Cashew-Coconut Tart In Chocolate Crust Recipe

Name: Cashew-Coconut Tart In Chocolate Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 1/4 cups all purpose flour; 2/3 cup sugar; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon (generous) salt; 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced; 1 1/2 tablespoons ice water; 1 cup (packed) dark brown sugar; 1 cup heavy whipping cream; 1/3 cup pure maple syrup; 1 1/2 tablespoons finely chopped peeled fresh ginger; 1 9.25-ounce can (about 2 cups) lightly salted roasted cashews; 1 cup flaked sweetened coconut; 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Servings: persons

Nonstick vegetable oil spray
1 1/4 cups all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon (generous) salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 1/2 tablespoons ice water
1 cup (packed) dark brown sugar
1 cup heavy whipping cream
1/3 cup pure maple syrup
1 1/2 tablespoons finely chopped peeled fresh ginger
1 9.25-ounce can (about 2 cups) lightly salted roasted cashews
1 cup flaked sweetened coconut
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1
Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, cocoa, and salt in processor 5 seconds. Add butter and blend until moist sandy texture forms. 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.
2
Preheat oven to 350u00b0F. Place crust on baking sheet. Bake crust until dry-looking and slightly puffed, about 18 minutes. Cool crust on rack completely. Maintain oven temperature.
3
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 222u00b0F, whisking occasionally, about 8 minutes. Mix in cashews and coconut. Cool 20 minutes.
4
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. 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).
5
Pour filling into crust. Place tart on rimmed baking sheet. Bake until filling is beginning to darken on top and is bubbling thickly, about 35 minutes. Transfer tart to rack. Cool completely. Remelt reserved chocolate in microwave. Drizzle chocolate over tart in lacy pattern. (Can be made 1 day ahead. Cover; store at room temperature.)

1205

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1/4 cups all purpose flour, 2/3 cup sugar, 1/2 cup unsweetened cocoa powder, and more.

Yes, Cashew-Coconut Tart In Chocolate Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cashew-Coconut Tart In Chocolate Crust

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