I made this tart a couple of weeks ago for a friend of mine that came over. It is very easy to assemble. It has a chewy coconut macaroon crust, a rich chocolate ganache filling and a sprinkle of sea salt adds the final touch. For the crust, I used coconut condensed milk for extra coconut flavor. If you can’t find it, just use regular condensed milk.
This recipe is for a 35x11cm tart mold, preferably with a detachable bottom.
For the coconut macaroon crust:
1 egg white
2 cups of unsweetened shredded coconut
½ cup of coconut condensed milk (you can also use regular condensed milk)
Pinch of salt
For the filling:
320ml of whipping cream
225grs of dark chocolate, chopped
30grs of salted butter
1 teaspoon of vanilla essence
Sea salt for sprinkling over the tart
Preheat your oven to 180C/350F and grease your mold with a bit of vegetable oil.
Start by making the crust. Place egg white, condensed milk, shredded coconut and salt in a large bowl. Mix well. Then press it into the bottom of your prepared baking mold. Try to make the crust as even as possible. I used the back of a spoon to press it into the mold.
Bake it for about 13 minutes until the edges are golden brown. Be careful that the edges don’t burn. Allow it to cool down completely.
Once the crust is cold, start to make the ganache filing. Place the cream and vanilla essence in a medium saucepan over medium heat. Once the cream starts to simmer, turn off the heat. Add the chopped chocolate and butter to the cream. Stir until everything has melted. Then pass it through a sieve to make sure there are no lumps.
Carefully pour the ganache over the crust. Place it in the fridge to set for at least four hours or better overnight.
Sprinkle some sea salt before serving. Enjoy!
Keep it stored in the fridge.