Chocolate Almond Tart

Satisfy your sweet tooth like never before with this Chocolate Almond Tart. Every bite brings together the perfect balance of textures, with a crisp almond flour crust, a luxurious vegan chocolate ganache and a velvety smooth coconut whip topping. This delectable dessert is sure to leave you wanting more, so go ahead and treat yourself to this irresistible tart.

Ingredients

Crust

1 ¼ cup Bob's Red Mill Almond Flour
⅓ cup cocoa powder
3 tablespoon Sweet Life SlimSweet Monk Fruit Sweetener
½ tsp salt
1 large egg yolk
¼ cup coconut oil, softened
1 tablespoon cold water if needed

Chocolate ganache

1 ¼ cup coconut milk, chilled
280 g dark chocolate or vegan chocolate chips

Toppings:

Preparation method

Preheat the oven to 160 degrees & oil your pie /tart pan.
In a large bowl, whisk together almond flour, cocoa powder, monk fruit sweetener, and salt. Add remaining crust ingredients and mix until you form a soft dough.
Wrap crust in cling wrap, and refrigerate for at least 10 minutes.
Working between two sheets of baking paper, roll out the dough into a 1-2cm thick round. Refrigerate crust for another 10 minutes, until the top sheet of baking paper can be peeled off easily.
Transfer crust to pie pan. Peel baking paper and use your fingers to shape the crust around the pan.
Transfer to the oven and bake for 22-25 minutes. Let cool fully before removing from pan.

To make ganache:

Open coconut milk without shaking. Add coconut milk to a bowl. Microwave the coconut milk in 30 second batches until it is hot and bubbling, about 1 ½ minutes in total.
Transfer chocolate to a heatproof bowl. Top with heated milk and set aside for 5 minutes until chocolate has fully melted.
Gently whisk the ganache ingredients, working in small circles, until the whole ganache is glossy and dark.

To assemble tart:

Pour ganache into the cooled crust. Transfer to the fridge to cool completely (at least 2-3 hours)
Top with sea salt and chocolate covered almonds and fresh berries.
Serve immediately.