holy snow day!!! my neck of the woods is getting hit with snow all week long which means i am staying in the kitchen where it is warm. today is part two of valentine's week & of course it involves chocolate. when it comes to valentine's day, i am quite traditional in the sense that there has to be chocolate. flowers i can do without, but give me ALL the chocolate desserts i can handle! this chocolate coconut tart is so decadent, it will satisfy every chocolate lovers craving. it is a no bake tart with a ganache style filling. to give it a coconut flavour twist, i incorporated flaked coconut in the graham cracker crust & used lorann oils coconut bakery emulsion in the chocolate filling! it adds the perfect punch of coconut flavour without over powering the richness from the dark chocolate & cream. because the tarts main ingredient is dark chocolate, i reccomend using the highest quality chocolate you can get your hands on!
ingredients
for the crust
- 2 cups graham cracker crumbs
- 1/3 cup unsweetened shredded coconut
- 1/3 cup white sugar
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lorann oils coconut bakery emulsion
for the filling
- 1 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lorann oils coconut bakery emulsion
- 1 pinch sea salt
- 6 tablespoons unsalted butter, cold & cubed
- 200 grams high quality dark chocolate, roughly chopped
- coconut chips, for topping
directions
for the crust
- in a large mixing bowl toss together the graham cracker crumbs, coconut, sugar and sea salt.
- add the butter, vanilla extract & coconut emulsion. stir well.
- pour mixture into one large or two small tart pans. shape into a firm crust & refrigerate while you prepare the filling.
for the filling
- in a saucepan over medium heat add the heavy cream, sugar, vanilla extract, coconut emulsion & salt. stir occasionally & bring to a boil.
- immediately remove pan from heat & add the butter cubes + chopped chocolate. stir vigorously until the mixture is silky & smooth.
- pour into the pre-baked crust & place in fridge.
- chill tart for two hours to set. sprinkle with coconut chips before serving.
