I made this tart for Thanksgiving and it was delicious. I also made it for my Dirty Santa party and the girls loved it. It’s salty and sweet which is one of my favorite dessert combos. It’s also gluten-free but you’d never know it. Enjoy!
Chocolate Pistachio Tart
Ingredients:
Crust:
- ½ cup unsweetened shredded coconut
- 1 ½ cups almond flour
- 2 Tablespoons coconut oil
- ¼ tsp salt
- 2 Tablespoons Maple Syrup
Ganache:
- 1 cup full fat coconut milk
- 12 oz bittersweet chocolate, finely chopped
- 1 teaspoon vanilla extract
Topping:
- ½ cup shelled and salted pistachio nuts, coarsely chopped
- Preheat oven to 350 degrees. In food processor, pulse together almond flour, salt and shredded coconut until finely ground. Mix together coconut oil and maple syrup and add to almond flour mixture. Pulse until coarse crumbs form.
Transfer into greased 9-inch tart pan with removable bottom {or minis like we used}. Evenly press dough in bottom and up sides of pan to form the crust. Bake in center of oven rack for about 15-20 minutes, until golden brown. Let cool on wire rack.
Place chopped chocolate into large mixing bowl. In small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and stir until smooth and creamy. Mix in vanilla extract.
Pour chocolate into tart shell. Lightly sprinkle toasted pistachio nuts and toasted coconut for garnish. Chill for at least one hour or until set and enjoy!
Adapted from recipe on Apartment34.com
