Tito’s Tart

This is one of Santi’s favorite desserts, maybe even top three that made him fall in love with me. Funny enough, the first time I made it was actually for my dad’s birthday (and let me tell you, even my mom, who doesn’t love chocolate, had two slices). It’s one of those recipes that feels elegant and special but takes almost no effort at all. Deep rich chocolate in a crisp and crumbly crust, finished with flaky salt – it’s ridiculously easy to throw together and best enjoyed with the people you love.

Ingredients:
Crust:

• 2 ½ cups almond flour

• ¼ cup cocoa powder (unsweetened)

• ¼ cup melted coconut oil

• 3 tbsp maple syrup

• 1 tsp sea salt

Filling:

• 1 can coconut milk (13.5 oz)

• 10 oz dark chocolate chips

• 1 tsp vanilla extract

Instructions:
Make the crust:

1. Preheat your oven to 350F

2. In a medium bowl, combine all the crust ingredients and mix with a spatula until it resembles damp, crumbly sand.

3. Press the mixture firmly and evenly into a 9-inch tart pan or pie dish (I like to use a springform pan, for easy release, with the bottom lined with parchment paper). When pressing the mixture down, make sure your edges are even and your crust is relatively thin, so you can have a decadent layer of filling.

4. Bake for about 12 minutes, or until it feels dry to the touch. Remove from the oven and let cool while you make your filling.

Make the filling:

1. While your crust bakes and cools, warm the coconut milk in a saucepan until it's just simmering.

2. Place the dark chocolate into a heat-proof bowl and gently pour the coconut milk over it.

3. Slowly stir the mixture until all the chocolate is melted and it looks glossy and smooth.

4. Add the vanilla and salt, and mix until incorporated.

To assemble:

1. Pour the chocolate filling into the cooled crust and smooth out the top by gently tapping out any air bubbles.

2. Place in the fridge to set (at least 2 hours).

3. Serve with some flaky sea salt.