Coconut Chocolate Tart Recipe
A crisp chocolate shell filled with rich chocolate ganache; balanced by vegan caramel, toasted hazelnuts, and coconut shavings.
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Ingredients
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Tart Shell
Chocolate Ganache
Vegan Caramel
Toppings
Method
Tart Shell
Prepare the Dough
In a mixing bowl, combine all-purpose flour, cocoa powder, granulated sugar, and salt. Mix well.
Add the Vegan Butter
Cut the vegan butter into small pieces and add it to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Add Cold Water
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
Chocolate Ganache
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl.
Heat Coconut Milk
In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer.
Combine and Stir
Pour the hot coconut milk over the chopped chocolate and let it sit for 1 minute. Stir until smooth and fully combined.
Vegan Caramel
Prepare the Caramel
In a saucepan, combine coconut sugar and coconut milk over medium heat. Stir until the mixture is smooth.
Add Vanilla
Bring to a gentle boil and cook for about 5 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
Assembly
Fill the Tart
Once the tart shell has cooled, pour the chocolate ganache into the shell and spread it evenly.
Add Caramel
Drizzle the vegan caramel over the chocolate ganache.
Top with Hazelnuts and Coconut
Sprinkle the toasted hazelnuts and coconut shavings on top of the tart.
Chill
Refrigerate the tart for at least 2 hours to set before serving.