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Ingredients
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Coconut and Sesame Crumble
Method
Preparation
Prepare the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the flour, shredded coconut, sesame seeds, powdered sugar, and salt. Pour in the melted butter and mix until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a tart pan. Bake for 15-20 minutes or until golden brown. Let it cool completely.
Make the Filling
In a medium saucepan, combine 1 cup of brewed Thai tea, 1 cup of coconut milk, 1/2 cup of dark chocolate chips, and 1/4 cup of sugar. Heat over medium heat, stirring until the chocolate is melted and the mixture is smooth. In a separate bowl, whisk together 3 eggs and then slowly add the warm chocolate mixture, whisking continuously to prevent the eggs from scrambling.
Assemble the Tart
Pour the chocolate filling into the cooled crust. Bake for an additional 25-30 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
Serve
Once chilled, slice the tart and serve it cold. Optionally, garnish with whipped cream or fresh mint leaves.