Coconut and Dark Chocolate Tart with Ginger Caramel
Individual chocolate-crust tarts layered with a crystallized ginger caramel and a coconut milk dark chocolate ganache. Makes six 4-inch tarts.
Ingredients
| 4 oz | 115 g | unsalted butter, softened |
| 5 oz | 140 g | coconut oil |
| 3/4 cup | 180 ml | confectioner's sugar |
| 4 tsp | 20 ml | vanilla extract |
| 1 + 1 | whole egg + egg yolk | |
| 1 1/2 cups | 360 ml | coconut flour (can substitute all-purpose flour but will no longer be gluten-free) |
| 5 tbsp | 75 ml | unsweetened cocoa powder |
| 1 tsp | 5 ml | salt |
| 2 oz | 57 g | dark chocolate, chopped |
| 3/4 cup | 180 ml | heavy cream |
| 6 tbsp | 90 ml | unsalted butter |
| 1 1/2 cups | 360 ml | sugar |
| 1/2 cup | 120 ml | water |
| 1/2 cup | 120 ml | diced crystallized ginger |
| 1 1/2 cup | 360 ml | coconut milk |
| 9 oz | 255 g | dark chocolate, chopped |
| — | diced crystallized ginger (garnish, optional) | |
| — | toasted coconut flakes (garnish, optional) | |
| — | pansies (garnish, optional) | |
| — | left over chocolate ganache and caramel (garnish, optional) |
Instructions
FOR CHOCOLATE CRUST
- In a medium-sized bowl whisk together flour, cocoa powder and salt until completely combined. Set aside.
- Using a mixer, beat together butter, coconut oil and confectioner's sugar, in a different medium-sized bowl, until smooth and fluffy. Mix in vanilla extract and then egg. On low speed, mix in flour mixture until just combined. Don't over mix. Shape dough into a round disk and wrap in plastic wrap. Refrigerate for at least 1 hour and up to 2 days. Can be frozen up to 1 month.
- Lightly spray six 4-inch tart pans, with removable bottoms, in oil. Press dough into tart pans and up the sides. Very gently pierce dough all over with a fork. Refrigerate for 30 minutes.
- Preheat oven to 375°F. Bake crust until sides look dry and bottoms look bubbly, about 12 minutes. Transfer tarts to a rack to cool. If any of the sides have fallen, gently press back up with the back of a spoon or the bottom of a glass. Cool completely.
- Melt dark chocolate in the microwave on low. Apply a thin coating to the inside of the tart shells and allow to harden. This will keep the shells from getting soggy when filled with the caramel and chocolate.
FOR GINGER CARAMEL SAUCE 6. Place the cream and butter in a small saucepan over low heat and warm until the butter has melted; set aside. 7. In a medium saucepan, combine the sugar and water over medium-low heat, stirring until the sugar has dissolved. Increase the heat to high and boil, without stirring, until dark golden and the mixture reaches 340 degrees F on a thermometer. Remove from the heat and slowly whisk in the cream mixture (be cautious, as it will bubble up). Return the saucepan to low heat and cook, stirring constantly, for 5 minutes or until thickened. Allow to cool to room temp. (Can be made 2 days in advance and stored in fridge. Bring back to room temperature before pouring into tart.) 8. Sprinkle a thin layer of chopped crystallized ginger over crusts, saving about 1 tbsp for garnish. Pour caramel sauce over ginger, filling up to about 1/3 way to top of tart shell. Refrigerate until set, at least 30 minutes.
FOR CHOCOLATE GANACHE 9. Place chopped chocolate into a medium sized bowl. In a small sauce pan, bring coconut milk to a simmer. Pour over chopped chocolate and wait to stir until chocolate is mostly melted. Stir until chocolate and coconut milk is smooth and combined. Very carefully pour mixture over caramel layer in crust. Allow tarts to rest and the chocolate ganache come to room temperature. Refrigerate tarts until filling is firm, at least 3 hours.
TO SERVE 10. Remove chocolate tarts about 30 minutes to 1 hour before eating. Drizzle tart with any extra chocolate ganache or ginger caramel that was left over. Decorate top with diced crystallized ginger, toasted coconut flakes and/or edible flowers such as pansies or rose petals.