Triple Chocolate Tart
Triple. Chocolate. Tart. It’s ridiculous. And actually, for as sinful as it tastes, it’s full of wholesome real ingredients. No refined sugar, no dairy, and no wheat. Not that I have anything against those ingredients, nor would I call myself any sort of keto warrior, but I do like to make things that everyone in my life can enjoy. This is one of those things!
The crust is made with almond flour and olive oil instead of wheat flour and butter. My secret weapon here is the most amazing dark chocolate olive oil from Queen Creek Olive Mill. I know it might sound odd, but trust me- it’s amazing, and really does impart a chocolate flavor. Absent that, a tablespoon of cocoa will do the trick of giving your crust that chocolate hint.
The custard gets it’s structure from coconut cream. I’ve noticed that recipes sometimes call for “full fat coconut milk”, and more often than not, that is NOT what you need. And certainly not here. Coconut milk has too much water content to set up properly. Unsweetened coconut cream, the kind you find in the canned goods aisle, is what you want. **TIP- I also use coconut cream in many cocktail creations, so don’t be shy about stocking up! It’s inexpensive, and won’t go to waste!
The result here is essentially a chocolate bomb with hints of raspberries throughout. It’s decadent, and worth the little bit of effort to really WOW your guests. I hope you enjoy this one as much as I have!
*Wheat Free Crust. Dairy Free Dessert. No refined sugar.
TRIPLE CHOCOLATE RASPBERRY TART
Chocolate Almond Tart Crust:
1 & 2/3 C Almond Flour
3 Tbs Olive Oil**
3 Tbs Maple Syrup
1 tsp vanilla extract
1 Egg
1 tbs cocoa powder (Omit if you have Queen Creek Chocolate Olive Oil)
**I HIGHLY recommend the Dark Chocolate Olive Oil from Queen Creek Olive Mill (no this is not an ad). However, plain old EVOO will work just fine, and coconut oil also works well!
Chocolate Raspberry Tart Filling:
15oz (1 can) Unsweetened Coconut Cream
10oz Semi-sweet chocolate chips
1 tsp vanilla extract
1/2 cup chopped raspberries
2 Eggs
Chocolate Topping:
2oz Semi-sweet chocolate chips
1 tbs coconut oil
1 tbs maple syrup
.1/2 Cup raspberries
DIRECTIONS
Preheat oven to 350
CRUST:
Whisk together the egg, maple syrup, oil & vanilla extract. Then add the almond flour and mix with a spoon (or your hands) until all the ingredients are fully incorporated. The dough will be quite moist (yes, I use that word) and a bit sticky. Press the mixture into a 9.5in tart pan with a removable bottom. Take some time to make sure it’s evenly distributed, and absent any cracks. poke with fork (to vent) and bake for 10-12 minutes.
Remove and let cool
FILLING:
Bring the coconut milk to a simmer over a medium heat. Once simmering, add chocolate chips and whisk until smooth. Let cool for about 10 minutes.
Chop raspberries and scatter over tart crust. Whisk together eggs and vanilla. Once chocolate mixture is cool, whisk together eggs and vanilla, and slowly add that mixture to the cooled chocolate, stirring constantly.
Pour filling over the raspberries in the tart pan and then bake at 350 for 20-25 minutes. The tart will still be a little jiggly when you remove it from the oven. Let cool on a wire rack for at least 20 minutes, and then cool completely in the fridge (1 hour or overnight)
TOPPING:
To create the glaze, melt the coconut oil, chocolate, and maple syrup together in a sauce pan over a medium heat, whisking until smooth. You can also do this in the microwave. Let cool slightly (like 5 min) before pouring over your chilled tart. Roll the tart around until the glaze reaches all edges. Decorate with the remaining raspberries while the glaze is still liquid. Chill for at least 20 min before serving.
