CHOCOLATE GANACHE TARTS WITH COCONUT MACAROON CRUST (GF + PALEO)
These Chocolate Ganache Tarts with Coconut Macaroon Crust are Paleo, gluten-free + refined sugar-free, but you'd never guess from the decadent vegan chocolate ganache or sweet and chewy crust.
Provided by Rachel Conners
Categories Dessert
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F. Lightly grease 3 mini tart pans or one larger (8" to 10″) tart pan.
- In a stand mixer or bowl and electric mixer, whip egg whites and salt until stiff peaks form. Add in the honey and vanilla extract, and then fold in the coconut until completely combined.
- Press the coconut mixture into the tart pan(s), including on the sides of the pan. Place on a baking sheet and bake for 25-30 minutes, or until golden brown. Make the chocolate filling while the crust cools.
- Place the dark chocolate in a bowl. Microwave the canned coconut milk for 1 minute in a microwaveable bowl or measuring cup, or until bubbling. Pour over the dark chocolate. Let stand for 2 minutes; whisk until smooth.
- Divide the chocolate filling between the tart pans and shake gently to even the chocolate out. Garnish with toasted coconut. Let cool in the refrigerator for 2 hours before serving.
COCONUT TART
The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Dinner, Treat
Time 1h10m
Yield Cuts into 8 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn't catch. Set aside to cool.
- Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
- Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.
Nutrition Facts : Calories 567 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.73 milligram of sodium
DARK CHOCOLATE COCONUT CREAM TART
You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).
Provided by Kardea Brown
Categories dessert
Time 2h20m
Yield One 10-inch tart (6 to 8 servings)
Number Of Ingredients 23
Steps:
- For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
- Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
- For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (do not 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.
- For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
- Spoon the whipped cream over the tart and garnish as desired.
COCONUT CHOCOLATE TARTS
Steps:
- Preheat the oven to 400 degrees F.
- In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay.
- Separate and spread the mixture evenly into 20 6-inch tart pans. Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes.
- Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer. Whisk in the ancho powder, cayenne pepper, pasilla powder and salt.
- Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells.
- Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours.
- Serve the tarts cold.
CHOCOLATE TART WITH COCONUT MACAROON CRUST
This rich tart tastes like a Almond Joy candy bar. From Cooking Pleasures Magazine. Chill time 4 hours, standing time 30 minutes not included in prep time.
Provided by LMillerRN
Categories Tarts
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350. In a medium bowl, stir together all crust ingredients. Gently press mixture in bottom and up side of 9 in tart pan with removeable bottom.
- Bake 12-15 minutes or until golden brown. Cool completely on wire rack, about 30 minutes.
- Meanwhile place whipping cream and chocolate in med microwave safe bowl. Microwave on med 1 minute 40 seconds to 2 minutes or until chocolate is almost melted; stir until smooth. Stir in almond extract. Pour into cooled crust; refrigerate 45 minutes. Sprinkle almonds around edge.
- Refrigerated 4 hours or until set. Cover until ready to serve. Let stand at room temperature 15-30 minutes before serving.
- Tip: to toast almonds, place on baking sheet, bake at 375 for 5 minutes, or until golden brown.
Nutrition Facts : Calories 355.7, Fat 34.5, SaturatedFat 22.4, Cholesterol 45.8, Sodium 61.7, Carbohydrate 17.9, Fiber 6.6, Sugar 6.2, Protein 5.1
COCONUT CHOCOLATE TARTS
Make and share this Coconut Chocolate Tarts recipe from Food.com.
Provided by KitchenManiac
Categories Tarts
Time 20m
Yield 8 Tarts
Number Of Ingredients 5
Steps:
- Preheat oven to 350F (180C).
- Place the egg whites, sugar and coconut in a bowl and mix to combine them.
- With wetted hands or a spoon, press the coconut mixture into eight 3/4 cup (6 fl oz) capacity, deep muffin tins, covering the base and sides to make a shell.
- Place in a preheated oven and bake for 8-10 minutes or until the shells are just beginning to turn a light golden colour.
- Cool the shells for 1 minute, then gently remove them from the tin and place on a wire rack to cool.
- Make the filling while the bases are cooking.
- Place the cream in a saucepan over medium heat and heat until almost boiling.
- Remove the cream from heat.
- Add the chopped chocolate and stir through until the chocolate has melted and the filling is smooth.
- Pour the chocolate filling into the coconut tart shells and place in the freezer for 10 minutes or until the chocolate filling is set.
- Serve with coffee or berries as a dessert.
CHOCOLATE MACAROON CRUST
Use this recipe to make our Coconut Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. In a medium bowl, combine chocolate, butter, sugar, coconut, and salt. Using your hands, mix until well combined.
- Press mixture into bottom and all the way up sides of prepared pieplate. Bake until firm but not yet browned, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead, and refrigerated, covered with plastic wrap.
