No Bake Chocolate Tart

When I handed this around, it was met with instant approval from everyone. So why have I taken so long to post it?

I could offer you a long explanation as an answer to that question. However, do you really want to hear the details? No.

So the honest answer:

I don’t know.

But why I haven’t posted it doesn’t matter. What matters is that I’ve posted it. And now you can eat it.

Ingredients

Crust: Use either the recipe below or one Gluten-Free Pie Crust. For grain-free crust, use the crust in Grain Free Cheesecake.

If you’d prefer a completely no bake pie (in other words, no baking the crust,) use the recipe below the pie recipe.

No Bake Chocolate Tart

 

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Prep time

2 hours

Total time

2 hours

 

When I handed this around, it was met with instant approval from everyone. Now it's your turn to wow the world and make millions of friends because they'll be so impressed by your amazing No Bake Chocolate Tart.

Author: Linnaea

Recipe type: Dessert

Cuisine: Pie

Serves: One 9 Inch Pie

Ingredients

• CRUST (SEE ABOVE FOR OTHER CRUST OPTIONS)
• ½ cup cornstarch or potato starch
• 1 cup rice flour
• ½ cup sliced almonds
• 1 teaspoon xanthan gum
• ½ cup sugar
• ½ teaspoon salt
• 1 ½ sticks butter, melted
• FILLING
• 1 cup heavy whipping cream
• 3 tablespoons butter
• 1 ½ cups chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Grease (with butter) a 9 inch round springform pan.
2. To make the crust: Stir the crust ingredients together and press the crust into the pan.
3. Freeze the crust for 10 minutes.
4. Remove crust from the freezer and put the crust on a rack in the center of the oven. Put a cookie sheet below it to catch any grease that comes through the edges of the pan.
5. Cook for 20 minutes.
6. Remove crust from oven and set aside on counter.
7. Turn the oven off.
8. To make the filling: Place the cream and butter in a saucepan.
9. Heat the burner over medium heat until the butter is completely melted.
10. Add the chocolate chips. Do not remove the pan from the burner.
11. Stir the mix until the chocolate chips have completely melted into the cream and butter.
12. Remove the pan from heat.
13. Let the pan set for 1 hour at room temperature.
14. Once the crust is fully cooled and the filling has set for one hour, pour the filling onto the crust. Sprinkle almonds or pecans over the tart.
15. Cool the tart for at least three hours in the refrigerator before serving.

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1 cup almonds (you can used either whole or sliced)

½ cup chocolate chips

1 tbsp butter

¼ cup extra dark cocoa

Combine all those ingredients in a food processor or blender. Blend until sort of finely ground. You don’t want to turn it into a powder, but you don’t want any whole almonds in there either.

Once blended, press the mix into a pie plate. You don’t have to butter the pan.

Set that aside and make your filling.