Salted Dark Chocolate Tart
This Salted Dark Chocolate Tart combines smooth dark chocolate with a crunchy almond crust, making it a delightful indulgence easy to whip up in no time.
Ingredients
- 2 cups almond flour use finely ground
- 1/4 cup unsweetened cocoa powder for a rich flavor
- 1/4 cup melted coconut oil or substitute with butter
- 3 tablespoons maple syrup for sweetness
- 1/2 teaspoon fine sea salt to enhance flavor
- 1.5 cups coconut milk heated until simmering
- 16 ounces dark chocolate roughly chopped
- 1 teaspoon vanilla extract for aroma
- 1/4 teaspoon fine sea salt for the filling
- flaky sea salt for topping
Instructions
- Preheat your oven to 350°F. Combine almond flour, cocoa powder, coconut oil, maple syrup, and sea salt in a bowl until mixed well.
- Press the mixture into a 9-inch tart pan evenly and firmly. Bake for 12 minutes, or until the edges seem dry. Let it cool on a wire rack.
- While the crust is cooling, heat the coconut milk on the stove until it just simmers.
- Pour the hot coconut milk over the chopped dark chocolate in a bowl and wait for 30 seconds. Then, stir until completely melted and silky.
- Mix in the vanilla extract and a pinch of sea salt. Pour the filling into the cooled crust, smoothing the top with a spoon.
- Refrigerate it for at least 2 hours or until firm. Serve chilled, topped with flaky sea salt for a delightful finish.
Notes
Feel free to customize this tart with your favorite add-ins! Store leftovers in an airtight container in the fridge for up to 5 days.