Dark Chocolate Tart with Walnut Crust and Fresh Berries
This Dark Chocolate Tart with Walnut Crust is piled high with fresh berries, adding a touch of tart and sweet to the divinely rich filling. Guests will never believe it's a grain-free, dairy-free + Paleo-Friendly dessert!
Servings: 8 people
For the crust:
- 12 ounces walnuts
- 1/4 cup coconut sugar OR cane sugar
- 1/8 tsp sea salt
- 1 egg
- 2 tbsp (1 ounce) melted coconut oil
Prepare the crust:
Preheat oven to 350 degrees
Spray an 8-inch fluted tart pan with gluten-free pan spray and line with a parchment paper circle. Set aside.
Place the walnuts in the bowl of a food processor and pulse until the nuts are a fine meal. Add coconut sugar and salt, pulse to combine. Add the egg and oil and pulse until the dough begins to form a ball.
Press the dough into the prepared tart pan and bake for 10-12 minutes. Remove from the oven and allow to cool while you prepare the filling.
Prepare the filling:
Pour the chocolate chips into a blender and add salt, espresso powder, vanilla and the egg. Pulse the blender to mix the egg throughout the chocolate. Warm the coconut cream in the microwave 30 seconds at a time, until quite hot but not scalded. While blending, pour the cream in a thin stream through the pour spout in the blender lid until it’s all added. Scrape down the sides and blend another few seconds, or until smooth.
Immediately pour the filling into the crust and smooth the top. Refrigerate for at least two hours, top with berries and serve.
Calories: 693kcal | Carbohydrates: 41g | Protein: 13g | Fat: 56g | Saturated Fat: 28g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 592mg | Fiber: 6g | Sugar: 23g | Vitamin A: 85IU | Vitamin C: 2.6mg | Calcium: 183mg | Iron: 2.7mg