This creamy chai tart with cacoa crust is full of delicious spices like cinnamon and cardamom and a great dessert for the cold season and the upcoming holidays.

Chai-Tarte mit Kakaokruste

Guys, how is it mid of december already? Did you arrive in Christmas mode? 🌟

While I’m writing this post, it’s 10°C PLUS outside. Nevertheless, I have to say that the Christmas feeling has fully captured me. Hot tea, fairy lights, Christmas markets, homemade biscuits, … I looove it.

Especially the latter should not be missing in any year.

But between all the vanilla crescents and linzer cookies there must still be room for delicious cakes and tarts. 🙂

This chai tart with cacoa crust is one of my Advent highlights this year.

Chai-Tarte mit Kakaokruste

Chai-Tarte mit Kakaokruste

That’s why you’ll love this lovely tarte:

  • It is loaded with warm winter spices like cinnamon, cardamom or nutmeg.
  • The chai filling is wonderfully creamy and the cocoa crust gives the tart a great crunch.
  • Not only is it easy to make, it is also ideal to prepare.

Every time I make a tart, I’m amazed at how easy and quick it is to prepare. With little effort you will have an incredibly delicious dessert in the fridge in no time.

chai tart with cacao crust

chai tart with cacao crust

The chai tart with cacoa crust is not only a visual eye-catcher and tastes phenomenal, but compared to most other cakes and tarts it’s also prepared with healthier ingredients.

It is

  • without refined sugar
  • without flour
  • without dairy products

Instead, it contains dates, maple syrup, grated nuts, oat milk and many more delicious ingredients.

Mmm.

This chai tart is simply perfect, especially for this cold season and the upcoming holidays!

chai tart with cacao crust

chai tart with cacao crust

chai tart with cacao crust

If you’re as enthusiastic about tartes as I am, check out these recipes:

If you’ve made this or any other recipe from Flowers in the Salad, I’d love it if you’d send me a message about how you liked it or if you tag me on Instagram! 🙂

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chai tart with cacoa crust
This creamy chai tart with cocoa crust is full of delicious spices like cinnamon and cardamom and a great dessert for the cold season and the upcoming holidays.
Chai-Tarte mit Kakaokruste
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 6 hours
Servings
tart (Ø25cm)
Ingredients
cocoa crust
  • 2,5 cups grated almonds
  • 1 cup rolled oats
  • 6 soft medjool dates
  • 3 tbsp maple syrup
  • 3 tbsp cocoa powder
  • 4 tbsp coconut oil
  • 1 pinch of salt
chai filling
  • 1 cup full-fat coconut milk
  • 1,5 cups oat milk
  • 120 g white chocolate
  • 3 tbsp maple syrup
  • 1 tbsp corn starch
  • 2 tsp Agar-Agar
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger powder
  • 1/4 tsp clove powder
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 6 hours
Servings
tart (Ø25cm)
Ingredients
cocoa crust
  • 2,5 cups grated almonds
  • 1 cup rolled oats
  • 6 soft medjool dates
  • 3 tbsp maple syrup
  • 3 tbsp cocoa powder
  • 4 tbsp coconut oil
  • 1 pinch of salt
chai filling
  • 1 cup full-fat coconut milk
  • 1,5 cups oat milk
  • 120 g white chocolate
  • 3 tbsp maple syrup
  • 1 tbsp corn starch
  • 2 tsp Agar-Agar
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger powder
  • 1/4 tsp clove powder
Chai-Tarte mit Kakaokruste
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 170°C / 340°F and prepare a tart pan ø 25 cm.
  2. For the cocoa crust, put all the ingredients in a food processor and mix until a sand-like mixture is obtained. It should stick together when you press it between your fingers. Otherwise add 1 tablespoon of coconut oil or some oat milk.
  3. Press the dough firmly into the tart form, also along the edge. Bake in the preheated oven for about 18-20 minutes. Allow to cool completely.
  4. For the cream, put all the ingredients in a pot and bring to the boil once. Reduce to medium heat and simmer for 2-3 minutes until the cream thickens slightly. Stir constantly.
  5. Poor the cream into the cocoa crust. Allow to cool for one hour at room temperature. Then place in the refrigerator for 5 hours or overnight. Serve cold.
  6. TIP: Chocolate balls and sugar pearls are ideal for garnishing. In addition, I made a ganache from whipped cream and melted chocolate, put it in a piping bag and decorated the tart with it, too.

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