Step 1

Position a rack in the center of the oven and preheat to 350ºF. Spray a loose-bottom, 9-inch round tart pan lightly with cooking spray and set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the sweet rice and almond flours with the cocoa powder, tapioca starch, sugar and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3–5 minutes. (It will seem as though the dough won’t come together, but don’t worry – it will!)

Step 3

Dump about half of the crumbs into the prepared pan and press evenly into the sides of the pan. Add the remaining crumbs and press evenly into the bottom – it usually takes me about 10 minutes to make it look pretty.

Step 4

Place the pan on a rimmed baking sheet to catch any drips and bake until slightly puffed and firm to the touch, 20-25 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool. While the crust is still hot, scatter the chocolate in the bottom and let sit a few moments to melt. Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust. Let cool completely.

Step 5

Place the chocolate and tahini in a medium-sized heatproof bowl and set aside. In a small saucepan, combine the maple, coconut milk, and salt. Place over medium heat and bring to just below a simmer. Pour the hot coconut milk over the chocolate and tahini. Stir until melted and smooth. You can either pour the warm filling directly into the baked tart shell. Or chill the filling for about 20 minutes, stirring every five minutes or so, until cool enough to hold a shape, then spread evenly into the baked tart shell. Chill until set, at least 2 hours and up to overnight.

Step 6

In a small saucepan, combine the remaining coconut milk and coconut sugar. Bring to a simmer over medium heat. Lower to maintain a gentle simmer and cook, stirring frequently, until thickened and darkened in color, 5-10 minutes. Remove from the heat and stir in the vegan butter, tahini, salt, and vanilla. Use warm or chill until needed; rewarm to serve.

Step 7

Remove the chilled can from the refrigerator. Open the can from the bottom and pour off all the watery liquid that should had separated. Scoop out the solidified cream into the bowl of a stand mixer fitted with the whip attachment. Add the powdered sugar and vanilla. Whip on high speed until fluffy and thick, 1-2 minutes. Chill if not using right away.

Step 8

Remove the sides from the tart pan and use a small, offset spatula to release the tart from the bottom of the pan. Place on a serving platter or cutting board. Swirl the whipped coconut cream over the top of the tart and drizzle and swirl with some of the caramel. Top with chopped chocolate and flaky salt, passing more caramel sauce at the table.

Step 9

Extra tart will keep well, covered and refrigerated, for up to 3 days.