Cashew Coconut Chocolate Tart

Pies, Tarts and Fruit Desserts / Recipe
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Cashew Coconut Chocolate Tart

Ingredients

Crust:

  • 1 ¼ cups all-purpose flour
  • 2/3 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 10 tablespoons (1 stick plus 2 tablespoons) unsalted cold butter, cut into small ½ inch chunks
  • Approximately 1-2 tablespoons ice water plus more if dough is too dry
  • ¾ cup semisweet chocolate finely chopped

Filling:

  • 1 cup heavy cream
  • ½ cup maple syrup
  • 1 cup dark brown sugar packed
  • 2 cups salted cashews coarsely chopped
  • 1 cup sweetened flaked coconut

Drizzle:

  • 1/3 cup semisweet chocolate melted
  • 1/3 cup white chocolate melted

Instructions

Make the Crust:

  • Preheat oven to 350° Fahrenheit.
  • In a food processor, pulse the flour, granulated sugar, unsweetened cocoa powder and salt until well combined.
  • Add the butter and pulse until butter is in very small pieces.
  • Add approximately 1-2 tablespoons ice water and pulse mixture until it comes together somewhat into a rough dough. If it is too dry add up to another 2 tablespoons ice water and pulse again.
  • Pour mixture into a bowl and press together with hands until a dough forms and there are no bits of loose flour.
  • Press dough onto bottom and up sides of a greased 11-inch diameter false bottom, fluted tart pan. With a fork, poke holes all over the bottom of the pastry crust to prevent it from puffing up.
  • Place tart pan on a foil lined sheet pan. Place in freezer for approximately 10-15 minutes.
  • Place a piece of parchment paper into the tart shell.
  • Fill the tart shell with dried beans placed onto the parchment paper. Bake the tart shell on the baking sheet for approximately 18 minutes or until the crust is cooked through and not raw looking.
  • Carefully remove beans by holding onto parchment paper edges and lifting them off. Place the crust back in the oven for up to 10-15 minutes more if bottom still looks raw. Do not overbake. Tart will be baked again with filling.
  • Remove the tart from the oven and maintain the oven temperature.
  • Scatter the ¾ cup finely chopped semisweet chocolate evenly over the bottom of the hot crust. As the chocolate melts, gently spread it evenly over the bottom using an offset spatula.
  • Allow to cool completely in refrigerator until chocolate is firm, approximately 20 minutes.

Make the Filling:

  • In a medium saucepan, whisk cream, maple syrup and brown sugar.
  • Turn heat to medium-high and whisk until sugar melts. Stop using the whisk. There should be no more stirring or whisking at this point or crystals may form. Wash down any sugar crystals that may build up on sides of pan using a pastry brush dipped in water.
  • Bring the mixture to 222° Fahrenheit on a candy thermometer. This should take approximately 6-9 minutes. Remove from heat.
  • Add cashews and coconut to caramel and stir to blend. Allow caramel to cool in the pan for approximately 10-15 minutes.
  • Pour filling into chocolate coated crust.
  • Place tart on the baking sheet in the oven and bake for approximately 35 minutes or until filling is bubbly and nice and brown.
  • Remove from heat and allow to cool completely.

Add the Drizzle:

  • Using a fork, or parchment cone, drizzle both types of melted chocolate over tart.
  • Chill the tart in the refrigerator until chocolate has hardened.

Notes

Makes 1 11-inch diameter tart