Prick the bottom of the crust with a fork to prevent it from puffing up while baking.
Place the tart crust in the preheated oven and bake for 10-12 minutes or until set and slightly firm to the touch. Avoid over-baking as the crust will harden as it cools.
Once baked, remove the crust from the oven and allow it to cool completely before adding the filling.
For the Chocolate Filling:
Heat the Coconut Milk:
In a medium saucepan, heat 1 cup full-fat coconut milk over medium heat until it starts to simmer. Be careful not to let it boil, as this can alter the texture.
Melt the Chocolate:
Place 1 1/2 cups dairy-free dark chocolate chips into a heatproof bowl. Pour the hot coconut milk over the chocolate chips and let it sit for 1-2 minutes to allow the chocolate to melt.
Mix Until Smooth:
After the chocolate has softened, stir the mixture until smooth and glossy. If the chocolate doesn’t melt completely, heat the mixture gently in the microwave in 10-second intervals, stirring in between until fully melted and combined.
Add Sweeteners:
Stir in 2 tablespoons maple syrup and 1 teaspoon vanilla extract, making sure they are fully incorporated. The maple syrup adds a natural sweetness, while the vanilla enhances the overall flavor.
Assembly:
Pour the Filling:
Pour the prepared chocolate filling into the cooled tart crust. Use a spatula to smooth the surface and ensure the filling is evenly distributed.
Chill the Tart:
Transfer the tart to the refrigerator and chill for 2-3 hours, or until the chocolate filling has set and is firm to the touch.
Serve:
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