Dark Chocolate & Almond Tart
April 15, 2016
For the Crust:
- 2 Cups of Ground Almonds (240g)
- Pinch of Sea Salt
- 3 Tablespoons of Melted Coconut Oil
- 2 Tablespoons of Maple Syrup
- 1 Egg, Whisked
For the Filling:
- 1 Cup of Coconut Cream (250ml, from a chilled tin of full fat coconut milk)
- 200g of Dark Chocolate (Min 70%)
- 1/4 Cup of Coconut Sugar (35g)
- Pinch of Coarse Salt
For the Topping:
- 1/4 Cup of Flaked or Chopped Almonds (35g)
This is the tart to end all tarts, it’s every chocoholic’s dream. It’s ideal for entertaining, whether it’s a small dinner party or a big Christmas feast. A lightly sweetened golden crust with a gorgeous crumble makes the ideal base for the rich, smooth, dark chocolate filling. I swear no one would ever know, or believe you, when you tell them that this decadent dessert is made with such nutritious ingredients. I’ve used vitamin E- and protein-rich almonds in the crust and lots of clever coconut in the filling so you get a boost of healthy fats along with your chocolate fix.
Preheat the oven to 180’C.
Combine all of the crust ingredients in a large bowl and mix well. It should be a crumbly mixture.
Grease an 8 inch tart tin with a little coconut oil. Press the crust mixture tightly into the tin and up the sides. Bake at 180’C for about 15 minutes, until lightly golden. Don’t worry if it puffs up a little, it will fall as it cools.
Leave the crust to cool. Spread the flaked almonds out on a baking sheet and bake at 180’C for 10-12 minutes until golden.
Scoop the coconut cream from a chilled can of coconut milk (keep the water for something else). Add all of the filling ingredients to a large saucepan on mdeium-low heat. Whisk until melted. You will have an iressitible thick, glossy mixture.
Pour the filling into the cooled crust.
Pop it in the fridge for 1-2 hours to set.
When the tart is set, decorate with flaked almonds and serve.