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Ingredients for the Crust: 

1 cup almond flour 

1 cup tapioca starch 

1/2 tsp. baking soda

1/4 tsp. salt 

2 egg whites

1/2 cup coconut sugar

3 tbsp. butter, melted 

Directions for the Crust:

1. Preheat your oven to 350 and get out a 9 inch ceramic tart pan. In a small bowl, mix together flours, baking soda and salt. 

2. In a separate small bowl, mix together egg whites, butter and coconut sugar. 

3. Combine wet and dry ingredients and make into a sticky dough. Press dough into tart pan making it about 1/8 inch thick. You may have left over dough. 

4. Bake for 10 minutes to harden the shell. Remove from heat and cool. Drop oven temperature down to 325. 

 

Ingredients for filling: 

1 can full-fat, organic coconut milk

2 eggs

1 cup dark chocolate morsels (I used Enjoy Life) 

1/2 cup coconut sugar 

1/4 tsp. sea salt 

1/4 cup pistachios, roughly chopped 

Directions for filling: 

1. In a small double broiler (or small saucepan on top of a regular saute pan), heat your coconut milk to a simmer, then add in chocolate morsels to melt. Stir frequently until melted through. 

2. Remove from heat and stir in coconut sugar, eggs and salt. 

3. Pour filling into cooled tart crust and bake at 325 for 15 minutes. At 15 minutes, pull out rack and sprinkle on chopped pistachios, then cook for another 5-10 minutes, or until the filling is set and slightly shiny. If it starts to crack or bubble, remove immediately as it will be too done. 

4. Let cool completely before serving.

Optional toppings: Flake salt, caramel sauce 

 

 

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