I made this rich tart for Passover, but it’s delicious all year long. If you make the pastry cream with the potato starch it is also gluten free. The coconut macaroon crust is covered with chocolate ganache, and then topped with pastry cream. I decorated the pastry cream with chocolate swirls and fresh strawberries. It’s something you’ll want to make the day before the feast, and then pop the strawberries on just before serving. It’s actually not too sweet, but it is rich!
1 cup shredded sweetened coconut
1 cup shredded unsweetened coconut
4 egg whites
¼ tsp salt
½ tsp vanilla
½ tsp almond extract
Coconut oil spray
Preheat oven to 300◦ Mix all ingredients well. Spray a tart pan well with the coconut oil, paying attention that the fluted edges get covered. (Alternatively, you can spread a thin layer of coconut oil on the pan), Spread coconut mixture evenly on bottom and sides of tart pan. Cover edges with foil or a pie protector. Place in middle rack of the oven and bake for 30 minutes until it begins to lightly brown. Edges will brown more. Cool completely on a rack while you make the ganache.
1 cup full-fat coconut milk
½ cup each good quality semisweet and bittersweet chocolate chips
1 tsp coconut oil 1 tsp vanilla
1 Tb brandy
Heat cream in a saucepan until simmers but is not bubbling. Remove from heat and stir in chocolate chips and coconut oil until they are completely melted. Stir in vanilla and brandy. Once ganache is completely smooth, let it cool until it’s warm. When crust has cooled to room temperature, use a spatula to smooth the ganache over it. Reserve a few tablespoons of the ganache for decorating the top of the tart. Let the tart cool on the counter, and then put in the refrigerator to harden. Meanwhile, make the pastry cream.
Pastry Cream: This is basically the same recipe I used for Valentine’s Tart, except it’s Kosher for passover using potato starch. (If you prefer to make it with flour and cornstarch, I put the equivalents here)
1/4 cup plus 1 tsp sugar
1 1/2 Tb potato starch (OR use 2 Tb each flour and cornstarch)
4 large egg yolks
1 1/3 cup light coconut milk OR 1% milk
1 tsp vanilla
Whip sugar and egg yolks on high speed until light yellow. Add potato starch (or flour and cornstarch) and whip again. Heat milk in a medium saucepan until it just begins to simmer. With mixer on medium-low, slowly pour the milk into the egg mixture until it is well combined, and then put mixer on high speed. Pour it back into the pot and cook over low-medium heat, whisking constantly while the mixture thickens. Remove from heat and whisk in the vanilla extract. Strain the pastry cream into a clean glass or metal container Place parchment paper directly on the hot pastry cream to prevent a skin from forming. Let it cool on the counter.
When pastry cream is cool and the ganache has hardened, cover the ganache with the pastry cream, using a spatula. Place in the refrigerator to harden a bit.
Then heat the ganache again, adding a bit of cream to make it more liquid. Spoon designs onto the pastry cream, I attempted to make a swirl. Sprinkle with a little bit of the sweetened coconut. Refrigerate until solid. Cut strawberries in half and decorate the top.