Midnight Dark Chocolate Tart

Ingredients

Equipment

• 9-inch tart pan with removable bottom

• Sheet pan

• Mixing bowl

• Heatproof bowl

• Small saucepan

• Rubber spatula

• Wire rack

• Offset spatula or spoon

1. Prep the crust base

   • Heat the oven to 350 °F (175 °C).
   • In a mixing bowl whisk together 1 1/2 cups almond flour, 3 tablespoons cocoa powder, 1/4 cups coconut sugar, and 1/2 teaspoons fine sea salt until evenly combined.

2. Bind and press the crust

   • Stir in 6 tablespoons melted unsalted butter until the mixture clumps when squeezed.
   • Press the crust firmly into a 9-inch tart pan with a removable bottom, working the mixture up the sides for an even layer.

3. Bake and cool the shell

   • Place the tart pan on a sheet pan and bake 12 minutes until fragrant.
   • Transfer the pan to a wire rack and cool the crust completely before filling.

4. Make the ganache filling

   • Warm 1 cup heavy cream and 2 tablespoons honey (or maple syrup) in a small saucepan until just simmering.
   • Pour over 8 ounces chopped dark chocolate in a heatproof bowl, rest 2 minutes, then whisk smooth.
   • Stir in 1 teaspoon vanilla extract until the ganache is glossy.

5. Fill, chill, and finish

   • Pour the ganache into the cooled crust and smooth the top with an offset spatula.
   • Chill at least 2 hours (or overnight) until the filling is fully set.
   • Garnish with flaky sea salt and fresh raspberries before slicing.