Dark Chocolate Tart with Fresh Berries and Nutty Crust

Directions:

For the crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the almond flour, crushed pecans or walnuts, melted coconut oil, maple syrup (or honey), vanilla extract, and a pinch of salt until well combined.
3. Press the mixture evenly into the base and sides of a tart pan.
4. Bake for 10–12 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely.

For the chocolate filling:

1. In a small saucepan, heat the heavy cream (or coconut cream) over medium heat until it begins to simmer.
2. Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
3. Stir until the chocolate is fully melted and smooth. Add the vanilla extract and honey (or maple syrup) if using, and mix well.
4. Pour the chocolate filling into the cooled tart crust and smooth the top with a spatula.
5. Refrigerate for at least 2 hours, or until the filling is set.

For the topping:

1. Once the tart is set, remove it from the fridge.
2. Arrange fresh blackberries, halved grapes, pomegranate arils, and mint leaves on top.
3. Garnish with rosemary sprigs and chia seeds, if desired, for an elegant finish.

Prep Time: 25 minutes
Cooking Time: 12 minutes
Total Time: 2 hours 40 minutes (including refrigeration)
Kcal: 320 kcal
Servings: 10 servings