Step 1

Bring the milk to a boil. Add the almond milk and coconut milk to a saucepan and heat it over medium heat. Once it has reached a simmer, turn off the heat.

Step 2

Add the chocolate. Add the chopped chocolate to the hot milk and whisk until it is completely melted and fully combined with the milk. The texture should be silky smooth.

Step 3

Fill the pie crust. Pour the chocolate ganache into your baked pie crust. Gently wiggle the pie plate on your counter to remove the possible air bubbles.

Step 4

Chill. Finally, let the ganache tart cool down for 15 minutes at room temperature before chilling in the refrigerator for at least 6 hours. The ganache will set and become firmer.

Step 5

Enjoy chilled with a drizzle of caramel sauce or topped with fresh berries! This chocolate tart will keep for up to 6 days in the refrigerator.