Last week was a long week. A seriously long week. Between exams and papers, I felt like I had minimal down time and was stretched thin. The weekend finally came. And somehow (so soon!) it’s Monday again. Another long day.
If you’ve had a long Monday, make this tart. It makes everything better.
Join me in celebrating hard work by making a this tart at the end of a long day.
We’ve worked hard. It’s been a long Monday. And when we’ve had a long day, we make salted chocolate oat tarts.
We begin by mixing together our crust ingredients and pressing them into a tart pan. We bake until golden and crispy. We whisk together hot coconut milk and semisweet chocolate chips. We take our delightfully rich chocolate ganache and pour it into our tart crust. We put it in the refrigerator. We wait.
Can we take a minute to talk about how hard Adobe Photoshop is? Seriously. I know everyone and their mother knows how to use it, but I only just downloaded CS6 last week. I used to do some minor color and lighting adjustments in iPhoto before I uploaded photos to Flickr. But my school offers up free copies of Photoshop, and I thought it was about time that I snag one and step up my photo game.
Turns out, it’s not that easy. I can spend a half hour on Photoshop adjusting levels just to have my pictures come out grainy and strangely tinted. My last two posts have been filled with unedited images for exactly that reason.
Someone please, please teach me to use photoshop. If you know of any good tutorials, please link them in the comments below!
This tart is best served lightly chilled, not rock-solid from the fridge, but smooth and creamy after a couple of minutes on the counter.
Why for two? Because I intended it to be a tart for one, but the end result was far too rich for one person to eat alone.
Salted Chocolate Oat Tart for Two
- 1/4 cup old fashioned oats
- 1/4 cup + 2 tbsp old fashioned oats, ground into flour (see note)
- 1 tbsp melted butter
- 1/8 tsp salt
- 1/2 tsp vanilla
- 3 tbsp brown sugar
- 2 tbsp full-fat coconut milk or whole milk
- 1/2 cup semisweet chocolate chips
- Preheat the oven to 350 degrees F. In a medium bowl, mix together all crust ingredients. Press the crust into a 4 1/2-inch tart pan. Bake the tart crust for 10 minutes, until golden. Remove from oven. If the crust has puffed up or slid during the baking process, use the back of a metal spoon to press the hot crust back evenly into the pan. Let cool.
- Place the chocolate chips and milk in a bowl and melt together. Melt by whisking together over a double boiler, or in the microwave. Microwave in 30-second bursts, stirring with a whisk each time, until the mixture is completely smooth. Pour the ganache filling into the tart crust.
- Chill in the refrigerator until semi-solid. The tart can be refrigerated for up to two days. Remove from refrigerator shortly before serving, and allow to warm at room temperature for 5-10 minutes.
Grind oats in a blender or food processor until finely ground. A slightly courser grind will not affect the end result.