Insanely Cookied Tart for the ‘Cookie-holic’ (Vegan and Much Healthier)

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I’m so excited to share with you this new creation! 

Its awesome. 

Its majestic.

It looks unhealthy.

But its whole wheat, has oats, is low fat, uses no white sugar and is so easy.

A biscuit-y pastry crust.

A cookie cake layer.

Frosted with raw (eggless) cookie dough.

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Choice of sweetener: Brown sugar!

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The Oat Flour I used.

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Insanely Cookied Tart

No. of servings: 4

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Notes: Use a cake pan. I used a 6 inch/15 cm diameter non-stick cake pan. If your pan is not non-stick, coat with non-stick spray or fat. You can use a bigger cake pan. Tart will be shorter and baking time must be reduced accordingly. Prepare the cookie layer before the biscuit pastry crust because the cookie dough balls need time to chill.

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Ingredients

Biscuit Pastry Crust (bottom)
  • 20g brown sugar
  • 1 tbsp reduced fat margarine
  • 40g whole wheat flour
  • 40g oat flour (or more ww flour)
  • 1/8 tsp salt
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • 5 tbsp maple syrup/honey
  • 1/4 tsp butter essence
  • 1/4 tsp vanilla extract
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Cookie Layer (Adapted from ‘Buns in my Oven‘)
  • 3 tbsp reduced fat margarine, cut into small cubes
  • 4 tbsp brown sugar
  • 1 tbsp egg, cold (vegan: use egg replacer)
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tbsp oat flour/ quick cooking oats
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 2 × 50g semi-sweet chocolate, chopped into chunks (vegan: non-dairy chocolate) Note: chunks can be big! The tart will be more gooey!
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Raw Cookie Dough Ball ‘ frosting’
  • 1 tbsp reduced fat spread
  • 2 tbsp oat flour
  • 2 tbsp all purpose flour
  • 3 tbsp condensed milk/ soy creamer
  • 1/8 tsp salt
  • 1/2 tsp butter-vanilla extract
  • 2 tbsp brown sugar
  • some soy milk

Regular: 1 tbsp chocolate chips

Chocolate: 1 tbsp cocoa powder

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Directions

Biscuit Pastry Crust (bottom)

  1. In a bowl mix reduced fat margarine and brown sugar till combined.
  2. Add butter essence, vanilla extract and maple syrup/honey.
  3. Mix till smooth.
  4. Add all dry ingredients and mix to form a dough.
  5. If the dough is too sticky, add a teaspoon of flour at a time.
  6. Press into cake mold and bake for 15-20 minutes at 390°F/200°C.

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The uncooked crust looks like this:

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Cookie Layer (Adapted from ‘Buns in my Oven‘):

  1. In the bowl of your stand mixer, beat together the cold margarine and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg, maple syrup and vanilla and continue to beat until combined.
  2. Mix together the dry ingredients and add them to the margarine and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add 1 portion of chocolate chunks and mix until combined.
  3. Measure out the dough in equal portions depending on the size you want them. (I used 25g pieces rolled into balls.)
  4. Place on a sheet or in a container, cover with plastic wrap and place in the freezer for at least 20 minutes.  This will help prevent the cookies from spreading.
  5. By this time, the biscuit pastry crust will have finished baking.
  6. Spread remaining portion of chocolate chunks onto the biscuit pastry crust.
  7. Arrange cookie dough balls onto the crust and return to oven to bake.
  8. Bake at 350°F/180°C for 15-20 minutes if you use 25g balls. If using smaller balls, bake for 11-13 minutes.

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After this step (before frosting), you’ll get something like this:

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Removed from mold…

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Raw Cookie Dough Ball ‘ frosting’:

  1. Mix all ingredients together except the chocolate chips and cocoa powder. Add enough soy milk to form a thick batter with consistency of butter cream.
  2. Divide batter into 2 portions.
  3. To 1 portion, mix in chocolate chips.
  4. To the other, mix in cocoa powder.
  5. Use frosting to frost the cake using a piping bag (or not).

Serve warm with ice cream or cold whipped cream.

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Till next time! D

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PS: I’m looking for Guest Bloggers! You can write on any topic related to health-and-wellness or anything about food or recipes of course! No other limitations. Contact me at qiting93@hotmail.com please! :D :D
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8 thoughts on “Insanely Cookied Tart for the ‘Cookie-holic’ (Vegan and Much Healthier)

  1. Qi Ting!!! i’m seriously yelling this, DID YOU MAKE THIS SPECIAL FOR ME?!?! oh my word, that creation is beyond words, i’m speechless. honestly, i don’t have the talent for any kind of baking so i am really in awe of the talents you possess…you seriously made this recipe?! u’re a genius. :)

    i have a question though, is it really tough to do? i usually get scared if there are more than like five ingredients. :P but i really would LOVE to have one of these…no joke, u’re photography skills are so wonderful too!

  2. Pingback: What I Ate on Wednesday (15) WIAW « A Dessert Diet

  3. This looks so yummy! Cookie dough is such a treat to eat whenever there is some left over in the bowl…. gotta try this soon! :-)

  4. Pingback: Before and after « A Dessert Diet

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