I’ve eyed Erin’s coconut chocolate tarts for a while now, but it wasn’t until last weekend that I finally gave them ago. I randomly had all of the ingredients on hand, was faced with a few free hours, and knew that both Mother’s Day and a handful of birthdays were on the horizon. You guys? It was the best decision I’ve made in a very, very, long time. Not only are they surprisingly easy, they are RIDICULOUSLY delicious. Like the type of dessert you swear you’re just going to take a single bite of and before you know it the whole thing is gone. GONE! They’re decadent and rich, without being too over-the-top sweet, and someone needs to stop me before I ingest every last one. Though I had every intention on handing them out for various occasions this week, it will be a miracle if any of them make it out of my grasp.
Click for the recipe…
Coconut & Chocolate Tart
An elegant, decadent dessert that will leave you craving more.
12 oz good quality semi-sweet chocolate (I used bakers), chopped
1 tsp. pure vanilla extract
FOR THE TOPPING
1/4 cup unsweetened coconut flakes
1/4 cup slivered almonds
Preheat oven to 350 degrees.
In a food processor, pulse together the flour, salt and coconut until finely ground.
In a separate bowl, mix together the coconut oil and maple syrup.
Pour into food processor and pulse until everything starts coming together.
Place mixture in 9" tart pan (or spread out evenly between six 4" mini tart pans) and press the mixture to cover the bottom, and all the way up the sides. Try to ensure the mixture is spread evenly throughout.
Bake for 10-15 minutes in centre oven rack, until golden brown. Remove from oven and let cool on wire rack.
In the meantime, place your coconut milk in a saucepan and bring just to a boil.
Place your chopped chocolate in a heatproof bowl, and pour boiling coconut milk overtop, stirring until melted and combined. Stir in vanilla.
Next, place your coconut flakes and almonds on a baking sheet and bake in oven until golden brown, 3-5 minutes.
Pour your ganache mixture into your tart shell(s) and place in fridge for 15 minutes. Then sprinkle some of your toasted coconut/almond mixture on top and place back in fridge until set.