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Coconut Chocolate Tart with Toasted Coconut Flakes
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1/4 cup cold water
- 1 cup sweetened shredded coconut
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1/4 cup toasted coconut flakes, for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine 1 1/4 cups of flour, 1/4 cup of cocoa powder, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt. Pulse to mix.
- Add 1/2 cup of cold, cubed unsalted butter to the food processor and pulse until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and 1/4 cup of cold water to the mixture and pulse until the dough comes together.
- Press the dough into a 9-inch tart pan with a removable bottom, making sure to evenly cover the bottom and sides. Prick the bottom of the crust with a fork.
- Bake the crust for 15-18 minutes, or until set. Remove from the oven and let it cool completely.
- While the crust is cooling, spread 1 cup of sweetened shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown. Set aside to cool.
- In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer. Remove from heat and add 8 ounces of chopped semisweet chocolate. Let it sit for 1-2 minutes, then stir until smooth. Stir in 1 teaspoon of vanilla extract.
- Pour the chocolate ganache into the cooled tart crust and spread it evenly. Refrigerate for at least 2 hours, or until set.
- Before serving, sprinkle the top of the tart with 1/4 cup of toasted coconut flakes. Slice and enjoy!
The Coconut Chocolate Tart is a delectable dessert that combines the rich, indulgent flavors of chocolate with the tropical sweetness of coconut. This tantalizing treat has a history rooted in the fusion of European and tropical culinary traditions. Renowned chefs like Pierre Hermé and David Lebovitz have popularized this dessert, infusing it with their own unique twists. The best versions of this dish can be found in upscale patisseries and fine dining restaurants, particularly in regions with a strong tradition of pastry-making, such as France and Belgium. The key to a perfect Coconut Chocolate Tart lies in achieving a delicate balance between the creamy coconut filling and the decadent chocolate ganache, all complemented by the crunch of toasted coconut flakes on top. Whether enjoyed as a standalone dessert or paired with a scoop of vanilla ice cream, this tart is a true delight for the senses.
55 min
8
380 calories
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