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Salted Tribal Moon Chocolate Tart

Indulge your senses and satisfy your cravings with this exquisite Salted Tribal Moon Chocolate Tart recipe. A heavenly combination of a rich, velvety dark chocolate filling and a delicate, crisp crust, this tart is the epitome of decadent desserts. Perfect for special occasions or when you simply need a luxurious treat, this dessert is sure to impress your guests and leave them craving more.

😊😊😊

Ingredients

For the crust:

1 1/2 cups almond flour or ground almonds
1/4 cup Tribal Moon Cacao powder
1/4 cup granulated sugar
1/4 teaspoon sea salt
5 tablespoons unsalted butter, melted

For the filling:

1 1/4 cups heavy cream
8 ounces bittersweet chocolate, chopped
1/4 cup Tribal Moon Cacao powder
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt

For garnish:

Sea salt flakes
Fresh fruit (optional)

Instructions

Preheat your oven to 350°F (180°C). Grease a 9-inch tart pan with a removable bottom.
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.
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.
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.
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.
Once the tart is cooled, transfer it to the refrigerator and chill for at least 2 hours, or until fully set.
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!
Note: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
Have fun