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.
Servings Prep Time
1tart (Ø25cm) 15minutes
Cook Time Passive Time
20minutes 6hours
Servings Prep Time
1tart (Ø25cm) 15minutes
Cook Time Passive Time
20minutes 6hours
cocoa crust
  • 2,5cups grated almonds
  • 1cup rolled oats
  • 6soft medjool dates
  • 3tbsp maple syrup
  • 3tbsp cocoa powder
  • 4tbsp coconut oil
  • 1pinch of salt
chai filling
  • 1cup full-fat coconut milk
  • 1,5cups oat milk
  • 120g white chocolate
  • 3tbsp maple syrup
  • 1tbsp corn starch
  • 2tsp Agar-Agar
  • 1tsp cinnamon
  • 1/2tsp cardamom
  • 1/4tsp nutmeg
  • 1/4tsp ginger powder
  • 1/4tsp clove powder
  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.