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1
To make the crust:
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Coat a 11-inch-diameter tart pan with removable bottom with cooking spray or grease with butter.
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3
Add flour, sugar, cocoa, and salt in a processor, process for 5 to 8 seconds.
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Add butter and keep processing until forms moist sandy texture.
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Add 1 1/2 tablespoons ice water and process until all the ingredients come together and form into a dough.
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Transfer the dough into the prepared tart pan, and press evenly onto bottom and up sides.
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Refrigerate for at least half an hour or longer.
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Preheat oven to 350F.
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Set crust on baking sheet.
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Bake until looks dry and slightly puffed, 16 to 20 minutes.
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Remove from the oven and let cool completely on a wire rack.
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Maintain oven temperature.
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To make the filling:
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In a medium saucepan, add brown sugar, cream, maple syrup, and ginger, bring to a boil over medium-high heat, whisking often until sugar dissolves.
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Attach candy thermometer to side of pan.
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Adjust heat to maintain simmer, cook until thermometer reaches 222F, 6 to 9 minutes, whisking once a while.
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Stir in in cashews and coconut until well mixed.
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Allow to cool for about 25 minutes.
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Add chopped chocolate in small microwave-safe bowl.
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Cook at medium setting in 15-second intervals until soft and starting to melt.
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Stir until completely melted and smooth.
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Brush enough chocolate over inside of crust to coat completely and evenly.
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Freeze crust until chocolate is chilled and hard, 15 to 20 minutes (reserve remaining melted chocolate for garnish).
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Pour filling into crust.
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Arrange tart on rimmed baking sheet.
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Bake until filling starts to darken on top and is bubbling thickly, 33 to 36 minutes.
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Remove tart onto wire rack.
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Let cool completely.
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Remelt reserved chocolate in microwave.
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30
Drizzle chocolate over tart in lacy pattern.
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31
Note: The tart can be made 1 day ahead.
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Cover and store in the refrigerator or at room temperature.
