Remember that bag of almond flourHoneyville sent me? I mentioned in my initial blog post about it that I would share what I make as I work my way through all 5 pounds of almond flour, and again I find myself using another one of Elana Amsterdam’s recipes. This gluten-free tart shell could easily house a savory filling like quiche or whatever people use for savory pie fillings. But I wanted something chocolate and sweet.
I’ve actually made this tart twice now. The first time was just an experiment, and I used semisweet chocolate chips because that’s what I had in the pantry. I also didn’t add as much coconut milk, and the filling was really firm.
Dairy Free Chocolate Tart in Gluten-Free Crust
A delicious gluten and dairy free alternative to chocolate custard pie.
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For the filling and topping
2 cans of coconut milk (the full-fat kind).
A 10 oz. bag of chocolate chips. I used Ghirardelli 60% Cacao Chocolate Chips.
Maple syrup (optional).
Pure vanilla extract (optional)
For the tart crust
2 cups almond flour
1/2 teaspoon sea salt
2 tablespoons coconut oil
Make the filling
Chill one of the cans of coconut milk in the refrigerator overnight. The fatty coconut cream will separate and rise to the top so you can easily scoop it out with a slotted spoon.
Melt the entire bag of chocolate chips using your chocolate melting method of choice. I personally prefer the microwave, heating the chocolate for 30 seconds at a time and stirring in between. It typically takes around 2 minutes.
Shake the room temperature can of coconut milk well before opening, and add about half of it to the melted chocolate. This will make the filling set up pretty firm. If you want a softer filling, add more coconut milk. Once the coconut milk is mixed in, set the filling aside to cool while you...
Bake the Tart Crust
Pulse almond flour and salt in food processor a few times to combine. Add coconut oil and the egg and continue to process in pulses until the dough starts to come together.
Pour dough into a tart pan (I used a 9" loose-bottom tart pan), and press it evenly along the bottom and up the sides.
Slide the tart pan onto a cookie sheet and bake in a 350 oven for 15-20 minutes, until golden brown.
Allow the baked tart shell to cool thoroughly before adding the filling.
Once the coconut milk-and-melted-chocolate mixture has cooled, you can beat it with a whisk to thicken it. Just keep in mind that it’s going to continue to set up once the tart is assembled.
Spread the filling evenly into the tart shell and chill while you get the topping ready.
Carefully open the can of refrigerated coconut milk and scoop out the thick cream on the top. You can add a little vanilla extract and/or a touch of maple syrup if you like.
Stir the coconut cream until smooth and spread evenly on top of the chocolate filling.
Allow the whole tart to chill for at least an hour before serving.
The second time around I used 60% cacao chips and added the entire can of coconut milk, and I think it tasted better. The filling was softer, yet richer and less sweet.
The nice thing about a basic recipe like this is that there’s a lot of room for experimentation. Instead of adding coconut milk to the melted chocolate, you could try using peanut butter. I may do that, actually. It worked out really well for dipping bananas.
You could also add whatever flavoring you want to the coconut milk. I used vanilla extract, but there’s no reason why you couldn’t use almond or even coconut extract. You could even try incorporating some fruit into the filling somehow (raspberries!) and then add a drop or two of a corresponding liqueur (Chambord!) to the coconut cream.
If you play around with this recipe, please share your results in the comments!