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Coconut Chocolate Tart
Created by: Howcan Team
Ingredients
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1/2 cup of granulated sugar
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1 large egg yolk
- 1/4 cup of ice water
- 1 1/2 cups of sweetened shredded coconut
- 1 1/4 cups of heavy cream
- 8 ounces of semisweet chocolate, chopped
- 1 teaspoon of vanilla extract
Instructions
- In a food processor, combine 1 1/2 cups of flour, 1/2 cup of cocoa powder, 1/2 cup of sugar, and 1/2 teaspoon of salt. Pulse to mix.
- Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water, and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently to bring it together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5 minutes. Let the crust cool completely.
- Spread the shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally, until golden brown. Set aside to cool.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for 1-2 minutes, then stir until smooth. Stir in the vanilla extract.
- Spread the toasted coconut evenly over the bottom of the cooled tart crust. Pour the chocolate ganache over the coconut and smooth the top with a spatula.
- Refrigerate the tart for at least 2 hours, or until the chocolate is set.
- Slice and serve the coconut chocolate tart, and enjoy!
The coconut chocolate tart is a decadent dessert that originated in the tropical regions of Southeast Asia, where coconuts are abundant. This rich and indulgent treat combines the sweetness of coconut with the richness of chocolate in a buttery tart crust. Renowned pastry chefs like Pierre Hermé and Dominique Ansel have put their own spin on this classic dessert, elevating it to gourmet status. The best versions of this dish can be found in upscale patisseries and fine dining restaurants in cosmopolitan cities like Paris, New York, and Singapore. The key to a perfect coconut chocolate tart lies in the balance of flavors and the quality of ingredients, particularly the coconut and chocolate. For a unique twist, some chefs incorporate exotic ingredients like lemongrass or pandan to infuse the tart with an extra layer of flavor.
55 min
8
320 calories
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