by Ausra
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my 7 recipes »
Photo by Ausra
Ausra's Notes:
1 1/4 cup flour Ask a question about this ingredient
2/3 cups sugar Ask a question about this ingredient
1/2 cup unsweetened cocoa powder Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
10 tablespoons butter, chilled Ask a question about this ingredient
1 1/2 tablespoon ice-cold water Ask a question about this ingredient
1 cup brown sugar, packed Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1/3 cup maple syrup Ask a question about this ingredient
1 1/2 tablespoon fresh ginger, minced Ask a question about this ingredient
2 cups roasted cashews, salted Ask a question about this ingredient
1 cup coconut flakes, sweetened Ask a question about this ingredient
5 ounces dark chocolate Ask a question about this ingredient
For the crust: spray 10" tart pan with removable bottom with cooking spray.
Ask a question about this stepMix flour, sugar, cocoa powder and salt in a food processor.
Ask a question about this stepAdd butter to flour mixture and process until the mixture resembles wet sand.
Ask a question about this stepAdd ice-cold water to the mixture and blend until dough comes together in a ball.
Ask a question about this stepPress dough into a prepared tart pan. Chill at least an hour, or overnight.
Ask a question about this stepBake the crust in 350oF oven until dry, about 20 minutes. Cool completely.
Ask a question about this stepFor filling: in a medium sauce pan mix brown sugar, cream, maple syrup and ginger, set over medium-high heat and boil, whisking gently, until sugar dissolves and begins to bubble vigorously, about 8-10 minutes. Mix in cashews and coconut. Cool to room temperature.
Ask a question about this stepChop chocolate and warm it up in the microwave until it begins to melt. Take it out of the microwave, stir with a wooden spoon until it melts completely.
Ask a question about this stepBrush melted chocolate on the inside of the baked crust to coat completely. Reserve remaining melted chocolate for garnish.
Ask a question about this stepPut the coated crust into the freezer for about 5 minutes, to harden the chocolate.
Ask a question about this stepPour filling into the chocolate-coated crust. Bake the tart in 350oC oven for about 35 minutes or until the filling begins to darken and bubbles thickly.
Ask a question about this stepTransfer tart to a cooling rack and cool completely. Remove the tart from the pan.
Ask a question about this stepRemelt reserved chocolate in microwave and drizzle it over the tart in a lacy pattern.
Ask a question about this stepStore tart at room temperature covered with the cake dome.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Oh this looks soo good. Can you please send me a slice ;)