{Chocoholics rejoice: Chocolate truffle tart in a coconut almond crust and raspberries}
I’m gonna make this a quick one as I’m exhausted. It was my long workout day: 1.5h speed/hill training run and a 1h cardio class, I’m DRAINED…Not tired enough to muster up energy to make some tartlets to take to the BBQ in Red Deer tomorrow though. As I mentioned before, it’s the boys’ mom’s bday party tomorrow and she loves rich chocolately desserts.. Solution: Chocolate truffle tart in a coconut almond crust.
I unwrapped this beauty…8 oz of solid dark chocolate… drool…
All chopped up into gorgeous flaky chunks..ready to be melted with some whipping cream on med in a sauce pan..
Combined with eggs, sugar, cinnamon, a touch of flour and a dash of salt to form this super velvety chocolate batter..
Poured into 6 pre-baked coconut almond tart shells and baked for 20 mins at 325F, just till the top forms a crust..
A little extra batter baked into a dish for me to enjoy tonight..wow..this was melt-in-your-mouth fudgey chocolate goodness. Rich and decadent..just like biting into a truffle.
Garnish with some fresh raspberries and a light sprinkling of powdered sugar for some contrast..
All together now..
Coconut almond tart shell:
- 8 Tbsp of virgin coconut oil (the original recipe asked for butter, but I didn’t have any)
- 1/3 C sugar
- 1/4 tsp vanilla
- 1 C flour
- pinch salt
- 3 tbls ground almonds
Preheat the oven to 375˚F with the rack in the center.
Combine the flour, salt and ground almonds in a medium mixing bowl. In a medium saucepan, melt the coconut oil. Add the sugar and vanilla and mix to combine.
Add the wet mixture into the dry ingredients and combine until a dough is formed. With your hands, press the dough into a 9-in tart pan or 6 tartlet pans. Bake the shell for 15-18 minutes, or until golden brown. Set aside to cool.
For the filling, I used this recipe found here.
