by fiveandspice
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Photo by fiveandspice
fiveandspice's Notes:
Expand1 1/2 ounce unsweetened, shredded dried coconut Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
8 ounces really good quality white chocolate, finely chopped Ask a question about this ingredient
2 cups all purpose flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 cup good salted butter, at room temp. Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
1/2 cup finely chopped dried apricots Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 teaspoon very good quality Madras curry powder Ask a question about this ingredient
2 1/2 ounces semisweet or bittersweet chocolate, finely chopped Ask a question about this ingredient
1 1/4 ounce good milk chocolate, finely chopped Ask a question about this ingredient
First, make the coconut cream. Preheat your oven to 325F. Spread the coconut on a baking sheet and toast it in the oven until it is just light golden, 6-8 min. Remove from the oven and set aside.
Ask a question about this stepIn a small saucepan, bring 1/2 cup heavy cream just to a boil. Remove it from the heat and add the white chocolate to it. Let it sit for a minute, then gently stir until the chocolate and cream are completely incorporated into each other and you have a smooth mixture. Stir in the coconut. Then, transfer to a bowl and cover with plastic wrap directly on teh surface (like you would with pudding). Set aside to cool for at least 3 hours or overnight.
Ask a question about this stepNext, make the shortbread. Keep your oven at 325F. Lightly butter a 9X13 in. baking pan. In a small bowl mix together the flour, baking powder, and salt. Set aside.
Ask a question about this stepIn a standing mixture fitted with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about 2 minutes, stopping to scrape down the edges every now and then.
Ask a question about this stepAdd the dry ingredients, and stir them in at low speed. Just before they are fully incorporated into the butter mixture, add in the apricots. Continue to mix just until everything is fully blended together.
Ask a question about this stepUse your fingers to press the shortbread dough into the greased baking pan in an even layer. Bake for 15-18 minutes, until golden brown. Remove and allow to cool completely in the pan on a wire rack.
Ask a question about this stepWhen the coconut cream has cooled at least 3 hours, and the shortbread is cool, you can assemble the bars. First, either in the stand mixer with the paddle attachment, or using a hand mixer, beat the coconut cream on medium speed until lightened in color and the consistency of frosting, about 1 minute. Spread this in an even layer over the shortbread base.
Ask a question about this stepIn a small saucepan, combine the last 1/2 cup cream and the curry powder. Bring just to a boil, then remove from the heat and dump in the milk and dark chocolate. Allow this to sit for one minute, then gently stir it until the cream and chocolates are fully combined in a smooth mixture.
Ask a question about this stepLet this ganache cool until it is lukewarm (around 85 degrees), then pour it over the coconut cream layer, and gently spread it into an even covering.
Ask a question about this stepLet the bars set at room temperature for at least an hour before cutting (and, it actually makes them much easier to cut if you stick them in the refrigerator for a while). To cut them, first cut through the top chocolate layers with a sharp knife where you're planning to cut the bars, then cut through the shortbread base. These bars should keep for about a week in the refrigerator in an airtight container. If they last that long. :) Their flavor develops and gets even better over the next couple of days.
Ask a question about this stepThanks so much Midge! I'm psyched you like it! :)
I'm so late to this shortbread party, but you had me at coconut and curry and apricot and ganache. These sound SO good, fiveandspice!
Thanks so much Jenny! I'm glad you think so!
Having personally tasted these (I'm only 2/3rds of the way through the pan - 1/3rd to go!), I can say that they are astonishingly delicious. In fact, let's go make that 2/9ths!
Or 9/9ths, if you wanted to record that accurately. ;)
I have always wanted to try these, the curry powder and coconut cream sounds great. The photo is amazing! Great take on the recipe.
Thanks so much sdebrango! They're definitely worth a try - surprisingly easy, and so tasty!
Gorgeous photo! The bars sound over-the-top yummy, too!
Thanks hla! The bars are over the top, but in a very, very good way!
These are so creative, and I'll bet so, so good. Your addition of white and milk chocolate here makes a lot of sense -- and I'd love to taste the curry powder / chocolate / coconut combination, never having had it before. Add me to those who love the name! And nice photo, too -- I always marvel at your recipes AND photographs!
Thank you so much EmilyC! That's so nice of you to say! I'm always in awe of your recipes too.
Man these sound amazing - love the coconut curry chocolate thing going on. And - best name ever!
Thanks A! There are a lot of happy flavors packed in there! And, I'm glad you like the name! :)
Thanks MrsL! They are pretty decadent, kind of like a little candy bar!
You totally had me at coconut + curry. I'm not wild about either white chocolate or milk chocolate, but you make such a convincing case here. This, my dear, is inspired! ;o)
Why thank you AJ! I'm completely thrilled you think so! Is it really bad of me to have been totally impressed with myself as soon as I tried my first bite? :)
No, it is NOT bad of yourself. Because you probably have unfairly dissed yourself hundreds of times before- as you sought perfection through your cooking life. Antoniajames wrote my exact reaction. years ago, I did have a dynamite lightly curried lemon cheesecake in Ellsworth ME and that was a revelation, so i look forw to trying these. thnx much. i'm new to 52, and had my Lemon Almond Cornmeal Diamonds as a CP, so it's really exciting to read the creative work of cooks like you!
Hehe! Thanks for the reassurance. I think you are quite right. Also, your lemon almond cornmeal diamonds look so completely delightful. My mouth waters every time I see the gorgeous photo of them, and it makes me very sad I can't eat almonds! Oh well, that's life.
Kristen is the Senior Editor of food52.
Oh wow, I'm so impressed by your take on these and the name is awesome.