Chocolate Hazelnut Oat Tart
A glossy dark chocolate filling in a crisp toasted hazelnut-oat crust.
- Prep
- 25 min
- Bake
- 14 min
- Total
- 3 hr
- Yield
- 1 tart, 12 slices
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 74 g
Whole batch (12 servings, about 888 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · 9 inch (23cm) tart pan
- 1
Heat the oven to 175°C / 350°F.
- 2
Mix oat flour, ground hazelnuts, coconut oil, allulose and salt; press firmly into the tart pan.
- 3
Bake 12-15 minutes until fragrant and golden, then cool completely.
- 4
Heat coconut milk until steaming and pour over the chopped chocolate; wait 2 minutes.
- 5
Whisk smooth, stir in hazelnut butter and vanilla, then pour into the crust.
- 6
Chill 2 hours until cleanly sliceable.
Doneness test
The crust is golden at the rim and smells toasted; the chilled filling should hold a clean slice.
Cooling
Let the crust cool fully before filling, then chill the finished tart for at least 2 hours.
Smart substitutions
Light coconut milk for heavy cream
Reduces saturated fat while keeping a smooth ganache.
Texture: Softer and silkier when warm.
Oat-hazelnut crust for pastry
Adds fiber and removes refined flour.
Texture: Nutty and crisp rather than flaky.
Pro baking tips
- Chop chocolate finely so it melts evenly.
- Slice with a warm dry knife for clean edges.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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