Crispy Coconut Dark Chocolate Ganache Tart

1. 1

   preheat the oven to 350 degrees

2. 2

   Mix the egg whites, sugar, vanilla and coconut in a bowl until all ingredients are well incorporated.

3. 3

   line a tart pan with a removable bottom with parchment paper. the paper should extend up and over the sides of the pan.

4. 4

   pat the coconut mixture into the pan and up the sides, aiming for a uniform thickness, and sides that are higher than the middle to hold the ganache in. any leftover coconut mixture can be formed into little macaroons and baked on a parchment sheet in the same oven as the tart.

5. 5

   pop the crust into the oven and bake for 10 minutes or until just golden. remove from the oven and cool.

6. 6

   gently warm the cream in a heavy-bottomed pan over medium-low heat. add the chocolate bits. remove from heat and stir until the chocolate is melted.

7. 7

   pour the warm ganache into the coconut tart shell. when it has set up and cooled completely, carefully remove the coconut tart from the pan and place on a plate. Gently pull the parchment off the tart sides and bottom.

8. 8

   With a zester (not a rasp), zest several long strips from a washed orange peel and sprinkle over the top of the tart.

* Per serving · 4 servings · Values may vary.