Salted chocolate tart by @greensmoothiegourmet
2 cups almond flour
1 1/4 cup oat flour
2/3 cup organic vegetable shortening
2 tbsp maple syrup
1/2 tsp vanilla
chocolate filling ingredients:
1 (13.5oz) can full-fat coconut milk (not chilled)
5 (3.5 oz) bars dark chocolate
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
flaky sea salt
14- inch rectangular tart form
preheat oven to 350°f. prepare the chocolate by chopping it up.
grease and dust with flour the bottom and sides of a 14-inch rectangular tart pan (with removable bottom) with coconut oil. (this recipe also works in a 9-10 round tart pan or even a traditional pie pan although with a pie pan, you'll have to serve the tart in the pan).
do not chill the can of coconut milk overnight or it will separate. and to ensure the f*t is not separated out, shake the can hard before making the chocolate.
make the crust
use a blender or food processor to combine the crust ingredients. stop as soon as the mixture resembles a dough.
press the crust mixture evenly into the bottom of the greased pan. start forming the edges first, and then smooth out the center with a flat-bottomed glass.
puncture the crust on the bottom in several places with a fork to ensure air bubbles don't form.
bake for 12 to 18 minutes. watch it carefully as oven temperatures vary. you want the overall color to be brown, but of course, not burned.
when it's ready, remove from oven and sit the pan on a wire rack to cool to room temperature. do not remove the tart from the pan yet or it will break. if the bottom has bubbled up at all, gentle press flat while it is still warm with the bottom of silver measuring cup or other flat bottle.
i set the crust still in the pan into the freezer while i make the filling.
continued in the comments below ⬇️