Description
This Toasted Coconut Chocolate Tart is a luscious and decadent dessert featuring a rich cocoa crust filled with creamy semi-sweet chocolate ganache and topped with perfectly toasted sweetened shredded coconut. The combination of smooth chocolate and crunchy toasted coconut creates a delightful texture contrast and an irresistible tropical twist to a classic chocolate tart.
Ingredients
Scale
For the Crust:
- 1 ½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 2 tablespoons cold water
For the Filling:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping:
- 1 cup sweetened shredded coconut
- 1 tablespoon granulated sugar (optional, for extra sweetness)
Instructions
- Prepare the Tart Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, cocoa powder, powdered sugar, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and cold water until the dough comes together, adding a teaspoon more water if too crumbly. Press the dough evenly into the bottom and up the sides of a tart pan with a removable bottom. Prick the bottom with a fork to prevent bubbling.
- Bake the Crust: Bake the crust in the preheated oven for about 15-20 minutes, until set but not browned. Remove from the oven and let it cool completely.
- Prepare the Chocolate Filling: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat. Add the chopped semi-sweet chocolate and let it sit for a minute, then stir until smooth. Stir in the vanilla extract and salt until well incorporated.
- Fill the Tart: Pour the chocolate filling into the cooled tart crust, spreading it evenly. Place the tart in the refrigerator for at least 1 hour to set.
- Toast the Coconut: While the tart is chilling, spread the shredded coconut on a baking sheet. If desired, sprinkle with granulated sugar for extra sweetness. Toast in the oven at 350°F (175°C) for 5-7 minutes or until golden brown, stirring occasionally to prevent burning. Monitor closely to avoid burning.
- Assemble the Tart: Once the tart has set, remove it from the refrigerator and sprinkle the toasted coconut evenly over the chocolate filling.
- Serve: Carefully slice the tart and serve chilled or at room temperature. For an indulgent touch, pair with whipped cream or a scoop of vanilla ice cream.
Notes
- For a healthier crust, substitute all-purpose flour with whole wheat flour.
- To make a dairy-free version, replace unsalted butter with coconut oil and use dairy-free chocolate.
- Dark chocolate can be used in place of semi-sweet for a richer flavor.
- Keep a close watch while toasting coconut as it can burn quickly.
- Optional granulated sugar on the coconut adds extra sweetness but can be omitted if preferred.
