Imagine a dessert so luxurious it feels like a forbidden love affair between rich dark chocolate, toasted almonds, and sweet coconut. This Chocolate Coconut Almond Tart is not just a dessert—it's a culinary masterpiece that transforms simple ingredients into an extraordinary experience. Whether you're looking to impress dinner guests or treat yourself to a moment of pure bliss, this recipe promises to elevate your dessert game from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made tart crust
- 1 cup dark chocolate chips
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped almonds
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). If using a pre-made tart crust, remove it from refrigeration and allow it to come to room temperature.
- Place the pre-made tart crust into a 9-inch tart pan, carefully pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
- Using a fork, gently prick the bottom of the crust to prevent air bubbles from forming during baking.
- Blind bake the crust for 10-12 minutes until it becomes light golden. Remove from oven and let cool for 5 minutes.
- In a medium saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Remove from heat.
- Add dark chocolate chips to the warm cream and let sit for 2-3 minutes. Whisk until the mixture becomes smooth and glossy.
- Stir in sugar and vanilla extract into the chocolate ganache, mixing until completely incorporated.
- Pour the chocolate ganache into the pre-baked tart shell, spreading it evenly with a spatula.
- Sprinkle chopped almonds and shredded coconut over the top of the chocolate filling, creating an even layer.
- Refrigerate the tart for 2-3 hours or until the chocolate filling is completely set and firm.
- Before serving, let the tart sit at room temperature for 10-15 minutes to soften slightly. Slice and serve chilled.
Tips
- Use high-quality dark chocolate chips for the most intense and smooth ganache.
- Allow the tart crust to come to room temperature before baking to prevent cracking.
- When blind baking, use pie weights or dried beans to keep the crust's shape.
- For extra flavor, lightly toast the almonds and coconut before sprinkling on top.
- Ensure the ganache is completely cooled and set before serving for the best texture.
- Store the tart in the refrigerator, covered, for up to 3-4 days.
- For a more decorative presentation, reserve a few toasted almonds and coconut flakes for garnishing individual slices.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 5g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 30mg
