In my previous post, I showed you how you can make a healthy, whole grain tart crust that is DELICIOUS!
The wonderful thing about a chocolate crust, is it is SCRUMPTIOUS, and you eliminate any worries about having a soggy crust. Once the chocolate has hardened, it acts as a barrier for moisture and it tastes GREAT.
Today, we will make this same tart crust but will turn it into…..DRUMROLL………… a super, duper, special, chocolate crust! You can use any type of chocolate that you wish to make your chocolate crust, and it tastes like a crunchy chocolate cookie that you add fruit to.
Did I mention the chocolate? Chocolate makes everything better and you can use any type of this sweet delight to make your chocolate crust; such as grain sweetened chocolate, dairy free chocolate, dark chocolate, or a mixture of your favorite chocolates.
The great news is that when you add a chocolate crust to a tart, you have 0 worries of getting a soggy bottom or having the tart not turn out. In my previous tart crust post, I explained how to make the basic tart crust recipe, and if you follow the directions it won’t be soggy.
In a nut shell…… or a “chocolate crust shell” I should say……….this whole grain crust is not fussy. You don’t have to put beans on top when baking, you don’t have to put the dough in the refrigerator before putting in the tart, and you don’t roll out the dough. EASY!
- The chocolate crust hardens and acts as a barrier against the moisture.
Since I don’t like flipping back and forth in cookbooks to look at recipes, I assume you don’t either. So I have listed the tart crust recipe below AND will explain how to turn this crust into a chocolate crust!
- 1 cup of whole wheat flour
- 1/2 cup of oat flour
- 1/4 cup of whole grain oats
- 1/2 cup of coconut sugar
- 1/2 cup of grape seed oil
- 1 cup of grain sweetened chocolate chips, or any chocolate of your liking.
9 inch tart pan with a removable botto
Preheat oven to 375 F
1. Sift the wheat and oat flours together.
2. Mix the flour, oats, oil and sugar together in a bowl.
3. Roll the dough into a flat circle. (You typically need to put tart dough in the refrigerator, and you do not have to with this dough)
4. By hand, press the dough into the tart pan, going up on the edges so it looks pretty. (It will seem like you don’t have enough dough, but you will.)
-Make the edge attractive, the chocolate curst will harden the way you mold it. Push your fingers on the side, and press it in.
5. Take the tart out of the oven, and sprinkle the chocolate chips over the tart. Put back in the oven for 5 minutes. After 5 minutes, use a spatula and spread it out so it becomes a chocolate crust.
6. Put in refrigerator for at least 1 hour to make sure that the chocolate crust and dough have completely cooled. (Longer is better if you have the time.)
7. Fill the chocolate crust with any cold item that you want and serve such as fresh fruit, pie filling or lemon pudding.
Tip: I like to let the tart rest at room temperature for 20 minutes before eating, so the chocolate crust doesn’t get too hard.
8. Take out of the oven, cool and put in the refrigerator for a few hours before filling. (It is best to fill the tart crust with cold items)
Enjoy eating a chocolate crust on your tarts!