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Dark Chocolate Tart with Fresh Berries and Nutty Crust

A luscious dark chocolate filling nestled in a crunchy, nutty crust adorned with fresh berries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Nutty Crust
  • 1.5 cups almond flour Provides a deliciously nutty flavor and excellent texture.
  • 0.5 cup crushed pecans or walnuts Adds crunch and richness to the crust.
  • 3 tbsp coconut oil (melted) Healthy fat that helps create a delightful crumb.
  • 2 tbsp maple syrup or honey A natural sweetener to enhance flavor.
  • 1 tsp vanilla extract Adds warmth and depth to the crust.
  • 1 pinch salt Balances the sweetness and enhances the other flavors.
For the Chocolate Filling
  • 200 g dark chocolate (70% cocoa or higher), chopped The star of the tart, providing intense chocolate flavor.
  • 1 cup heavy cream or coconut cream Gives a silky texture to the filling.
  • 1 tsp vanilla extract For additional flavor in the filling.
  • 1 tbsp honey or maple syrup (optional) For those who prefer a sweeter filling.
For the Topping
  • 1 cup fresh blackberries Tart and juicy, they elevate the presentation and taste.
  • 1 cup seedless grapes (halved if large) Sweet and refreshing, complementing the chocolate.
  • 0.5 cup pomegranate arils Introduces a pop of color and a burst of sweetness.
  • 1 bunch fresh mint leaves Adds a refreshing touch and beautiful garnish.
  • to taste sprigs of rosemary (optional, for decoration) For a stylish finish.
  • to taste chia seeds (optional, for garnish) Adds a unique texture and aesthetic appeal.

Method
 

For the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the 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, making sure it is evenly distributed across the bottom and up the sides.
  4. Bake for 10-12 minutes, or until the crust is golden brown.
  5. 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 starts 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 about 2-3 minutes.
  4. Stir until the chocolate is fully melted and smooth. Add vanilla extract and optional honey or maple syrup for sweetness.
  5. Pour the chocolate filling into the cooled tart crust and smooth 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, and pomegranate arils. Arrange them artistically.
  3. Add fresh mint leaves for a burst of color and a refreshing taste.
  4. If desired, garnish with sprigs of rosemary and chia seeds.

Notes

This tart can be made a day in advance and stored in the fridge—add toppings right before serving. You can also swap out the berries for seasonal favorites.