It tastes like a giant dark chocolate truffle, surrounded by a salty/sweet crunchy crust. And its ridiculously easy to make! Heaven...
10 Tablespoons butter, melted
1 + 1/3 cup certified gluten free oat flour (I make my own in the food processor using rolled oats)
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup coconut sugar (you can substitute regular sugar if you prefer)
1/2 tsp sea salt
9 ounces bittersweet chocolate chips (or bar chopped into tiny pieces)
2 Tablespoons butter
1 + 1/2 cups heavy cream
Dash of sea salt
Coarse Sea Salt (for finishing at the very end)
1. Preheat your oven to 400 degrees F.
2. In a small bowl, mix all of the ingredients for the crust. Mix until everything is completely combined. Note: I make my own oat flour in the food processor and leave it slightly coarse (not fine like powder)...which makes my crust have a nice texture and be a bit crumbly. If you buy oat flour at the store, it will probably be a bit finer and your crust may look slightly different.
3. Divide the crust dough into 6 small removable bottom tart pans. I used 4.5 inch mini tart pans, but you could also use just one big tart pan or spring form pan. The key is to make sure your pan has a removable bottom, as this will make it easy to remove from the pan and serve. In a pinch, you could use a pie dish, but it might not be as pretty when you cut/serve it. It will still taste just as good though! (Update: I made it in a glass pie dish just to see if it would work...it does. Bake the crust shell for 16 minutes instead of 10, and let cool for 5 minutes before compressing with a spoon....see below)
4. Bake your mini tart crusts on a large baking sheet for 10 minutes (or bake for 16 min if you are using one large pan). When they come out of the oven, the dough will have puffed up slightly. Use a spoon to firmly press it back down, compressing the crust as you go. You want to make it slightly lower in the center and slightly higher on the sides, almost like a crater. Let cool completely on the counter (in the pans).
5. While your crusts are cooling, make the filling. Heat the heavy cream over medium heat in a small sauce pan, stirring very frequently to prevent burning. When it is fairly hot (NOT boiling), remove from the heat and stir in the butter, salt and bittersweet chocolate. I find that its easiest to use a whisk to incorporate these ingredients. Stir vigorously for about a minute and it will become smooth and velvety.
6. Pour the filling mixture into your tart pans, filling almost to the very top.
7. Transfer the tarts (on a baking sheet) to the fridge to cool, uncovered, for at least 4 hours. It will take this long for the filling to completely set, so when you cut into it you get a nice clean cut.
8. Just before you serve the tarts, sprinkle them with a tiny amount of coarse sea salt. It looks beautiful and really brings out the deep chocolate flavor! Gently push up on the removable tart pan bottom to release the tart from its pan. If you are using mini tart pans, use a butter knife to gently remove the tart pan bottom from the tart. If you made one large tart, just leave the bottom on and be extra careful when you cut into it. Trying to remove the bottom from a large tart would most likely destroy your beautiful dessert :)
Makes six 4.5 inch tarts. Store loosely covered in the fridge. Can be made up to 3 days in advance.
Notes: These tarts are not super sweet...they are more of a deep dark rich chocolate treat (and easily shareable). This would be the PERFECT dessert to make for a dinner party because you can make them the day before!