Coconut Almond Tart



  • 1 1/2 cups almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup cane sugar
  • 6 tablespoons plant-based butter, melted


  • 1 14-ounce can coconut milk
  • 6 tablespoons cane sugar
  • 4 egg yolks
  • 1 ounce semi-sweet chocolate, finely chopped


  • 1-2 tablespoons cocoa powder
  • 1 ounce semi-sweet chocolate, chopped
  • 1 teaspoon neutral oil


  1. Preheat oven to 350F.
  2. Combine almond flour, cocoa powder and sugar in a bowl Pour in melted butter and mix until fully incorporated.
  3. In small saucepan, whisk egg yolks and sugar until blended. Then whisk in a coconut milk.
  4. Heat mixture over medium-low heat until thickened, stirring constantly. Remove from heat and add in chocolate; stir in until melted.
  5. Pass the chocolate custard through a fine mesh sieve and set aside to cool slightly, covered with plastic film.
  6. When filling had cooled, pour into crust and smooth the top. Refrigerate until set, approximately 3 to 4 hours.
  7. To complete the tart, dust with cocoa powder. Melt chocolate and oil in a double broiler, then drizzle over tart. Chill for an hour before serving.

Recipe and photo provided by INFRA.