Coconut-Chocolate Almond Tart
Makes one 9-inch tart
INGREDIENTS
1 cup sweetened shredded coconut 1½ cups almond flour 3 tablespoons coconut oil (not melted) 2 tablespoons agave syrup Dash of salt Chocolate filling: 6 ounces bittersweet chocolate, roughly chopped
6 ounces semisweet chocolate, roughly chopped
1 cup canned coconut milk (full fat) 1½ teaspoons vanilla extract ½ teaspoon coconut extract Pinch of salt Garnish: ¼ cup roughlychopped pistachios, 3 to 4 tablespoons dried coconut chips, ¼ cup sliced almonds, flaky sea salt
INSTRUCTIONS
Heat oven to 300 degrees. In the bowl of a food processor, add the shredded coconut, almond flour, coconut oil, agave syrup and salt. Pulse the dough to blend well.
Press the dough into the bottom and up the sides of a 9-inch tart pan, pressing gently but firmly. (Potischman uses the bottom of a drinking glass to gently press the crust into a nice, even surface.) Refrigerate the crust for 15 minutes to set.
Place tart pan on a baking sheet and bake for 15 minutes, until set and beginning to brown on the top edges. Let
cool.
Meanwhile, place the chopped chocolates in a medium, heat-proof mixing bowl. In a small saucepan, warm the coconut milk over a low flame. When it’s just about to simmer, pour the milk over the chopped chocolate. Let sit for a few minutes to melt.
Using a rubber spatula, stir the chocolate until smooth. Add the vanilla and coconut extracts and salt. Mix well to incorporate. Pour the chocolate filling into the cooled tart shell. Use a rubber spatula to even out the filling as well as you can. (It will not be perfect and that’s fine.) Let tart set for at least 2 hours.
Before serving, sprinkle the top of the tart with the chopped pistachios, coconut chips, sliced almonds and some flaky salt.