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. Crust can be made a day ahead, wrapped and stored at room temperature until ready to fill and bake. For a dairy-free crust, try Earth Balance non-dairy sticks instead of butter.
Hazelnut Tart Crust
1 1/2cupshazelnut flour5 1/2 ounces
1/2cupounces organic coconut flour2 1/4 ounces
2tablespoonssucanatraw light brown sugar
9ounceshigh quality bittersweet chocolate70%-72%
10ounceswhole coconut milkdo not use low fat
1teaspoonvanillaI use double vanilla
Pinch of salt
Whipped coconut or dairy cream as garnishoptional
9 1/2inchtart pan with removable bottom
Rimmed baking sheetoptional, half sheet size
Silpat silicone matoptional
Make the tart crust using the directions in this post . 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
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. Tip – do not put the eggs into hot chocolate or the eggs could scramble. Stir until smooth, then pour into the baked tart crust.
Bake 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.
A note on wrapping for refrigeration. Do 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 where I am servings multiple desserts I've found you can get 12 thin wedges out of this tart.
Recipe from Chef Sally Cameron of AFoodCentricLife.com