Alright friends, this recipe is a little more involved that what I normally post, but it’s just too good not to share and actually not that hard to make. This salted chocolate tart tastes just as decadent as it looks, but is totally grain free, super low in sugar and high in healthy fats, fiber and antioxidants. The perfect holiday indulgence!
SALTED CHOCOLATE TART
Prep Time: 45 minutes
Bake Time: 45-50 minutes
Coconut Almond Crust
1 1/2 cups almond flour
1/2 cup ounces organic coconut flour
6 tablespoons ghee (I used Fourth & Heart's vanilla ghee), melted
2 tablespoons coconut sugar
1 pinch sea salt
Salted Chocolate Filling
1 package of chocolate chips (9 ounces) (I used Lily's stevia sweetened chocolates)
1 ¼ cup full fat unsweetened coconut milk
1 teaspoon vanilla powder (can be scraped from a vanilla bean)
2 pastured eggs, beaten
Maldon Sea Salt
You will need a 9 inch tart pan with a removable bottom (like this one) for this recipe. They are super easy to find (and cheap!).
Start with the crust. This can be done the day before, if you want to break the process up into two parts. Preheat your oven to 350 F. Combine all dry ingredients into a bowl and combine, then add melted ghee and work with a fork (or your hands) until the ghee is fully incorporated and you can make balls with the dough.
Add the crust to the tart pan, working the edges first. Spend a decent amount of time pressing the dough into the edges of the pan. A strong edge will form a strong crust that you can easily cut through, so don’t skimp on this step. Firmly press the remaining dough into the bottom of the pan. The dough should be about ½ as thick on the bottom as it is on the edge.
Place tart pan on baking sheet and bake for about 20 minutes or until golden brown. Start checking at 15 minutes, as each oven is different and you don’t want to burn it. Once brown, remove from the oven and let cool completely.
To make the filling, create a double boiler to melt the chocolate by heating water to a simmer in a pot and placing a bowl on top. The water should not touch the bowl, but it should rest nicely on the pot. Break up chocolate and add to bowl, stirring occasionally with a spatula or wooden spoon.
Once melted, remove bowl from pot and slowly whisk in coconut milk and vanilla. Allow to cool slightly, then add one spoonful of chocolate into the beaten eggs to temper. This is to prevent the eggs from scrambling when you pour it into the hot chocolate mixture. Then slowly add eggs to chocolate, stirring continuously.
Pour filling into tart pan and top with a generous pinch of Maldon sea salt. Make sure the tart pan is on a baking sheet and bake at 350 F for 30 minutes, or until it’s almost entirely firm (give it a little shake in the oven to test). Remove from the oven and allow to cool before placing in the fridge.
When you’re ready to serve, push the bottom of the tart pan up to remove it from the pan. Place on a cake plate, cut and serve with coconut whip cream.