Chocolate Tart with Almond and Cashew Crust
- Jan 02, 2019
If you're a true, decadent, dark chocolate fan... you will LOVE this tart.
- 1⁄2 cup chopped raw almonds
- 1⁄2 cup chopped raw cashews
- 1 tsp ground cinnamon
- 1 cup unsweetened shredded coconut
- 1⁄2 cup cashew butter (or raw cashews processed until smooth)
- 1 tsp fine grain sea salt
- 10 oz Lily’s Sweets Baking Chips
- 1 1⁄3 cups full fat coconut milk
- 2 Tbsp unsweetened cocoa powder (optional, for finishing)
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. Add the cashew butter and blend until a dough forms, rising up the sides of the bowl. Transfer the dough to a 9”-inch tart pan with a removable bottom set on a plate or sheet pan. 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. Place the filled tart shell in the refrigerator to chill while you prepare the filling.
To make the filling: Place the baking chips in a small bowl and set aside. Bring the coconut milk to a gentle simmer over medium heat on the stovetop. Pour the just simmered coconut milk over the chocolate and stir to melt the chocolate completely, stirring until smooth and glossy.
Remove the tart shell from the refrigerator and pour the ganache filling into the tart, spreading evenly with a spatula. 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.
Slice into 8-12 pieces. Store any leftover tart in the refrigerator in an airtight container.