Tag Archives: paleo tart

Paleo (mostly) Chocolate Chili Tart

zomg. If you read my last post, this recipe post isn’t really that surprising. BUT it is sooooo good. This recipe makes 6 4-inch tarts, which can feed 12 people easily. It would be a nice thing to make if you had a bunch of couple friends from your box over for dinner.

Finally, a decent image of something I made.

Special supplies:

A double boiler OR a glass bowl set over a pan of simmering water

A tart tamper (You can pick one up on Amazon. Sorry I picked the most phallic looking one)

Mini tart pans (Also on Amazon)

For the crust:

3 cups almond meal/flour

1 tsp salt

1/2 tsp baking soda

2/3 c coconut oil, melted

4 tbsp honey

For the filling:

12 oz dark chocolate, chopped. (I suggest a high quality bar chocolate, like Lindt. I used 70% cocoa.)

1 can of coconut milk, chilled

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp cayenne pepper

1/8 tsp ground chipotle peppers

1/2 tsp vanilla

1/2 tsp salt

1. Preheat the oven to 350. Line a cookie sheet with foil. In a medium-large bowl, combine the almond meal, salt and baking soda. In a different bowl, whisk together the honey and coconut oil. Then add the coconut oil to the almond meal and blend thoroughly.

2. In each tart pan, add a few tablespoons of crust mixture and flatten down with the tart tamper. Make sure you cover the walls of the pan–I had to press the crust in with my fingers on the walls.

3. Place the tart pans on the lined baking sheet and bake for 10 minutes, or until golden and fragrant. Remove from oven and tamp down the puffy bottoms with the tamper again.

4. Start the heat under your double boiler. Chop the chocolate and add to the top of the double boiler. Melt very gently so it retains that nice glisteny color. Once melted through, remove the boiler from heat.

5. Open your chilled coconut milk, scrape off the thick part and drain away the coconut water (save it, drink it, whatevs). Put the creamy solid in a bowl and beat until about as thick as whipped cream. Fold the coconut whip in the melted chocolate. Add the spices and vanilla. Adjust seasonings to your preference. I like mine a little spicier.

6. Pour the chocolate mixture evenly into the cooled tart crusts. Place in the fridge to cool and firm. Remove from fridge about 10 minutes before you want to serve.

7. Eat! Either with friends or alone by only the glow of the open fridge door.

 

 

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