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Instructions
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1. Preheat the oven to 190°C. Place the unbaked pie crust in a 9-inch tart pan and press it firmly against the bottom and sides.
2. Prick the bottom of the crust with a fork to prevent bubbling during baking. Bake the crust for 10 minutes, then remove from the oven and set aside.
3. In a saucepan, heat the coconut milk and almond milk over medium heat until it starts to simmer. Remove from heat.
4. Add the chopped Barone chocolate to the hot milk mixture. Let it sit for a minute to melt, then stir until smooth.
5. In a mixing bowl, whisk together the eggs, coconut sugar, and vanilla extract until well combined.
6. Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
7. Once fully combined, strain the mixture through a fine-mesh sieve into a clean bowl.
9. Carefully transfer the tart to the preheated oven and bake at 190°C for 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
10. Remove the tart from the oven and let it cool to room temperature.
11. Once cooled, cover the tart and refrigerate for at least 2 hours or overnight to chill and set.
12. Before serving, garnish with a dollop of coconut whipped cream or dairy-free whipped topping and shaved dairy-free dark chocolate or cacao nibs.
13. Slice and serve the delicious and healthier Barone chocolate custard tart, enjoying the rich and creamy chocolate filling!
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