Ingredients (for a 28 cm tart mold):
For the crust:
2 eggs, M or L
1/3 cup maple syrup or any other liquid sweetener
A pinch of salt
2 cups almond flour
1/2 cup (70 grams) cornflour
1/4 cup (35 grams) cocoa powder
1 teaspoon baking powder
For the filling:
300 grams dark or milk chocolate
400 ml coconut cream, heavy cream, or cooking cream, dairy or plant-based
1 tablespoon coconut oil or butter
A pinch of salt
Instructions:
Preheat the oven to 175 degrees Celsius, preferably with the turbo setting on. Place a baking sheet at the bottom of the mold.
For the crust: Mix the eggs in a bowl with maple syrup (or substitute) and salt. Add all other ingredients and mix until a uniform dough is formed. If the dough is too dry, add 1-2 tablespoons of maple syrup.
Roll out the dough between two baking sheets to a uniform thickness. Remove the top paper and flip the dough into the mold with the bottom sheet on top. Arrange the dough to cover the bottom and sides of the mold and remove the baking sheet. Remove any excess dough and fill any holes if they form.
Bake for 15-20 minutes (no need for blind baking), until the dough is firm and slightly puffed. Remove and let cool.
For the filling: Place all of the ingredients in a bowl. Melt in the microwave in 30-second pulses, stirring every time, until everything is melted, and you have a smooth and shiny texture.
Pour the chocolate filling into the center of the baked pie dough. Store in the refrigerator until serving (at least one hour is recommended).
Remove the pie from the fridge shortly before serving. It can be served with whipped cream or fresh fruits (the pie can be kept in the refrigerator for up to 4 days. The dough will gradually lose its crispness).