Chocolate Tart with Cocoa Crust

Chocolate Tart with Cocoa Crust

A delicious, rich chocolate tart with a perfectly balanced cocoa oat crust - you'll want more than one little sliver!



60 minutes




8 servings


For the Crust

For the Filling and Garnish

  • ½ teaspoon instant espresso powder dissolved in ¾ cup very hot water
  • 1 cup Rodelle Organic Cocoa Powder
  • 7 oz dark chocolate (70% or more), melted and slightly cooled
  • 2/3 cup agave nectar
  • 2 teaspoons Rodelle Vanilla Extract
  • 2/3 cup plus 1 teaspoon virgin coconut oil, melted and slightly cooled
  • ¼ teaspoon kosher salt


  • 2 tablespoons old-fashioned oats
  • 1 tablespoon raw sugar, divided
  • Flaky sea salt


For the Crust

  • Use a 9” diameter tart pan with a removable bottom. Line bottom with parchment cut to fit, and lightly spray with oil.
  • Preheat oven to 350 degrees
  • Using a food processor, combine crust ingredients and pulse until the mixture is crumbly.
  • Firmly press the mixture into the bottom and up the sides of the pan. The flat bottom of a cup or glass helps to distribute mixture evenly as you’re pressing down.
  • Bake for 12-15 minutes, until crust is lightly browned.
  • Cool pan on a wire rack before filling.

For the Filling & Garnish

  • Prepare garnish by cooking oats in 1 teaspoon coconut oil in a small skillet over low heat. Stir constantly until oats are toasted, about 3 minutes. Gradually add half of the sugar, stirring constantly, until sugar is melted. Remove from heat and add the remaining sugar and stir to coat. Season with a pinch of kosher salt. Let cool.
  • Add cocoa powder to bowl of food processor. Pour in espresso liquid and let sit for 5 minutes.
  • Add melted chocolate, agave, vanilla, 2/3 cup melted coconut oil and salt. Process until mixture is very smooth and thick, about 30 seconds.
  • Pour filling into the cooled crust. Smooth the top and lightly tap on a flat surface to remove air bubbles. Chill for 15 minutes.
  • Scatter the oat garnish over the top of the tart, sprinkle with the salt flakes, and refrigerate at least 30 minutes until filling has set.
  • Remove the tart from the pan to a serving plate. Cut the chilled tart with a hot, dry knife.

Inspired By Rodelle

Welcome Kelly Lynn!

Welcome Kelly Lynn!

February 23rd, 2018

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