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Passover Flourless Chocolate Tart

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4.5 from 2 reviews


  • 1/2 cup shelled pistachios (preferably salted)
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped walnuts
  • 3/4 cup almond flour
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp honey
  • 1-3 tbsp almond milk or water
  • 2 cups almond milk
  • 1/4 cup granulated sugar
  • 1 cup chocolate chips, dark or semi-sweet
  • 4 tbsp cocoa powder
  • 3 egg yolks
  • 2 tbsp potato starch or corn startch
  • 2 tbsp water
  • 3 tbsp ground pistachios (optional)


  1. Preheat oven to 350F
  2. Combine pistachios, coconut and walnuts in the food processor. Pulse 10-15 times until well combined. Add almond flour and cocoa powder and pulse a few more times
  3. Add honey and 1 tablespoon of almond milk or water. Keep pulsing to form a dough, adding more liquid, 1 tablespoon at a time, if necessary
  4. Press dough evenly into an 11″x1.5″ tart pan with removable bottom, so it comes up the sides. Bake at 350F for 8-10 minutes, watching it carefully so it doesn't burn. Set aside to cool
  5. In the meantime, prepare the filling. Combine almond milk and sugar in a medium saucepan. Bring to a simmer over medium heat. Add chocolate chips and cocoa powder, stirring constantly until the chocolate is completely melted
  6. In a small bowl, whisk together egg yolks, potato starch, and water until well combined. Add about 4 tablespoons of the hot chocolate mixture, one at a time, whisking constantly to temper the egg yolks
  7. Add egg mixture to the chocolate and cook over medium heat, stirring constantly until it comes to a boil. Reduce heat and simmer for an additional 2-3 minutes. Set aside to cool slightly
  8. Pour evenly over the cooled tart shell. Sprinkle with ground pistachios if using. Let the filling cool for about an hour and refrigerate overnight or for at least 6 hours, until set



  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Dessert
  • Cuisine: Kosher / Passover