Cashew-Coconut Tart In Chocolate Crust
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour2 cup
Sugar1 cup
Unsweetened Cocoa Powder1 tsp
Salt (generous)1 cup
Heavy Whipping Cream1 cup
Pure Maple Syrup1.5 tbsps
Ginger (finely chopped peeled fresh)2 cups can
Salted Roasted Cashews (lightly)Directions:
1
For crust: Spray 11-inch-diameter tart pan with removable bottom with nonstick spray
2
Blend flour, sugar, cocoa, and salt in processor 5 seconds
3
Add butter and blend until moist sandy texture forms
4
Add 1 1/2 tablespoons ice water and blend until dough comes together
5
Press dough evenly onto bottom and up sides of prepared pan
6
Chill crust 30 minutes
7
Preheat oven to 350°F
8
Place crust on baking sheet
9
Bake crust until dry-looking and slightly puffed, about 18 minutes
10
Cool crust on rack completely
11
Maintain oven temperature
12
Spray 11-inch-diameter tart pan with removable bottom with nonstick spray
13
Blend flour, sugar, cocoa, and salt in processor 5 seconds
14
Add butter and blend until moist sandy texture forms
15
Add 1 1/2 tablespoons ice water and blend until dough comes together
16
Press dough evenly onto bottom and up sides of prepared pan
17
Chill crust 30 minutes
18
Preheat oven to 350°F
19
Place crust on baking sheet
20
Bake crust until dry-looking and slightly puffed, about 18 minutes
21
Cool crust on rack completely
22
Maintain oven temperature
23
For filling: Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves
24
Attach candy thermometer to side of pan
25
Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes
26
Mix in cashews and coconut
27
Cool 20 minutes
28
Place chopped chocolate in small microwave-safe bowl
29
Cook at medium setting in 15-second intervals until soft and beginning to melt
30
Stir until completely melted and smooth
31
Brush enough chocolate over inside of crust to coat completely
32
Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish)
33
Pour filling into crust
34
Place tart on rimmed baking sheet
35
Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes
36
Transfer tart to rack
37
Cool completely
38
Remelt reserved chocolate in microwave
39
Drizzle chocolate over tart in lacy pattern
40
(Can be made 1 day ahead
41
Cover; store at room temperature
42
) Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves
43
Attach candy thermometer to side of pan
44
Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes
45
Mix in cashews and coconut
46
Cool 20 minutes
47
Place chopped chocolate in small microwave-safe bowl
48
Cook at medium setting in 15-second intervals until soft and beginning to melt
49
Stir until completely melted and smooth
50
Brush enough chocolate over inside of crust to coat completely
51
Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish)
52
Pour filling into crust
53
Place tart on rimmed baking sheet
54
Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes
55
Transfer tart to rack
56
Cool completely
57
Remelt reserved chocolate in microwave
58
Drizzle chocolate over tart in lacy pattern
59
(Can be made 1 day ahead
60
Cover; store at room temperature)