Pam H's Notes:
Expand3 egg whites Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
3 cups dessicated coconut (not sweetened!) Ask a question about this ingredient
8 ounces good quality dark chocolate, chopped for easy melting Ask a question about this ingredient
8 ounces heavy cream Ask a question about this ingredient
1 whole unpeeled naval orange Ask a question about this ingredient
preheat the oven to 350 degrees
Ask a question about this stepMix the egg whites, sugar, vanilla and coconut in a bowl until all ingredients are well incorporated.
Ask a question about this stepline a tart pan with a removable bottom with parchment paper. the paper should extend up and over the sides of the pan.
Ask a question about this steppat 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.
Ask a question about this steppop the crust into the oven and bake for 10 minutes or until just golden. remove from the oven and cool.
Ask a question about this stepgently 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.
Ask a question about this steppour 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.
Ask a question about this stepWith a zester (not a rasp), zest several long strips from a washed orange peel and sprinkle over the top of the tart.
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