Ingredients
Scale
- CRUST
- 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
- FILLING
- 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)
Instructions
- Preheat oven to 350F
- 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
- 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
- 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
- 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
- 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
- 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
- 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
Notes
PREP TIME DOES NOT INCLUDE REFRIGERATION
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Kosher / Passover