Chocolate Coconut Ganache Tart

Gluten, grain, and dairy free.

Ingredients

Almond Flour Crust

• 2 cups Blanched Almond Flour
• 2 tbsp Granulated Sugar
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 2 tbsp Coconut Oil, chilled
• 1 Egg

Ganache Filling

• 8 oz Dark Chocolate, best quality
• 1 1/2 cups Coconut Cream
  • Not coconut milk!
• Handful Toasted Slivered Almonds

Steps

1. Prepare the Crust

1. Preheat oven to 350°F. Position baking rack on the lowest place in the oven.
2. Prepare an 8 1/2 inch non-stick tart shell with a removable bottom. Lightly grease the sides and line the bottom with parchment paper.
3. Place the flour, sugar, baking soda, and salt in a medium bowl. Whisk to mix.
4. Add the chilled coconut oil and use your fingers to rub into the dry ingredients.
5. Add the egg and continue mixing with your fingers until the dough forms a ball.
6. Press the dough evenly into the tart shell, starting with the sides then moving towards the center of the base. You may not need all the dough.
7. Prick the crust several times with a fork over the base and sides.
8. Bake for 14-16 minutes or until lightly golden around the edges. Remove and let cool.

2. Make the Ganache

1. Roughly chop the chocolate into small pieces. Just make sure the pieces aren’t too large so they’ll melt easily.
2. Place the coconut cream into a small pot and heat on the stove until it just begins to simmer.
3. Pour the hot cream over the chocolate in a bowl and let it sit for 2 minutes.
4. Using a whisk, slowly begin stirring, starting in the center and working outwards, moving in the same direction until the mixture comes together and you have a nice silky, smooth texture.

3. Assemble

1. Pour the warm ganache into the tart shell.
2. Sprinkle the top with the toasted almonds.
3. Place in the refrigerator for 30 minutes to set the chocolate.
4. Remove and serve at room temperature.

Source

Chocolate Coconut Ganache Tart - Charlotte Puckette