Chocolate Tart with Almond and Cashew Crust
If you're a true, decadent, dark chocolate fan... you will LOVE this tart.
Ingredients & Directions
Ingredients
-
For Crust:
-
1⁄2 cupchopped raw almonds
-
1⁄2 cupchopped raw cashews
-
1 tspground cinnamon
-
1 cupunsweetened shredded coconut
-
1⁄2 cupcashew butter (or raw cashews processed until smooth)
-
1 tspfine grain sea salt
-
-
-
For Ganache:
-
10 ozLILY'S Baking Chips
-
1 1⁄3 cupsfull fat coconut milk
-
2 tbspsunsweetened cocoa powder (optional, for finishing)
Directions
Equipment Needed
food processor
9 inch tart pan
refrigerator
spatula
1
First, prepare the crust: in the bowl of a food processor fitted with the blade attachment, pulse together the shredded coconut, raw almonds, sea salt and raw cashews until finely ground without any large chunks.
2
Add the cashew butter and blend until a dough forms, rising up the sides of the bowl.
3
Transfer the dough to a 9”-inch tart pan with a removable bottom set on a plate or sheet pan.
4
Use your hands or a flat bottomed measuring cup to press the dough into the crevasses of the tart pan and up the sides evenly.
5
Place the filled tart shell in the refrigerator to chill while you prepare the filling.
6
To make the filling: Place the baking chips in a small bowl and set aside.
7
Bring the coconut milk to a gentle simmer over medium heat on the stovetop.
8
Pour the just simmered coconut milk over the chocolate and stir to melt the chocolate completely, stirring until smooth and glossy.
9
Remove the tart shell from the refrigerator and pour the ganache filling into the tart, spreading evenly with a spatula.
10
Tap the filled tart on the countertop gently to allow any bubbles to rise to the surface, then return the finished tart to the refrigerator to chill until set, roughly 3 hours.
11
Slice into 8-12 pieces. Store any leftover tart in the refrigerator in an airtight container.