Dark Chocolate Coconut Cream Tart Recipe

Level: Intermediate
Yield: One 10-inch tart (6 to 8 servings)
Nutritional Analysis Per Serving Serving Size 1 of 8 servings Calories 716 Total Fat 52 g Saturated Fat 33 g Carbohydrates 60 g Dietary Fiber 4 g Sugar 46 g Protein 8 g Cholesterol 177 mg Sodium 236 mg

Total: 2 hr 20 min (includes cooling and chilling times)
Active: 50 min

Imagine the irresistible joy of your favorite candy barcreamy coconut, silky chocolate, and a whisper of almondtransformed into an epic tart that's even more decadent. Dive into this showstopper dessert that'll wow your guests and satisfy every sweet craving!

Crust:

• 6 tablespoons unsalted butter, melted, plus extra for greasing the tart pan
• 3/4 cup sliced almonds, toasted
• 1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed, not crumbs)
• 1/3 cup granulated sugar
• 1/4 teaspoon kosher salt

Ganache:

• One 4-ounce semisweet chocolate bar, chopped
• 1/3 cup heavy whipping cream
• 1 tablespoon light corn syrup

Filling:

• One 13.5-ounce can coconut milk
• 1 cup whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• Pinch of kosher salt
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sweetened flaked coconut, toasted

Almond Whipped Cream:

• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon almond extract, optional

Garnish:

• Toasted coconut chips, optional
• Toasted sliced almonds, optional
• Dark chocolate curls, optional

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Special equipment:

• A 10-inch tart pan with a removable bottom

1. For the crust: Preheat the oven to 375 degrees F. Lightly butter a 10-inch tart pan with a removable bottom. Place the toasted almonds in a food processor and pulse until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until well combined. Gradually add the melted butter and pulse until a dough forms. Press the mixture into the bottom and up the sides of the tart pan. Bake until the crust is set, about 13 to 15 minutes. Allow to cool to room temperature, about 30 minutes.
2. Place the chopped chocolate in a medium bowl. In a small saucepan, heat the heavy cream and corn syrup until just simmering. Pour the hot cream mixture over the chocolate and stir until the chocolate is melted and the mixture is smooth. Pour the ganache into the cooled crust. Refrigerate or freeze until firm, about 15 minutes.
3. For the filling: In a medium saucepan, bring the coconut milk and whole milk to a simmer. In a stand mixer fitted with the whisk attachment, beat the egg yolks, granulated sugar, cornstarch, and salt until pale and thickened. Slowly add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
4. Cook over medium-low heat, whisking constantly, until the mixture thickens (do not let it boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
5. For the almond whipped cream: In a large bowl, beat the heavy cream and confectioners' sugar until soft peaks form. Add the almond extract, if using, and continue beating until stiff peaks form.
6. Spoon the whipped cream over the tart and garnish as desired.