Easy, no-bake, gluten free, and seriously delicious! An almond and coconut crust filled with chocolate ganache and topped with fresh berries and chopped almonds.
Combine almonds and coconut in the bowl of a food processor. Pulse until finely ground.
Drizzle in honey, then pulse until the mixture begins to clump together.
Pour the mixture into a 9-inch tart pan with removeable bottom (see note). Press the crust into bottom and up the sides of the pan. Place the crust in the refrigerator to chill while you prepare the ganache.
For Ganache:
Place chopped chocolate in a medium heatproof bowl. Set aside.
Combine cream and butter in a small saucepan. Heat over medium-high heat just until the cream starts to bubble around the edges.
Pour the hot cream over the chopped chocolate, and let sit for five minutes.
After letting it sit, whisk the ganache until it is smooth and glossy. Pour into prepared crust and return to the refrigerator to set, about three hours.
For Topping
Top the tart with fresh berries and finely chopped almonds and almond slices, if desired. Topping the tart with fresh whipped cream would also be delicious!Remove from refrigerator 10-20 minutes before serving so that the ganache is creamy and not too firm.Enjoy!
Notes
Note on dried (desiccated) coconut: You want to use desiccated coconut and not regular shredded coconut in this. Regular coconut will make the crust too sweet, and you'll likely have a hard time getting the crust to stay together. If you can't find desiccated coconut in your local grocery store, you can find it here.Note on tart pan: I used a 9" tart pan with a removable bottom. If you'd like to purchase one for yourself, you can find one here. (I suggest a tart pan that's light in color...they're easier to bake with!)