If you grew up in South Bombay, most of the chocolate tarts you’ve eaten are probably from one of the clubs like CCI or Willingdon. The canteen at school sold chocolate tarts for five or ten rupees; three or four of us friends would devour one in a matter of seconds. These easy eggless chocolate tarts are reminiscent of those but made a little healthier with a whole grain crust of oats and whole wheat flour. Don’t worry – they’re still as buttery and delicious as any other chocolate tart.
In case you’re wondering, the recipe for the crust is the same one I’ve used in my savory tart recipe with caramelized onions, feta and rosemary. Save time by making a larger proportion of the crust and freeze it for later use. These dark chocolate tartlets look and taste impressive if you’re hosting friends or family. Everyone appreciates when things are made a little healthier but still taste as good, and it works beautifully for both sweet and savory tarts. And, they happen to be eggless. People who don’t eat eggs can be included in the indulgence; people who refuse to eat eggless desserts won’t even know. This is one recipe that doesn’t need the qualities that eggs give to a dessert.
You can dress these up however you like – with a sprinkle of sea salt, a dusting of powdered sugar, topped with a few berries or ice cream – or serve them plain. The filling sets into a rich ganache once you put it in the fridge. If you’re a fan of melty chocolate, I would highly recommend microwaving for 5-10 seconds before eating. I’d love to hear from you – let me know how these easy eggless chocolate tarts turned out for you or if you have any questions before making them. Leave a comment below or get in touch on Facebook, Instagram or Twitter.
- 60g oats
- 30g whole wheat flour
- 25g butter, chilled and cut into pieces
- 40ml cold water
- 160ml heavy cream
- 140g chocolate (cut into small pieces) or chocolate chips
- Blitz the oats in a mixer until their texture is flour-like. Add in the whole-wheat flour, chilled butter and half the water. Blend/process once again. Add the remaining water.
- Pull together the mixture, squeezing the dough together and forming a ball. Transfer to a bowl and chill in the fridge for 20 minutes at least.
- Roll out the dough and press into mini tart dishes or a 9" greased pie pan or baking dish. Press a fork lightly to make little holes across the crust. Bake on 160C for 18-20 minutes or until the crust is baked through and lightly browned.
- On medium-low heat in a heavy bottomed pan, heat the cream 2-3 minutes until it comes to a light simmer, stirring frequently. Be careful to not burn the cream.
- Remove from heat and add in the chocolate. Stir or whisk to combine.
- Allow to cool for a few minutes then transfer to the baked crust.
- Refrigerate for an hour at least to allow the ganache to set.
- Top with sea salt, powdered sugar, fresh berries, vanilla ice cream or serve plain.