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Coconut Chocolate Tart with Vanilla Ice Cream
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 cold water
- 1 cup of sweetened shredded coconut
- 1 1/2 cups of heavy cream
- 8 ounces of semisweet chocolate, chopped
- 1 teaspoon of vanilla extract
- 1 pint of vanilla ice cream
Instructions
- Preheat the oven to 375°F. Grease a 9-inch tart pan with a removable bottom.
- 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 1/2 cup of cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and 1/4 cup of cold water. Pulse until the dough comes together.
- Press the dough into the prepared tart pan, covering the bottom and up the sides. Prick the bottom with a fork.
- Bake the crust for 15-18 minutes, or until set. Remove from the oven and let it cool completely.
- Spread 1 cup of sweetened shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, or until golden brown. Let it cool.
- In a saucepan, heat 1 1/2 cups of heavy cream until it just begins to simmer. Remove from the heat and add 8 ounces of chopped semisweet chocolate. Let it sit for 1 minute, then stir until smooth. Stir in 1 teaspoon of vanilla extract.
- Pour the chocolate ganache into the cooled tart shell and spread it evenly. Sprinkle the toasted coconut over the top.
- Refrigerate the tart for at least 2 hours, or until the ganache is set.
- Serve each slice of the coconut chocolate tart with a scoop of vanilla ice cream on the side. Enjoy!
The Coconut Chocolate Tart with a scoop of vanilla ice cream is a decadent dessert that combines the rich flavors of coconut and chocolate with the creamy sweetness of vanilla ice cream. This indulgent treat has a history rooted in the fusion of tropical and European flavors, with influences from regions like the Caribbean and France. Renowned chefs like Dominique Ansel and Martha Stewart have popularized this dessert, infusing their own unique twists and techniques into the recipe. The best versions of this dish can be found in upscale patisseries and fine dining restaurants, where pastry chefs meticulously craft the perfect balance of coconut, chocolate, and vanilla flavors. To make this dessert at home, it's crucial to use high-quality chocolate and fresh coconut to achieve the ideal texture and taste. Alternatively, some recipes incorporate a layer of caramel or a sprinkle of sea salt to add a contrasting element of sweetness and savory complexity. Whether enjoyed at a Michelin-starred restaurant or homemade with a personal touch, the Coconut Chocolate Tart with a scoop of vanilla ice cream is a delightful indulgence for any dessert enthusiast.
55 min
8
380 calories
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