No one will suspect this is a healthier take on a creamy chocolate custard tart. We're in love with this choc-orange combo!


  • 55g (1/3 cup) sunflower seed kernels
  • 165g (1 3/4 cups) rolled oats
  • 50g (1/3 cup) buckwheat flour
  • 30g (1/4 cup) raw cacao powder
  • 60ml (1/4 cup) maple syrup
  • 60g (1/4 cup) coconut oil
  • 1 orange, rind finely grated
  • Orange rind, finely grated, extra, to serve
  • Raw cacao nibs, to serve (optional)
  • 1 egg
  • 1 egg yolk
  • 2 1/2 tablespoons gluten-free custard powder
  • 2 tablespoons raw cacao powder
  • 80ml (1/3 cup) maple syrup
  • 400ml reduced-fat milk
  • 1 orange, rind finely grated, juiced
  • 30g dark chocolate (70% cocoa), chopped


  1. Preheat the oven to 180C/160C fan forced and grease a 3cm-deep, 24cm (base measurement) fluted tart tin with removable base with coconut oil.
  2. Process the seeds and 1 cup of the oats in a food processor until finely chopped. Add the buckwheat flour, cacao, maple syrup, oil, orange rind and remaining oats. Pulse until a sticky mixture forms. Press over the base and side of prepared tin. Bake for 18-20 minutes or until dry and crisp. Cool completely.
  3. For the custard, whisk the egg, egg yolk, custard powder, cacao and maple syrup in a heatproof bowl. Bring the milk just to the boil in a saucepan over medium heat. Slowly whisk milk into egg mixture until smooth. Stir in the rind and 100ml orange juice. Return to a clean saucepan over medium-low heat. Cook, stirring constantly, for 8 minutes or until mixture boils and thickens. Remove from heat. Stir in the chocolate until melted. Cool over an ice bath, stirring occasionally, for 15 minutes.
  4. Spread the custard over oat base and place in the fridge for 4 hours or until set. Sprinkle with the extra rind and cacao nibs, if using. Serve immediately.