Serving of one 9-inch tart pan or pie dish
2cups of flour
¼ cup of melted coconut oil
3 tbsp of maple syrup
½ tsp of salt
6-8 tbsp of iced water (adjustable)
1 cup of heavy cream
1 cup of milk chocolate
1 cup of dark chocolate
¼ cup of butter
¾ cup of Grandma Emily’s grain-free chocolate granola
1 tsp of vanilla extract
¼ tsp of salt
Pre-heat the oven to 350F, at meanwhile, mix the crust ingredients and press the crust evenly into the tart pan. Bake for 50 to 60 minute (adjustable, based on the condition)
As the crust is baking, get a small pot and prepare the filling! Put into a small pot the heavy cream and butter, bring it to warm and add the chocolate, melt the chocolate and then turn off the heat. Add the vanilla extract and salt, wait until it cools down, then add in Grandma Emily’s Grain-free chocolate granola.
Take out the crust and let it cool, pour in the mixed filling and put the tart onto the fridge for at least 2 hours.
Voilà! Here you have the tasty chocolate tart, with not only the smooth chocolate filling, but also Grandma Emily’s grain-free chocolate for extra fiber, texture and taste!