CHOCOLATE NUT TART
Some days, I cannot shake my sweet craving. Call it hormones, call it the effects of an errant tooth, call it what you will, but some days… Enter chocolate nut tart… Chocolate in most forms will do the trick; mix it with several other tasty parts and you will have the makings of bliss… in the form of a blissful pan of drool-worthy dessert!
I first came across this chocolate tart when looking for gluten-free options that did not turn out to taste and feel like sugary cardboard. Some cakes we had made were so dry and powdery, it was as though they sought to choke us on their dusty morsels as they crumbled into oblivion. Hence our shift to more creative ways of livening and moistening our treats. So we make tarts!
Tarts and pies can come in so many shapes and styles that you may easily forget that they can be gluten free, dairy free, sugar free… We have found so many recipes just so, that I do not miss the ‘bad stuff’. In fact, the last time I had a bite of a really sugary dessert I noticed right away how cloying it was… I never did notice before, but my, how my tastes have changed. These individual tarts make having seconds more than easy.
Back to rich, satisfying chocolate… These tarts have no grains and I like that. For my crust, I mixed pecan, walnut and almond in equal parts to make the 1 and 1/2 cups for the crust, which is the right amount for a pie pan. When making these little pots, I made sure to over-scoop the nuts. It took more than the required amount to coat all the way up the sides of each section. I am sure I ended with roughly 1 3/4 or more. I also over-scooped my coconut oil a tad.
For the original recipe, please visit Gourmande In The Kitchen or the one we started posted here below, which is Bakerita. I have only really modified the crust to be the mixture of nuts. The rest is essentially the same. Whichever version you prefer, I know you will not be disappointed. I have made and consumed this tart so many times, even so much as taking a whole one to work to share… Someone I really like must have had a birthday!
So, go ahead, drool…
Or make it this week!
Dark Chocolate, Coconut & Macadamia Nut Tart
- For the crust
- • ½ cup (40g) unsweetened shredded coconut
- • 1½ cups (144g) almond flour
- • 2 tablespoons (25g) coconut oil, melted
- • 2 tablespoons (39g) maple syrup
- • ¼ teaspoon kosher salt
- For the ganache
- • ⅔ cup canned full-fat coconut milk
- • 8 oz. dark chocolate finely chopped
- • ¼ teaspoon kosher salt
- For the topping
- • ½ cup (40g) unsweetened coconut flakes
- • ½ cup raw macadamia nuts coarsely chopped
- • A pinch of sea salt
- ]Preheat the oven to 350ºF and grease a 9-inch tart pan with a removable bottom. In mixing bowl, stir together the almond flour and shredded coconut until combined. Melt together coconut oil and maple syrup, stir in the salt, and add to almond flour and coconut mixture. Mix until it comes together and sticks together when pinched between your fingers.
- Transfer dough prepared pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of the pan.
- Bake the crust until golden and firm, about 12-15 minutes. Transfer to a wire rack to cool completely.
- After the crust is out of the oven, spread the chopped macadamia nuts and shredded coconut evenly over a sheet pan and bake until lightly golden (about 5-8 minutes in my oven). Set aside and let cool.
- Meanwhile, while the crust cools, place finely chopped chocolate in a large bowl. In a small saucepan, just bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in salt.
- Pour warm chocolate mixture into cooled tart shell. Lightly sprinkle toasted macadamia nuts and toasted coconut on the top. Sprinkle with a pinch of flaky sea salt, if desired. Chill for at least two hours or until set, and serve.
- Store leftovers tightly sealed in the refrigerator for up to 1 week, or in the freezer for longer-term storage.