This spectacular tart combines simple ingredients which complement each other. Who doesn't like chocolate and berries combined with subtle flavours of nuts and coconut? I adapted this recipe from Bakerita.com. I made a slightly thicker crust, which can hold chocolate, pumpkin pie purée, meringue and other delicious fillings. It is gluten free with each ingredient giving numerous health benefits.
For the filling I used 70% cacao dark chocolate containing a tiny amount of milk. If you would like dairy free and vegan, there are beautiful vegan chocolate blocks available. Mix the chocolate with coconut cream to create the most mouth watering chocolate ganache. I would serve this to the most devoted French Patisserie fan. It is magnifique!
Makes 23cm/9" Tart | Serves 8
Prep Time 20 mins | Cook Time 15 mins | Set & Cooling Time 1 hr 20 mins
270g/9.5oz almond flour (almond flour is just ground almonds which make a fine powder)
60g/5.6oz unsweetened shredded coconut
3 Tbsp coconut oil, melted
3 Tbsp maple syrup
pinch of salt
150ml/ 5.1fl oz canned full-fat coconut milk
150g/5.3oz dark chocolate, finely chopped
Look for fresh berries in season. Raspberries, blueberries, strawberries, and blackberries all work well. You can arrange one type of berry on the top or scatter a variety of berries.
Generously grease a 23cm/9" tart pan with removable base with butter or coconut oil.
Preheat oven to 175 C/350 F. In a food processor, pulse together almond flour, shredded coconut and salt until finely ground. Add melted coconut oil and maple syrup. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
Transfer dough to the greased tart pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
Bake in centre of oven until golden and firm, about 15 minutes. Remove from oven and allow to cool for at least 15 minutes before carefully removing to a wire rack to cool completely, at least 1 hour. * I made the crust the day before. When cooled, I placed it on a large round serving plate and covered it with cling wrap.
See easy instructions on how to make the chocolate ganache here. Pour the ganche into the tart base and smooth over with a knife. Allow to set in the fridge for 20 minutes. Remove from fridge and scatter mixed fresh berries on the top. Serve and enjoy!