CHOCOLATE & CARDAMOM COCONUT TART
This holiday-worthy tart with a cardamom-scented crust is my nod to our family's Scandinavian heritage. The filling is rich in all the right ways, with coconut, cranberries and chocolate. -Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Cream butter, sugar and orange zest until light and fluffy, 5-7 minutes. Beat in egg. Add flour and cardamom, mixing well. Divide dough in half. Cover and refrigerate for 30 minutes., Meanwhile, pulse pistachios in a food processor until finely chopped; remove. Repeat with cranberries. For filling, in a small bowl combine the chopped cranberries, coconut, 1/3 cup bittersweet chocolate chips, milk and 1/3 cup chopped pistachios. , Press half the dough onto bottom and 1/4 in. up sides of a greased 9-in. springform pan. Spread cranberry mixture over dough. Between sheets of waxed paper, roll remaining dough into a 9-in. circle. Remove top sheet of paper. Gently flip dough and place over pistachio filling; remove remaining paper. Press dough around edge to seal. Place pan on a 15x10-in. rimmed baking pan., Bake until golden brown, 50-60 minutes. Cool in pan 15 minutes. Loosen sides from pan with a knife; cool completely. Remove rim from pan. Microwave white baking chips on high until melted, stirring every 30 seconds; remove. Repeat with remaining 1/2 cup bittersweet chips. Drizzle tart with white and bittersweet melted chocolate. Sprinkle with remaining 1/3 cup chopped pistachios and, if desired, shredded orange zest., Freeze option: Cover and freeze unbaked tart. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 325°. Place tart on a baking sheet; cover loosely with foil. Bake as directed, increasing time as necessary. Cool and top as directed.
Nutrition Facts : Calories 449 calories, Fat 25g fat (15g saturated fat), Cholesterol 58mg cholesterol, Sodium 185mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 2g fiber), Protein 6g protein.
COCONUT MACAROON PIE WITH CHOCOLATE GANACHE
Coconut pie lovers will be in heaven with this delectable pie covered with a rich and silky chocolate ganache. I reminiscent of good old-fashioned candy.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 9-in. pie plate with pastry; flute edges. Set aside., In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating on high speed until thick and lemon-colored. Beat in the cream, butter, lemon juice, salt and extract. Fold in coconut., With clean beaters, beat egg whites on medium speed until soft peaks form; beat on high until stiff peaks form. Gradually fold into coconut mixture. Pour into pastry shell., Bake at 375° for 40-50 minutes or until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and corn syrup just to a boil. Pour over chocolate; whisk until smooth. Drizzle over pie. Refrigerate until set.
Nutrition Facts : Calories 575 calories, Fat 39g fat (23g saturated fat), Cholesterol 126mg cholesterol, Sodium 278mg sodium, Carbohydrate 59g carbohydrate (37g sugars, Fiber 3g fiber), Protein 6g protein.
COCONUT MACAROON TARTLETS
Try these chocolate-filled bite-size wonders, which make clever use of shredded coconut to form the crust, for a delicious, unique Passover dessert. This recipe was adapted from "Martha Stewart's Pies and Tarts."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 350 degrees.
- In a large bowl, combine coconut, egg whites, and sugar until mixture holds together when squeezed.
- Form 1 heaping tablespoon coconut mixture into a ball. Press ball into a 2-inch brioche or tartlet tin (or mini muffin cup), making a thumbprint in the center and pressing out so mixture forms a 1/4-inch-thick crust. Repeat with remaining coconut mixture. Place tins on rimmed baking sheet.
- Bake crusts until golden brown, about 25 minutes. Set crusts aside until cool enough to handle. Unmold crusts onto a wire rack to cool completely.
- Make the ganache: Place both chocolates in a heatproof bowl; set aside. In a small saucepan, combine cream, honey, and salt; bring to a boil over medium-high heat. Pour cream mixture over chocolate and let stand until chocolate is melted, about 5 minutes. Whisk to make smooth.
- Strain chocolate mixture through a fine mesh sieve into a medium bowl; stir in vanilla extract. Pour ganache into baked tartlet shells, spreading with a spatula to make smooth.
- Make the topping: Pour cream into a chilled mixing bowl. Scrape vanilla seeds into cream; reserve pod for another use. Whisk until soft peaks form. Top ganache with whipped cream; top with toasted shaved coconut and serve.
COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Provided by Briana Holt
Categories Chocolate Dessert Kid-Friendly Wheat/Gluten-Free Coconut Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9" pie
Number Of Ingredients 23
Steps:
- Crust:
- Preheat oven to 325°F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
- Custard and assembly:
- Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Cover and let sit off heat 30 minutes.
- Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool. Toast coconut on same baking sheet, tossing once, until edges are golden, about 4 minutes.
- Stir almonds into melted chocolate in a small bowl. Spread in an even layer on a sheet of parchment paper. Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes. Coarsely chop, then cover and chill.
- Pluck out lime zest and pandan leaf from milk mixture; discard. Return milk mixture to a simmer. Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine. Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture. Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding). Remove from heat and whisk in butter and lime juice.
- Scrape custard into crust and press a piece of plastic wrap against surface. Chill until set, about 2 hours.
- Just before serving, whip cream and remaining 2 tablespoons sugar in a small bowl to medium-stiff peaks. Spoon over custard, leaving about a 1" border, and swirl decoratively. Scatter chocolatealmond mixture around perimeter.
- Do ahead:
- Pie (without whipped cream) can be made 3 days ahead; keep chilled.
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- Ingredients. Making the chocolate tarts requires very few ingredients. While there is alcohol in the tarts, the heat cooks out the alcoholic part and just leaves the taste, so kids and adults can enjoy this delicious treat!
- Crush the Cookies. To begin making this treat, first start by heating the oven to 350 F. Using a muffin dish or tart pan (for one giant tart as opposed to multiple little ones), spray with nonstick cooking spray.
- Making the Filling. Using a 1 quart saucepan, heat 3/4 of the cup of cream on the stove at medium heat until it comes to a boil. Add the chocolate chips into the saucepan and remove it from the heat.
- Top It All Off. To finish this dessert off, pour the remaining 1/4 cup of cream into a mixing bowl. Add the sugar and mix with a beater at medium speed to make homemade whipped cream.
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