Description
This healthy salted dark chocolate tart features a low-carb, gluten-free crust and a rich vegan chocolate ganache. Perfect for keto and non-dairy diets, the dessert is topped with flaky sea salt and sliced almonds for an irresistible balance of sweet and savory flavors. This tart is easy to prepare and ideal for those looking for a refined, guilt-free chocolate treat.
Ingredients
Low Carb Chocolate Tart Crust (Gluten-Free)
- 1 ¼ cup almond flour (130 g)
- ⅓ cup cocoa powder (35 g)
- 3 tablespoon monk fruit sweetener or maple syrup
- 1 pinch salt
- 1 large egg yolk
- ¼ cup coconut oil (45 g), softened
- 1 tablespoon cold water (if needed)
Vegan Chocolate Ganache
- 1 ¼ cup coconut milk (300 ml), full-fat, chilled if possible
- 10 oz dark chocolate (285 g) or vegan chocolate chips
Topping
- Flaky sea salt
- Sliced almonds
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly oil a tart pan with a removable bottom to prevent sticking.
- Mix Crust Ingredients: In a large bowl, whisk together almond flour, cocoa powder, monk fruit sweetener (or maple syrup), and a pinch of salt. Add the egg yolk and softened coconut oil, mixing until a soft dough forms. Add cold water if the dough feels too dry.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 10 minutes to firm up.
- Roll Out Dough: Between two sheets of parchment paper, roll out the dough to about ⅛-inch thickness. Place it back in the fridge for another 10 minutes until the top parchment can be easily peeled off.
- Shape Crust in Pan: Transfer the rolled dough to the prepared tart pan. Peel off the remaining parchment paper and use your fingers to press and shape the dough evenly along the bottom and sides of the pan.
- Bake Crust: Bake the crust in the preheated oven at 325°F (163°C) for 22-25 minutes until set. Allow to cool completely before removing from the pan.
- Prepare Ganache: Open the chilled coconut milk without shaking. Scoop out the thick creamy part on top and add enough coconut water to make 1 ¼ cups (300 ml) total. Heat the coconut milk in the microwave in 30-second bursts until hot and simmering (about 1 ½ minutes in total).
- Melt Chocolate: Place the dark chocolate or vegan chocolate chips in a heatproof bowl. Pour the heated coconut milk over the chocolate and let it sit for 5 minutes without stirring to allow the chocolate to melt completely.
- Whisk Ganache: Gently whisk the mixture from the center outward in small circles until the ganache is smooth, glossy, and fully combined. Be careful not to whisk too vigorously to avoid losing the ganache’s silky texture.
- Assemble Tart: Pour the ganache into the cooled tart crust and smooth the top with a spatula. Refrigerate the tart for at least 2 hours or until the ganache is firm.
- Add Toppings and Serve: Before serving, sprinkle flaky sea salt and sliced almonds evenly over the top of the tart. Slice and enjoy your decadent, healthy dark chocolate tart!
Notes
- For a vegan crust option, substitute the egg yolk with a flax egg or vegan binder of choice.
- Monk fruit sweetener keeps this tart keto-friendly; maple syrup can be used if not on strict low-carb diet.
- Make sure the coconut milk is full-fat for the creamiest ganache.
- Chilling the dough and ganache properly helps achieve the perfect texture and firmness.
- This tart is best stored refrigerated and consumed within 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American