Gluten Free Tart Crust

5 from 1 vote

This delicious yet simple Gluten Free Tart Crust with a Sikly Chocolate filling is to die for and so easy to make!

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings: servings

Calories: 525kcal

Cost: $10

2 3/4 cups almond flour
3 tbsp honey
¼ cup ghee or coconut oil You can also use butter or vegan butter. This should be somewhat melted and not hard.
1 egg
Cooking spray oil I like avocado oil. This is used to prevent the tart from sticking.

Preheat the oven to 350. Mix all of the tart ingredients in a bowl or using your food mixer until well mixed. Spray the tart pan to prevnt the tart from sticking.
Add the mixture to your oiled tart pan. Evenly spread it out making sure the dough gets in the corners. Pinch the corners so it adheres to the ruffle shape.
With a fork, poke holes in the tart crust to prevent the crust from puffing up while baking. Bake in the oven for 18-20 minutes or until the crust is slightly golden brown.
Once the tarts are done, allow it to cool while keeping it in the pan. While the tart is cooling, add the coconut milk to a sauce pan on medium heat. Once it boils, remove from the heat and add in the chocolate chips making sure you are whisking non stop or it will burn. Make sure you whisk it until the milk disappears.
Once the silky chocolate sauce is formed, pour it over the tart crust and evenly spread it out. Place in the fridge for at least 2 hours so it can set prior to cutting.

Servings: This recipe yields approximately 8 slices of dessert.

Nutrition: The nutrition on this recipe is just an estimate and cannot be guaranteed.

Storage: You can store this recipe in the fridge for up to 5 days.