This rich, decadent tart is dairy-free and delicious! Plus, with a chilled tart, you don’t have to sacrifice oven space for a delicious dessert. You can make a full-size Coconut Almond Tart or create single serving versions, so no one has to share.
Ingredients:
CRUST
- 1 1/2 cups almond flour
- 1/2 cup cocoa powder
- 1/4 cup cane sugar
- 6 tablespoons melted plant-based butter
FILLING
- 14 ounce coconut milk
- 6 tablespoons cane sugar
- 4 egg yolks
- 1 ounce semi-sweet chocolate, chopped
TOPPING
- 1-2 tablespoons cocoa powder
- 1 ounce semi-sweet chocolate, chopped
- 1 teaspoon neutral oil
Directions:
- Preheat oven to 350 F. Combine almond flour, cocoa powder, and sugar in a bowl. Pour in melted butter and mix until fully incorporated.
- Place mixture in a lightly greased 7-8” tart pan or 8 mini pans for individual tarts and press to form a crust. Use a fork to prick holes on the bottom of the crust and bake for 10-15 minutes.
- In a small saucepan, whisk egg yolks and sugar until blended. Then whisk in coconut milk. Heat mixture over medium-low heat until thickened, stirring constantly. Remove from heat and add in chocolate; stir until melted. Pass the chocolate custard through a fine mesh sieve and set aside to cool slightly, covered with plastic film.
- When filling has cooled, pour into crust and smooth the top. Refrigerate until set, approximately 3-4 hours.
- To complete the tart, dust with cocoa powder. Melt chocolate and oil in a double boiler, then drizzle over tart. Chill for another hour before serving.
SERVES 6-8 • TOTAL TIME: 55 MINS • PLUS 3-5 HRS CHILLING TIME • GLUTEN-FREE, GRAIN-FREE
Recipe provided by INFRA.
