It’s early September in Piedmont and it is rough going outside for myriad reasons. There’s the pandemic. Unhealthy air quality due to the wildfires. And an excessive heat wave with record-breaking temperatures. If there was ever a time when I had to rely upon preparing food at home with what is at hand: This. Is. The. Time.
This is not the time to deny ourselves dessert. Especially chocolate dessert with a coconut crust that is reminiscent of shortbread.
Using about a dozen ingredients, the chocolate tart with coconut crust delivers on taste, texture, and is special-occasion ready. It’s “Blursday”, that’s special, right?
This recipe lives up to “approachable scratch cooking”. Thanks to the www, I was able to find several sources of inspiration. Here’s the original crust from bake or break, that’s available for another day; and to Makinze Gore’s chocolate tart featured on delish for a double chocolate-y dose.
The crust is press-in and needs only minimal use of the oven. I made it in a toaster oven, which minimized heating up the entire kitchen for a few short baking periods. Remember we’re in a heat wave! (But you will want to prepare this tart all year long.)
The ganache is as easy as boiling water, well, heavy cream. Stir. Fill. Chill. Serve.
Advance tips: Do not use chocolate chips for the ganache. Chocolate chips are designed to not melt. Choose a chocolate you enjoy eating on its own. It is the primary flavor of the tart and important you like the chocolate. It doesn’t have to be an expensive brand. I like Guittard chocolate and appreciate they offer organic options. We have several delicious chocolates produced in the Bay Area if you want to support local businesses.
Chocolate Coconut Tart
Ingredients
For the coconut crust:
- 1/2 cup unsalted butter very cold and cut into 1/2" pieces
- 3/4 cup unsweetened coconut finely shredded
- 1-1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons heavy cream very cold
- 1/2 teaspoon coconut extract
For the chocolate ganache filling:
- 9 ounces semi-sweet chocolate roughly chopped
- 1/3 cup heaving cream room temperature
- 1/4 cup sour cream room temperature
- 1/4 - 1/2 teaspoon sea salt to taste
- Additional toasted coconut flakes for garnish, optional
Instructions
Prepare the crust:
- Preheat oven (I used a toaster oven) to 350° F. Place the coconut in a single layer on a flat pan or dish. Bake until just golden, about 5 minutes. Check frequently and stir as needed to ensure even toasting, watching carefully so it doesn't burn. It will take less time in a toaster oven due to the closeness of the heat source to the coconut. Set aside to cool completely.
- Place the cooled coconut, flour, sugar and salt in the bowl of a food processor. Pulse a few times to mix. Add the chilled pieces of butter and pulse 8 - 10 times until the butter is the size of small peas. Add the chilled heavy cream and coconut extract, and pule another 4 - 5 times to fully incorporate. (This can also be done using a pastry blender, the 2-knives cutting method, or with your fingers if your kitchen is cool enough.)
- Transfer the mixture into a 9-inch pie plate or tart pan with a removable bottom. Spread it evenly, but with more around the edges. First press the crust up the sides of the pan, using your fingers, to firmly affix about a 1/4" edging. Press the remainder of the mixture evenly across the bottom. Using a flat-bottomed measuring cup or wide spoon will help with evenness and minimize melting the butter. If the butter does get melty, put the pan in the refrigerator for 20 minutes to re-chill it, then finishing pressing.
- Bake in a 350° F oven for 15 - 18 minutes, or until the crust is golden brown. Set aside and cool completely.
Prepare the chocolate ganache filling:
- Place chopped chocolate in a heat-proof bowl. In a small pot over low heat, bring the heavy cream to a bare simmer. Pour hot cream over the chocolate and let stand 1 - 2 minutes, then stir to ensure the chocolate has melted. Add sour cream and salt, then whisk until completely smooth.
- Pour ganache over the cooled crust and smooth the top with an offset spatula. Refrigerate until the filling is set, at least 1 hour.
- Add additional toasted coconut flakes as a garnish before serving. (I let the tart sit at room terperature for about 10 minutes to ensure smooth slicing through the ganache.)
