One of the most delicious tarts I've ever tasted! A baked cacao crust topped with layers of mint white chocolate and dark chocolate ganache. This tart is vegan, gluten-free, and tastes like an after eight chocolate!
Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9.5" tart tin with some coconut oil.
In your food processor, combine the almond flour, cacao powder, coconut oil, maple syrup, and salt until the ingredients stick together to form a dough.
Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base.
Bake the crust for 10-12 minutes then allow it to cool (do not remove the tart from the tin).
To make the mint ganache, place the white chocolate into a heat-resistant bowl and melt over a double boiler.
Add the melted white chocolate, chilled coconut milk and fresh mint leaves to your blender and blitz until smooth.
Pass the blended mixture through a sieve and pour it into the tart shell. Place in the fridge to set for at least 2 hours.
To make the chocolate ganache layer, add the coconut milk to a saucepan and bring it to a simmer.
Chop the chocolate and add it to a heat-resistant bowl. Pour the hot coconut milk on top of the chocolate and stir. Add in the vanilla and salt and stir well until evenly combined.
Pour the chocolate ganache on top of the set mint layer in the tart tin and gently tap the tin on your work surface to knock out any air bubbles. Allow it to cool for about 10 minutes before transferring the tart to the fridge to set for 4 hours (or overnight).
Once set, remove the tart from the tart tin and garnish with melted dark and white chocolate, fresh mint leaves and grated chocolate.
Store in an airtight container in the fridge.
Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can. 1 x 400ml can generally yield up to one cup of coconut cream, depending on the brand.