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***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 350ºF/180ºC. 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.