Instructions

1. Preheat your oven to 350°F (180°C). Grease a 9-inch tart pan with a removable bottom.
2. In a medium bowl, combine the almond flour, Tribal Moon Cacao powder, sugar, and sea salt. Mix in the melted butter until fully incorporated. Press the mixture into the bottom and up the sides of the prepared tart pan. Bake for 10-12 minutes or until the crust sets. Remove from the oven and let it cool as you prepare the filling.
3. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped bittersweet chocolate. Let it sit for 1-2 minutes, then whisk until the chocolate is completely melted and the mixture is smooth.
4. In a separate bowl, whisk together Tribal Moon Cacao powder, sugar, eggs, vanilla extract, and sea salt. Gradually pour the cacao-cream mixture into the bowl, whisking constantly to combine.
5. Pour the filling into the cooled crust, smoothing the top with a spatula. Bake the tart for 15-20 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and let it cool to room temperature.
6. Once the tart is cooled, transfer it to the refrigerator and chill for at least 2 hours, or until fully set.
7. When ready to serve, remove the tart from the pan and sprinkle the top with sea salt flakes. Optionally, garnish with fresh fruit for an added burst of color and flavor. Slice and savor your reinvented Salted Dark Chocolate Tart!
8. Note: Store any leftovers in an airtight container in the refrigerator for up to 4 days.