Chocolate Coconut Creme Tart

Keller TX Photographer

This recipe was created for my Dinner Party post. I am not sure this tart really needs much introduction. It tastes even better than it looks. It is a decadent chocolate dessert that is complimented by a sweet coconut crème filling and caramel sauce topped with Himalayan sea salt. Trust me – you will be the hero at any dinner party if you bring this.

Keller TX Photographer

Chocolate Coconut Creme Tart
Serves 8
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Chocolate Crust
  1. 1 cup raw almonds
  2. 3 Tbsp coconut flour
  3. 1 Tbsp chia seeds
  4. 1 tsp baking soda
  5. ¼ cup cocoa powder
  6. 2 Tbsp raw honey or maple
  7. ¼ cup applesauce
  8. 1 tsp vanilla
  9. 1 tsp apple cider vinegar
  10. 3 Tbsp palm shortening”
Coconut Crème Filling
  1. ¾ cup coconut butter
  2. ½ cup full fat coconut milk
  3. 1/3 cup raw honey or maple
  4. 1 vanilla bean, scrapings
  5. 1/8 tsp cinnamon
Chocolate Ganache
  1. ½ cup full fat coconut milk
  2. ¼ cup palm shortening”
  3. 2.5 oz dark chocolate, chopped
  4. ¼ cup cocoa powder
  5. 1/3 cup maple or raw honey
  6. Himalayan sea salt (optional)
Caramel Sauce
  1. ½ cup coconut milk
  2. ¼ cup raw honey
  3. ¼ cup coconut sugar
  4. 2 tsp vanilla
  5. ¼ tsp salt
  6. 1 Tbsp palm shortening” or grass-fed butter
Crust
  1. Preheat oven to 350. Grease a nine inch tart pan with coconut oil and place on a baking sheet.
  2. Place the almonds and chia seeds in a food processor and pulse until mixture is a fine meal.
  3. Add the coconut flour, baking soda and cocoa powder and pulse to combine.
  4. Add the honey, applesauce, vanilla, vinegar and palm shortening and pulse until mixture forms into a ball.
  5. Place ball of dough in the tart pan and evenly spread it on the bottom and up the sides of the pan.
  6. Bake for 10-12 minutes. Remove from oven and let the crust cool
Filling
  1. Heat a sauce pan over medium heat. Add all of the filling ingredients and whisk thoroughly until everything is smooth.
  2. Pour filling in to the crust and let set in the refrigerator for about one hour or until the crème has solidified.
Ganache
  1. Heat a sauce pan over medium heat and add the coconut milk and chopped dark chocolate. Whisk mixture occasionally until chocolate has melted.
  2. Add honey/maple and whisk until combined. Then add cocoa powder
  3. Once combined add the palm shortening and whisk thoroughly until ganache is creamy and smooth.
  4. Let cool slightly and then pour on top of the solidified coconut crème layer.
  5. Place tart back in the refrigerator to let the ganache set.
  6. Sprinkle a little bit of Himalayan sea salt on top of ganache as it sets. (optional)
Caramel Sauce
  1. Heat a sauce pan over medium-high heat and add all of the ingredients except the palm shortening. Whisk ingredients and bring to a low, steady simmer. Add the palm shortening and whisk thoroughly.
  2. Let mixture simmer for approximately 20-25 minutes or until your candy thermometer reaches 235-240 degrees. Be sure to whisk caramel frequently while it simmers.
  3. Let mixture cool and drizzle across tart before serving.
Notes
  1. Substitute maple for honey to make this a completely vegan dessert.
Jessi's Kitchen http://jessiskitchen.com/
 Keller TX Photographer

 

Images by: Redeeming Love Photography

3 comments on “Chocolate Coconut Creme Tart

  1. Such lovely photos you took! I love how the dark chocolate stands out even more when you decorate the tart with a white rose and red raspberries. This has to be one of the most beautiful chocolate tarts I’ve ever seen.
    I love your blog and recipes and would love to talk to you about becoming a Chicory Recipe Partner. Are you interested?

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