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Chocolate coconut tart (accidentally vegan)

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Rating: 4; Vote: 2

Chocolate coconut tart - accidentally vegan Recipe, makes 1 9-inch (23cm) diameter tart or 4 4. 5-inch (11cm) tartlets For the crust: These quantities yield a tart that is half crust, half filling. If you want more traditional proportions, reduce the crust ingredient amounts by a third. 1 (120g) cup all-purpose flour 1/2 cup (50g) almond flour (could replace with more AP flour, or fine coconut flakes) 1/2 cup (100g) sugar 1/2 cup (8 tablespoons, 110g) coconut oil (virgin tastes more like coconut, if you want that) 1/2 teaspoon (3g) kosher salt For the ganache filling: 1 14oz (400mL) can coconut cream, or milk if you can't find cream (I like the Thai style) 1 cup (170g) solid chocolate, chips or chopped 1-3 tablespoons syrup (optional, could be corn syrup or any other neutral syrup) 1 teaspoon vanilla, almond or coconut extract (optional) Optional garnish ideas: a few raspberries, flaky salt, powdered sugar, etc. Check if your coconut oil is solid at your room temperature. If it's not, chill it until it is solid (but not too cold and hard that you can't work with it. Assemble all the crust ingredients, and cut the solid coconut fat into everything else until you have a coarse breadcrumb consistency. You can do this by pulsing everything in a food processor, or do what I do in the video and just use a pastry cutter or a fork to squish all the big chunks of fat into tiny bits dispersed through everything else. Heat your oven to 350 F/180 C. Mold all of the crumb into your tart pan (or tartlet pans, pinching it into the corner so that it won't be too thick in there after the crust melts and slumps down the sides a bit in the oven. You can use the bottom of a glass or a measuring cup to compress the crumb smoothly and evenly into the pan(s. Places the pan(s) on a baking tray to catch and drippings, and bake it for 15-25 minutes, depending on how brown you want it to taste. You can take it out any time after it's gone molten and bubbly. The darker, the stronger the caramelized flavor, and the harder the crust will be. Cool the crust(s) thoroughly before making the ganache and filling them. To make the ganache, lift all of the semi-solid white fat off the top of the coconut cream/milk can and put it in a microwave-safe measuring jug. If necessary, pour in enough of the remaining semi-clear coconut water to give you 1 cup (240mL) liquid. Stir in the chocolate I measure it by displacement, stirring in enough chocolate to give me two total cups (480mL) of stuff. Microwave the coconut cream and chocolate on half-power for a couple minutes, just until you see the first sign of chocolate melting. Take it out and see if you can stir it smooth if you keep stirring, it'll probably melt smooth at a surprisingly low temperature. If you can't stir it smooth, microwave it again, just long enough until you can stir it together. Taste the ganache and see if you think it needs to be sweeter. Stir in syrup to taste, along with a the vanilla or any other flavoring you want to add. Don't add salt the crust is salty. Put the tart shell(s) in a safe, flat spot in the refrigerator, and then pour the ganache directly in, right up to the brim. It's OK if it goes past your wall of crust. Refrigerate until solid, at least a couple hours and preferably overnight. Put a thin layer of hot tap water into a shallow, flat vessel, like a pie pan. Take the tart(s) out of the refrigerator and put into the hot water for a few seconds to soften the stuff that's stuck to the walls of the tart pan(s. This should allow you to push the tart(s) up out of the removable ring(s. You can use a knife to lever off the bottom plate, or just leave it on. I recommend putting the tart(s) on a cutting board and cutting out wedges. I like garnishing with flakey salt on top, but you do you
Date: 2020-12-04

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Comments and reviews: 9

Jadduck
00: 48 gluten-free flour in lieu of all the flour in this recipe, right? Surely if you used gluten-free flour for the entire recipe then the crust would be incredibly fragile and brittle (I doubt it would even bake into a standing crust.
If you meant gluten-free flour (if you're a coeliac) in addition to the original 1 cup of all-purpose, then it defeats the entire point of using gluten-free. since coeliacs can't have gluten at all.
I'm willing to try this recipe, but I really think it won't yield the same results if you use replace the flour with a gluten-free alternative.
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Isiloron
In Sweden we have a popular candy around christmas called Ischoklad (Ice chocolate. It is a mix of chocolate and coconut oil and has the same cooling effect you describe. According to wikipedia the reason it feels cool when you eat it is because the melting temperature of the oil is lower than your body temperature which makes it absorb your body heat.
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cyann410
This is my favorite kind of recipe! I made one similar that was made with hazelnuts in place of the almonds, and had no coconut. It made a dessert lover out of my son who doesn t eat sweets. But this one sounds so much better to me with the coconut! Making it tonight!
My son wants a pasta machine for Christmas. Can you recommend one?
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Big
The speaker a great tie-in, but I absolutely detest that scummy business practice where the seller marks up their product to an absurd degree and then offers huge (fake) discounts. They ought to just sell the thing as the 70 speaker that it actually is instead of pretending anyone's buying it for 229.
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tylerrip11
Hey adam! I love your videos I want to make your deserts all the time but my partner is diabetic and allerigic to nuts. I was wondering if you could have do some diabetic safe treats or food using things like coconut flour and other allergy safe diabetic flours
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Samuel
You are not imagining the cooling mouth feel. The coconut fat melts in your mouth and as it melts it consumes energy in the form of heat from its surroundings. The German treat called Eiskonfekt (english ice confectionery) also uses this effect.
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McRaylie
Regarding the cooling mouthfeel, I think you might be onto something. When I eat the Christmas candy Ice confect/eis konfekt I get the same slight cooling sensation, and it s made with coconut fat.
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Raef
just a note that those chocolate chips contain whole milk powder. i assume the recipe will work just as well with dark chocolate, but that would have been a good thing to mention adam
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Kakka
Could you try making Christmas tarts. I don't know what they are called in English but they're made from the same dough as croissants but twisted into stars and filled with jam.
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