This is a light, airy, and delicious chocolate coconut tart with a gluten free almond crust. It's a perfect, quick and easy spring dessert! If you're plant-based, this recipe is super simple to tweak into a plant-based recipe. The best part about this fun treat is that it's healthy! I envision this as a fun eat for a tea party, bridal shower, or brunch.
GF Chocolate Coconut Tarts
Recipe makes about two tarts.
Prior to starting your tarts, refrigerate the canned coconut milk overnight.
Refrigerate the canned coconut milk overnight to create a coconut cream for the tart filling. When the coconut milk has set and you're ready to begin the tarts, preheat your oven to 350℉. First, in a small mixing bowl, mix the almond flour, egg, agave, and salt thoroughly to create a dough. Add the almond flour into the mixture 1/4 cup at a time. Almond flour absorbs moisture quickly, so the dough should be dry to prevent a soggy crust. Press the dough into two tart dishes. If you don't have small baking dishes or tart dishes, you can press the dough into a greased cupcake pan, filling each cup about 1/4-1/2 of the way full of dough. If you want to make this recipe plant-based friendly, mix the almond flour with pure 1/4 cup pure maple syrup, 1 teaspoon salt, and 2 tablespoons water. Adjust the amount of flour as necessary. Bake the crust for 10-12 minutes or until the edges are golden brown. Let the crust thoroughly cool before filling with the chocolate coconut filling.
First, melt the chocolate in the microwave for about 1 minute, or until smooth. Next, drain any leftover coconut milk from the can, and fold the melted chocolate into the coconut cream using a small spatula [I use any extra coconut milk for my coconut rice recipe]. Add the powdered sugar and whisk until smooth. If you prefer a richer, dark chocolate taste, you can leave the sugar out. Cover the chocolate coconut filling and refrigerate for 2 hours.
After the filling has set, use a spoon to evenly fill the tart crusts. Alternatively, you could use a pastry bag and pipe the filling into the crusts. Top the tarts with flaky sea salt, pink Himalayan salt, raspberries, strawberries, or the fruit of your choice.
Eat and enjoy!