A Coconut-Chocolate Almond Tart That Is Gluten Free
This is my new favorite tart. I’m a sucker for anything with coconut. This rich, decadent tart does not disappoint. Plus, it’s gluten free and can be made dairy free as well! I have already blogged about how fond I am of tarts: you may have seen the sweet potato tart recipe I shared around Thanksgiving and the French apple tart I blogged about recently. Tarts are dainty desserts that always remind me of France, no matter where I eat them. For this recipe, I was inspired to make a gluten-free tart and so I prepared this using almond flour. (For those who celebrate, I think this is a perfect dessert for Passover.) I also opted for non-dairy coconut milk instead of whole milk, which allows you get a wonderfully rich, flavorful, nutty crust and irresistible filling.
Gluten-free and dairy-free diets are more common than ever. Many people are opting into what is often referred to as “the anti-inflammatory diet.” For those who do not know anyone who has gone gluten-free, it means avoiding foods prepared with things like wheat, barley and why. Avoiding gluten entirely can be tricky, however, as it can be hidden in items like sausages and deli meats.
Almond flour—which is really just ground whole almonds, with the skins removed—is a wonderful item that I have been baking with for years. More costly than all-purpose flour, it is high in fiber and low in carbohydrates, and can be a great flavor and texture enhancer in baked goods. Lots of brands out there, personally, I love Bob’s Red Mill.
If you are Jewish, almond flour is also a great flour alternative to use during Passover. In this recipe, I used a combination of semisweet and bitter-sweet chocolate. But if you are dairy-free, you can easily replace the bittersweet chocolate (which commonly contains dairy) with 100% semisweet instead. Scharffen Berger, makes a great semisweet baking chocolate that is 100% dairy free.
I have a lot of friends who love coconut, so this recipe should hit the spot for them. I have added shredded coconut to the crust as well as big pieces of unsweetened coconut chip on top. I tossed in some pistachios and almonds as well to further enhance the nutty flavor, balance texture and to break up that rich, chocolatey tart filling. I opted to finished this with some flaky finishing salt, and I think this is absolutely delicious.
Recipe: Coconut-Chocolate Almond Tart
- For the Crust:
- 1 cup sweetened shredding coconut
- 1 1/2 cups almond flour
- 3 tablespoons coconut oil (not melted)
- 2 tablespoons agave syrup
- dash of salt
- For the Chocolate Filling:
- 6 ounces bittersweet chocolate, roughly chopped
- 6 ounces semi-sweet, roughly chopped
- 1 cup full fat coconut milk
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- pinch of salt
- 1/4 cup pistachios, roughly chopped (for garnish)
- 3-4 tablespoons dried coconut chips (for garnish)
- 1/4 cup sliced almonds (for garnish)
- flaky sea salt (for garnish)
- Step 1 For the Crust: Preheat the oven to 300 degrees F.
- Step 2 In the bowl of a food processor, add the shredded coconut, almond flour, coconut oil, agave and salt. Pulse the dough to blend well.
- Step 3 Using a 9-inch tart pan, gently press the dough firmly onto the bottom and around the sides of the tart pan. Note: After I press the crust in place, I like to use a drinking glass to gently press down on the bottom of the crust for a nice even surface. Refrigerate the crust for about 15 minutes to set.
- Step 4 Once the crust has rested, place on a baking sheet and bake for 15 minutes until set and beginning to brown on the top edges. Remove from the oven and allow to cool. Meanwhile work on the filling.
- Step 5 For the Chocolate Filling: Place the chopped chocolate in a medium mixing bowl and set aside.
- Step 6 In a small saucepan add the coconut milk and place over a low flame. Heat the coconut milk until it’s just about to simmer. Remove front the heat and pour over the chopped chocolate. Allow to sit for a few minutes to melt.
- Step 7 Using a rubber spatula, stir the chocolate until smooth. Add the vanilla extract, coconut extract and salt. Mix well to incorporate.
- Step 8 Pour the chocolate filling into the cooled tart shell. Use a rubber spatula to even out the filling as best as possible, it will not be perfect and that is fine. Allow the tart to set for at least 2 hours.
- Step 9 Before serving, sprinkle the top of the tart with the chopped pistachios, coconut chips, sliced almonds and some flaky salt.