vegan California Raisin Tart with Oat Crust

AuthorCalifornia Raisins
Rating
Vegan Chocolate California Raisin Tart
Yields1 Serving
Total Time1 hr 30 mins
YIELD: 1015 g (1 Tart)
SIZE PER SERVING: 1 slice (Approximately 60 g)
EQUIPMENT NEEDED: 2 medium bowls, food processor, pot for double boiler, rubber spatula, small skillet, oven, wire rack and a 23 cm diameter or a 35 x 11.5 cm tart pan with removable bottom
INGREDIENTS FOR OAT CRUST
 130 g California Raisin Paste
 134 g Old-fashioned Oats
 95 g Whole Wheat Flour
 70 g Vegetable Oil
 20 g Unsweetened Cocoa Powder
 5 g Salt
 1 g Cinnamon, grounded
INGREDIENTS FOR FILLING
 220 g California Raisin Paste, fine paste
 26 g California Raisins
 1 g Instant Espresso Powder
 186 g Unsweetened Cocoa Powder
 200 g Dark Chocolate, melted and slightly cooled
 6 g Vanilla Extract
 130 g Vegetable Oil
 1 g Salt
 20 g Old-fashioned Oats
 30 g Demerara Sugar
 A pinch Flaky Sea Salt
OAT CRUST
1

Pre-heat oven to 180°C. Pulse all ingredients in a food processor until the oats are coarsely grounded and the mixture resembles "wet sand".

2

Firmly press mixture onto the bottom and up the sides of the tart pan. Bake until the crust is golden brown. Transfer to a wire rack and allow it to cool.

FILLING
3

Dissolve the espresso powder in 125 ml of hot water, add cocoa powder and set aside for 5 minutes. Add the California Raisin Paste, melted chocolate, vanilla extract, vegetable oil and salt to a food processor. Process for approximately 30 seconds or until the mixture is very smooth and thick.

4

Transfer filling into the cooled tart shell and smoothen the top. Tap tart lightly to remove any air bubbles.

5

Cook oats in 30 g of vegetable oil over low heat, stirring constantly, until the oats are toasted (approximately 3 minutes). Gradually add half of the demerara sugar. Stir until the sugar is melted, remove from heat and add the remaining demerara sugar and California Raisins. Set aside to cool.

6

Sprinkle the mixture and flaky sea salt on top. Chill for at least one hour until the filling is set.

TIPS
7

Prepare the California Raisin Paste ahead of time.

8

Cut chilled tart using a heated knife.

9

Serve accompanied with your favourite hot beverage.

VARIATIONS
10

Can be made into individual tarts.

CategoryCooking Method,

Ingredients

YIELD: 1015 g (1 Tart)
SIZE PER SERVING: 1 slice (Approximately 60 g)
EQUIPMENT NEEDED: 2 medium bowls, food processor, pot for double boiler, rubber spatula, small skillet, oven, wire rack and a 23 cm diameter or a 35 x 11.5 cm tart pan with removable bottom
INGREDIENTS FOR OAT CRUST
 130 g California Raisin Paste
 134 g Old-fashioned Oats
 95 g Whole Wheat Flour
 70 g Vegetable Oil
 20 g Unsweetened Cocoa Powder
 5 g Salt
 1 g Cinnamon, grounded
INGREDIENTS FOR FILLING
 220 g California Raisin Paste, fine paste
 26 g California Raisins
 1 g Instant Espresso Powder
 186 g Unsweetened Cocoa Powder
 200 g Dark Chocolate, melted and slightly cooled
 6 g Vanilla Extract
 130 g Vegetable Oil
 1 g Salt
 20 g Old-fashioned Oats
 30 g Demerara Sugar
 A pinch Flaky Sea Salt

Directions

OAT CRUST
1

Pre-heat oven to 180°C. Pulse all ingredients in a food processor until the oats are coarsely grounded and the mixture resembles "wet sand".

2

Firmly press mixture onto the bottom and up the sides of the tart pan. Bake until the crust is golden brown. Transfer to a wire rack and allow it to cool.

FILLING
3

Dissolve the espresso powder in 125 ml of hot water, add cocoa powder and set aside for 5 minutes. Add the California Raisin Paste, melted chocolate, vanilla extract, vegetable oil and salt to a food processor. Process for approximately 30 seconds or until the mixture is very smooth and thick.

4

Transfer filling into the cooled tart shell and smoothen the top. Tap tart lightly to remove any air bubbles.

5

Cook oats in 30 g of vegetable oil over low heat, stirring constantly, until the oats are toasted (approximately 3 minutes). Gradually add half of