pie, tart, or galette?
creating the
perfect pie crust
40 | YOUR HOME MAGAZINE®
To make the crust, lightly grease one 9 inch tart pan
with coconut oil or for mini tarts 6 small tart pans.
Process hazelnuts, cacao powder, and salt in a food
processor until resembles a coarse flour. Add maple
syrup and melted coconut oil and pulse until well
incorporated. Press mixture into tart pan(s) with
removable bottom(s). Set aside.
To make the filling, coarsely chop chocolate and
place in a large glass bowl. Bring coconut milk to a
gentle simmer in a small saucepan and pour over
chopped chocolate. Wait one minute, add vanilla
extract and pinch of salt, and then stir mixture until
creamy and smooth with chocolate fully melted in
and incorporated. Pour mixture evenly into prepared
tart crust(s).
Place tarts in fridge to set for at least 2 hours.
Arrange fresh cherries over top just before serving.
Enjoy! Store in fridge, tightly covered.
Place butter and flour into freezer for 30 minutes before
starting crust process. (You want them VERY cold.)
In a large bowl, whisk together flour, sugar, and salt. (Or
you can use a food processor.) Add butter and, using your
hands, mix together until pea-sized and slightly larger
pieces form. Add vinegar and then ice water, 1 tablespoon
at a time, until dough starts to come together and is moist
but not wet and sticky (test by squeezing some with your
fingers). Mixture should be crumbly.
Turn dough onto a lightly floured surface and form
into a ball. Flatten into a disk (making sure there are no/
minimal cracks).
Cover with plastic wrap and refrigerate until dough
is very cold, at least 2 hours or up to overnight before
pressing into pie plate and baking. (If making a top crust
or for lattice work, this recipe doubles easily.)
A free form pastry that
doesn’t require a special
pan—just a flat surface
for baking. Can contain a
sweet or savory filling.
A baked dish made
of a pastry dough
casing that contains
and sometimes
covers a sweet or
savory filling.
A filling over
a crust base
with an open
top not covered
with pastry, but with
fruit or garnish instead. Tart pans
generally have a removable bottom
so they can be served freestanding.
no bake chocolate
cherry tarts
the differences explained
Crust:
2 cups lightly toasted
hazelnuts
½ cup cacao powder
or unsweetened cocoa
powder
¼ tsp. salt
3 tbsp. maple syrup
1 tbsp. coconut oil,
melted
Filling:
¾ cup full fat coconut
milk
8 ounces bittersweet
chocolate
¼ tsp vanilla extract
pinch of salt
Garnish:
¾ pound fresh cherries,
pitted and halved
½ cup (1 stick)
butter, cut into ½”
pieces
1½ cups all-purpose
flour, plus more for
surface
1 tbsp. granulated
sugar
¼ tsp. kosher salt
½ tbsp. apple cider
vinegar
4 tbsp. ice water (or
more, if needed)
pie
galette
tart
tips:
• Apple cider vinegar will prevent the rise of gluten, which can create a tougher crust.
• Mixing with your hands (rather than food processor) will ensure control over the dough.
• Keeping the butter and water as cold as possible makes for a flakier crust!