Chocolate Walnut Granola & a Coffee Chocolate Granola Tart
This Coffee Chocolate Granola Tart is a relatively healthier tart since you get good plant fibre and a hearty dose of protein. The coffee cream is as simple as it gets. Whipping cream, mascarpone, instant coffee, sugar & Kahlua which nestles luxuriously in the baked chocolate granola walnut tart base. It's eggless, it's vegetarian and it's gluten free. It can be easily turned vegan too.
Ingredients
Chocolate Walnut Granola
- 3 cups whole oats
- 1 cup toasted walnuts chopped
- 3 tbsp flax seeds
- 1 cup popped amaranth
- 3 tbsp coconut sugar
- 1/2 tsp Sea salt
- 1/2 cup honey
- 1/4 cup clarified butter {ghee}
Coffee Chocolate Granola Tart
- 2 cups granola {recipe above}
- 1/2 cup walnuts
- 2 tbsp honey
- 2 tbsp ghee
Coffee Kahlua Cream
- 250 g whipping cream chilled
- 100 g raw sugar
- 1-2 tbsp coffee {to taste}
- 150 g mascarpone
- 2 tbsp Kahlua {optional}
Instructions
Chocolate Walnut Granola
- Preheat oven to 150C
- Place the clarified butter/ghee and honey in a pan, and simmer until just warm. Stir to mix.
- Place all the dry ingredients in bowl of stand mixer with paddle attachment. Mix on lowest speed.
- Pour in the warm honey mixture. Stir on lowest speed until the wet mix coats the dry mix, 1-2 minutes.
- Turn onto baking sheet.
- Bake for 30-45 minutes at 150C, stirring once in a while.
- Cool completely, break into clumps and store in an airtight container.
- Note: Mix in chocolate chips or dried berries if desired.
Coffee Chocolate Granola Tart
- Preheat oven to 180C.
- Run in processor until blended and comes together between the fingertips.
- Grease lightly a loose bottomed 8" tart tin.
- Press aboue into tart tin, building up sides first , then firmly patting the bottom.
- Bake for 15 minutes, then cool completely on rack.
- Top with coffee cream.
Coffee Cream
- Whip the whipping cream with sugar, coffee powder and Kahlua until it holds stiff peaks.
- Gently whisk in mascarpone. Don't overmix or the filling will lose volume and not hold. {Filling should be quite firm.}
- Taste and adjust sweetness as required. Ladle into cooled tart shell, and spread.
- Top with crumbled chocolate walnut granola and dark chocolate shards.
- Chill for about 2-3 hours to set. Slice and serve.