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Choconut Tart Recipe

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★★★★★

4.5 from 105 reviews

A deliciously rich and creamy Choconut Tart combining a toasted coconut and almond flour crust with a silky dark chocolate and coconut milk filling. This gluten-free dessert is naturally sweetened with maple syrup and perfect for chocolate lovers looking for a vegan-friendly treat.

Ingredients

Scale

Crust

  • 1 1/2 cups shredded coconut (unsweetened)
  • 3/4 cup almond flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil (melted)

Filling

  • 1 1/2 cups dark chocolate chips or chopped chocolate
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Instructions

  1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a tart pan or line it with parchment paper to prevent sticking and ensure easy removal of the tart.
  2. Make the crust mixture: In a mixing bowl, combine shredded coconut, almond flour, maple syrup, and melted coconut oil. Stir thoroughly to blend all ingredients evenly for a uniform crust base.
  3. Form the crust: Press the crust mixture firmly and evenly into the prepared tart pan, covering the bottom and sides to create a compact and uniform layer.
  4. Bake the crust: Bake the crust in the preheated oven for 10 to 12 minutes, or until it turns lightly golden. Remove from oven and allow it to cool completely to set the shape and texture.
  5. Warm the coconut milk: In a small saucepan, heat the coconut milk over low heat until it just starts to steam, but not boiling, to prevent separation of the fat.
  6. Melt chocolate with coconut milk: Pour the warm coconut milk over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes to soften the chocolate, then stir gently until the chocolate mixture is smooth and fully combined.
  7. Add flavorings: Stir in the vanilla extract and a pinch of sea salt into the chocolate mixture, enhancing the flavor complexity of the tart filling.
  8. Assemble the tart: Pour the smooth chocolate filling into the cooled crust, using a spatula to spread and smooth out the surface evenly.
  9. Optional garnish: For an elegant presentation, sprinkle shredded coconut or white chocolate curls on top of the filling before chilling.
  10. Chill the tart: Refrigerate the tart for at least 2 hours or until the filling is firm enough to slice cleanly and hold its shape.
  11. Serve: Slice and serve the tart cold or allow it to come to room temperature for a softer texture and richer flavor.

Notes

  • Use unsweetened shredded coconut to keep sweetness balanced and natural.
  • Ensure the crust is well-pressed to prevent crumbling after baking.
  • Do not overheat coconut milk to avoid curdling the filling.
  • Dark chocolate with at least 70% cocoa content works best for intense chocolate flavor.
  • Storing the tart in the fridge maintains its firmness; bring to room temp for a softer bite.
  • This tart is naturally vegan, gluten-free, and refined sugar-free, making it a healthier dessert option.

Keywords: chocolate tart, coconut tart, gluten free dessert, vegan dessert, almond flour crust, dairy free chocolate dessert, healthy chocolate tart

Find it online: https://delishfamilyrecipe.com/choconut-tart-recipe/