When dessert has to be chocolate, this recipe will knock your socks off. Decadent, rich, smooth, and chocolaty with a hint of orange. All of this, and gluten-free too. Make it up to several days ahead. It holds well wrapped and refrigerated.
6tablespoonsunsalted butter, meltedor plant butter (stick not tub)
1pinchsea salt
Chocolate Filling
9ounceshigh quality bittersweet chocolate70%-72%
10ouncescanned whole coconut milkdo not use low fat
2largeeggsbeaten
1teaspoonvanilla extractI use double vanilla
½teaspoonorange oiloptional
1pinchsea salt
Optional Garnish
whipped coconut or dairy cream as garnishoptional
chocolate shavings
Instructions
Make the tart crust
It takes 10-12 minutes to mix and press into the tart pan and another 18 minutes to bake at 350ºF. The tart crust can be baked ahead, wrapped tightly and keep at room temperature for a day before filling. To bake it right away, leave oven set up 350°F. Allow the tart crust to cool before filling and baking
Make the filling
To make the filling, set up a double boiler. Place a medium pan filled with a few inches of water over medium heat. Bring to a simmer. Turn heat to low, place a medium bowl over the top of the pan of simmering water. Do not allow the bottom of the bowl to touch the water. Add chocolate. Allow chocolate to melt slowly. Stir occasionally. Remove from the heat and allow to cool for a few minutes, then stir in coconut milk, eggs. vanilla, orange and salt. Do not put the eggs into hot chocolate or the eggs could scramble. Stir until smooth, then pour into the baked tart crust.
Bake the tart
Bake chocolate filled tart on a rimmed baking sheet with a silicone mat (to prevent sliding) approximately 20-22 minutes or until the chocolate filling is set and fairly firm. Remove tart from the oven and allow to cool completely, then refrigerate.
Notes
Wrapping for refrigerationDo not place plastic film right on top of the tart surface as it will stick. When you try to take it off it will mess up the pretty, smooth surface. If you do, you can always cover with whipped cream.Place a large piece of parchment or waxed paper over the top first to cover, then wrap in plastic film (after tart has cooled). For catered parties I've found you can get 12 thin wedges out of this tart instead of 8, especially if serving other desserts. Make ahead tipCrust can be made a day ahead, wrapped and stored at room temperature until ready to fill and bake.