Ingredients
- 130 g almond flour
- 35 g unsweetened cocoa powder
- 3 tbsp monk fruit sweetener or sugar
- Pinch salt
- 1 large egg yolk
- 45 g unsalted butter or shortening, softened
- 1 tbsp cold water only if needed
Equipment
Method
- Preheat oven to 350°F (175°C). Line bottom of a 9-inch tart pan with parchment if desired.
- Whisk almond flour, cocoa powder, sweetener, and salt in a mixing bowl, breaking up any clumps.
- Add softened butter and egg yolk. Mix with a fork or pastry cutter until a soft, crumbly dough forms.
- If dough is too dry to hold together, add cold water a teaspoon at a time until it presses together.
- Wrap the dough in plastic wrap and chill for 10 min.
- Roll the dough to about 1/8 inch thick. Lay in the tart pan. Patch cracks as needed.
- Prick base with a fork. Bake 10–12 minutes until surface looks matte and dry.
- Cool completely in the pan. Crust firms as it cools.
Nutrition
Video
@bakedlean Chocolate tart with a cranberry curd. Devine.
♬ original sound - TiffStarfire
Notes
Chill before adding a no-bake filling for cleaner slicing. Add 1/4 tsp espresso powder for deeper chocolate flavor.