This is a dairy-free, no bake chocolate tart. La Tourangelle Coconut Oil gives this tart its luscious filling as well as its sturdy base for a perfect pie.
No-Bake Chocolate Coconut Tart
2 tbsp of cocoa powder
5 tbsp (70g) La Tourangelle coconut oil, melted
10 standard graham cracker sheets (150g)
1/4 cup (50g) granulated sugar
2 tsp gelatin powder
- 1/4 cup (60g) cold water
- 1 can (400g) full fat coconut milk
- 3/4 tsp vanilla extract
- 3 tbsp granulated sugar
- 1/8 tsp salt
- 1/4 cup sesame seeds (optional)
2 tbsp cocoa powder
Fresh fruit of your choice
Graham Cracker Crust
Thoroughly grease a 9 inch tart tin and set aside.
- Place the graham cracker sheets in a ziptop bag and use a rolling pin to crush them. Make sure they are crushed very fine with no big chunks.
In a medium mixing bowl, mix together graham cracker crumbs, cocoa powder and sugar. Add the La Tourangelle Coconut Oil and mix until combined. The mixture should resemble wet sand.
- Pour the graham cracker mixture into the prepared tart tin. Use a metal measuring cup to firmly press down the mixture against the bottom and sides of the tart tin.
- Place the crust in the fridge to chill for at least 20 minutes
Place the cold water in a bowl and sprinkle the surface with gelatin powder. Set aside to let bloom.
In a skillet, add the coconut milk, vanilla extract, sugar, cocoa power and salt. Place on the stove over medium heat and stir to mix together the ingredients. Heat over the stove for about 5 minutes until the milk just begins to steam. Remove from heat and add the gelatin. Stir until all gelatin is dissolved. Transfer the coconut milk mixture to a large measuring cup or pitcher to make it easier to pour.
- Remove the chilled tart crust from the fridge. If adding sesame, evenly spread the sesame seeds on the bottom of the crust. Pour a small amount of coconut milk (about 2/3 of a cup) onto the sesame seeds so that they are completely covered. Transfer the tart to the fridge and chill for 20 minutes so that the bottom layer has time to slightly set. If you don't want sesame, you can just skip this step.
- Remove the tart from the fridge and prepare to pour in the remaining filling. In one hand, hold a spoon with the rounded side facing up. In your other hand, hold the measuring cup with coconut milk. Hold the spoon over the tart crust and slowly pour the coconut milk over the spoon. The milk should flow over the back of the spoon and onto the tart crust. This technique creates a gentler flow of liquid so you avoid disturbing the crust and creating crumbs in the filling.
- Carefully place the tart in the fridge and chill for at least 2.5 hours until set
- When the filling is set, carefully de-mold the tart. Top with fresh fruit of your choice. Keep in the fridge until ready to serve.
- Cover and store any leftovers in the fridge.
- A standard packet of gelatin powder is 2 1/4 tsp, so you will need a little less than 1 standard packet.
- For a rich and creamy taste, I strongly recommend using full fat coconut milk.
- The sesame seeds are optional – add if you want a sesame layer at the bottom of your tart.
- For the topping, I like to use sliced mango, strawberries, raspberries, and fresh mint leaves. If you don’t want to use fresh fruit, a tart curd such as lemon curd will work as well.