Cashew-Coconut Tart in Chocolate Crust

Name: Cashew-Coconut Tart in Chocolate Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 296 milliliters all purpose flour; 10 Tbsps (1 1/4 sticks) chilled unsalted butter, diced; 237 milliliters (packed) dark brown sugar; 2 Tbsps finely chopped peeled fresh ginger; 237 milliliters heavy whipping cream; 2 Tbsps ice water; 79 milliliters pure maple syrup; 473 milliliters 9.25-ounce can (about lightly salted roasted cashews; 0 teaspoons (generous) salt; 142 grams bittersweet (not unsweetened) or semisweet chocolate, chopped; 158 milliliters sugar; 237 milliliters flaked sweetened coconut; 118 milliliters unsweetened cocoa powder

Cashew-Coconut Tart in Chocolate Crust might be a good recipe to expand your dessert recipe box. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 30g of fat, and a total of 494 calories. This recipe serves 14. From preparation to the plate, this recipe takes around 45 minutes. A mixture of heavy whipping cream, coconut, ice water, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, cocoa, and salt in processor 5 seconds.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Tart Form

Add butter and blend until moist sandy texture forms.

Ingredients you will need

Butter

Add 1 1/2 tablespoons ice water and blend until dough comes together. Press dough evenly onto bottom and up sides of prepared pan. Chill crust 30 minutes.

Ingredients you will need

Water

Crust

Dough

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Frying Pan

Preheat oven to 350°F.

Equipment you will use

Oven

Place crust on baking sheet.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Bake crust until dry-looking and slightly puffed, about 18 minutes. Cool crust on rack completely. Maintain oven temperature.

Ingredients you will need

Crust

Equipment you will use

Oven

Bring brown sugar, cream, maple syrup, and ginger to boil in heavy medium saucepan over medium-high heat, whisking gently until sugar dissolves. Attach candy thermometer to side of pan. Adjust heat to maintain low boil; cook until thermometer registers 222°F, whisking occasionally, about 8 minutes.

Ingredients you will need

Brown Sugar

Maple Syrup

Ginger

Candy

Cream

Sugar

Equipment you will use

Candy Thermometer

Whisk

Kitchen Thermometer

Sauce Pan

Frying Pan

Mix in cashews and coconut. Cool 20 minutes.

Ingredients you will need

Cashews

Coconut

Place chopped chocolate in small microwave-safe bowl. Cook at medium setting in 15-second intervals until soft and beginning to melt. Stir until completely melted and smooth.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

Brush enough chocolate over inside of crust to coat completely. Freeze crust until chocolate is cold and hard, about 15 minutes (reserve remaining melted chocolate for garnish).

Ingredients you will need

Chocolate

Crust

Pour filling into crust.

Ingredients you will need

Crust

Place tart on rimmed baking sheet.

Equipment you will use

Baking Sheet

Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes.

Equipment you will use

Oven