Apricot & Salt Chocolate Tart

This incredibly rich and luscious tart is a perfect dessert to make or bring to Thanksgiving this year. Gluten and soy free, everyone will be wowed by the silky smooth texture and often overlooked combination of apricots and dark chocolate.

Apricot nectar, bitter and semisweet chocolate and a pinch of salt makes a rich ganache perfect for this easy hazelnut-almond crust.

Apricot & Salt Chocolate Tart
serves 8-12
Hazelnut Crust
1 1/2 cups toasted hazelnuts
1 1/4 cups almond meal
2 tbl organic light brown sugar
pinch of sea salt
1/2 cup melted coconut oil

Preheat the oven to 350.
In a food processor, blend the hazelnuts, almond meal, brown sugar and salt in a food processor until the hazelnuts have been ground into fine crumbs. Add the oil and pulse a few times more until the crust starts to come together.
Press the nut mixture firmly into a 9" spring form tart pan. Bake for 15 minutes until lightly golden. Set aside to cool.

Apricot Chocolate Filling
8 oz bittersweet chocolate, roughly chopped
8 oz semisweet chocolate, roughly chopped, divided
3 tbl organic cane sugar
2 tbl coconut oil
1/4 tsp fine sea salt
1 cup apricot nectar
8-12 dried apricots

Combine the bittersweet chocolate with 4 ounces semisweet chocolate, sugar, coconut oil and salt.
Bring the nectar to a boil and pour over the chocolate. Whisk until the ganache is smooth.
Pour into the cooled tart shell and chill until the filling is solid.
Melt the remaining 4 ounces of semisweet chocolate and dip the dried apricots for garnish.