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Dark Chocolate Tart with Fresh Berries and Nutty Crust

A decadent dessert featuring rich dark chocolate, a nutty crust, and an array of fresh seasonal berries.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups almond flour Gluten-free base for a nutty flavor.
  • 0.5 cups crushed pecans or walnuts Adds richness to the crust.
  • 3 tbsp coconut oil (melted) Provides moisture and sweetness.
  • 2 tbsp maple syrup or honey Natural sweetener for flavor balance.
  • 1 tsp vanilla extract Enhances aroma and sweetness.
  • 1 pinch salt Brightens flavors.
For the Chocolate Filling
  • 200 g dark chocolate (70% cocoa or higher), chopped Main ingredient for rich flavor.
  • 1 cup heavy cream or coconut cream Creates a luscious filling.
  • 1 tsp vanilla extract Adds warmth to the filling.
  • 1 tbsp honey or maple syrup (optional) Customize sweetness to taste.
For the Topping
  • 1 cup fresh blackberries Provides tartness.
  • 1 cup seedless grapes (halved if large) Adds juicy crunch.
  • 1 cup pomegranate arils Burst of color and taste.
  • 1 tbsp fresh mint leaves Enhances freshness.
  • 1 tbsp sprigs of rosemary (optional) For decoration.
  • 1 tbsp chia seeds (optional) Garnish for texture.

Method
 

For the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine almond flour, crushed pecans or walnuts, melted coconut oil, maple syrup (or honey), vanilla extract, and a pinch of salt. Stir until well combined.
  3. Press the mixture into the base of a tart pan, ensuring it is evenly distributed across the bottom and up the sides.
  4. Bake for 10-12 minutes, or until the crust turns golden brown. Once baked, remove from the oven and allow it to 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 into a heatproof bowl.
  3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes.
  4. Stir until the chocolate is fully melted and smooth. Add the vanilla extract and honey (or maple syrup) if desired, stirring to combine.
  5. Pour the chocolate filling into the cooled tart crust, smoothing the top with a spatula.
  6. 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. Top with fresh blackberries, halved grapes, pomegranate arils, and fresh mint leaves.
  3. If desired, garnish with sprigs of rosemary and chia seeds for an elegant finish.

Notes

For a sweeter tart, feel free to adjust the honey or maple syrup in both the filling and crust. For a creamier filling, add a bit more heavy cream. You can also consider incorporating orange or espresso flavors into the filling for a unique twist. Always use good quality chocolate.