Luscious Dark Chocolate Tart Without the Guilt!

Place the rack on the center of your oven. Preheat to 350’F.
In a small saucepan, warm the milk and sucanat over medium-low heat. Stir occasionally for 4 to 5 minutes until the honey crystals have dissolved.
Add in the honey. Cook until it has completely dissolved. Stir and make sure the mixture is smooth and creamy. Set aside
In another saucepan, melt the butter and the chocolate over low to medium heat. Gently stir using a wooden spoon for about 4 minutes. Remove the mixture from heat and let the chocolate cool for about 5 minutes. Add in the orange extract, vanilla extract, and orange zest into the sucanat honey mixture.
Combine the chocolate mixture with the sucanat honey. Whisk the eggs and the yolk until fully incorporated. You will notice the mixture becoming slightly thick.
After baking and cooling the crust, put the tart pan on a rimless, large baking sheet. Sprinkle the tart crust into the chopped walnuts. Spoon the filling gently and evenly into the crust to keep the nuts intact.
Place the sheet along with the tart pan in the oven. Bake for about 15 minutes. Remove the sheet from the oven and add decorations to the tart using walnut halves. Press the pieces gently around the exterior rim.
Continue baking until the filling no longer jiggles when you move the pan, approximately between 8 and 10 minutes.
You will notice the edges puffing but these will all settle while the tart cools. Remove the tart from the oven and slide the pan right on the wire rack to cool.
When ready to serve, remove the tart pan’s outer ring. Cut the chocolate tart into 12 pieces and be sure to use a sharp knife that was dipped into hot water to cut clean.

Luscious Dark Chocolate Tart Without the Guilt!

Ingredients

Instructions