Makes a 10" tart
Teff Pie crust:
- 2 cups gluten free flour
- 1/2 Cocavo Light
- 1/2 tsp. salt
- 1/2 cup honey
- 2 Tbsp. cold water
- 1 cup full fat coconut milk
- 1 tsp vanilla extract
- 2 cups bittersweet chocolate
- 1 teaspoon kosher salt
For crust: In a large bowl mix all ingredients together until they are fully blended. The dough should have a crumbly appearance. Without rolling press into a 10” tart tin and bake for 12‐15 minutes. Let crust cool in the tin. The crust is now ready to fill.
For filling: In a medium saucepan, heat the coconut milk and vanilla extract over medium heat until it starts to boil. Remove from heat and whisk in chocolate. Make sure chocolate is fully blended and there are no lumps in the filling. Stir in kosher sea salt. Pour still warm chocolate ganache filling into the tart shell.
Refrigerate for 2 hours, then garnish with fresh fruit, if desired and serve. The tart will keep in the refrigerator for up to 2 weeks.
Note: Teff pie crust can also be used in a 9” pie dish for traditional fruit pies.
I also added some vegan whip topping to my chocolate truffle.
