Kardea's decadent Chocolate Coconut Cream Tart is the ULTIMATE "treat yourself" dessert!
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Kardea Brown shares down-home, Southern dishes from her South Carolina kitchen area. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to prepare in her grandma's kitchen area. These days, she takes generations of family recipes and makes them her own as she cooks for friends and family at her Sea Island house.

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Dark Chocolate Coconut Cream Tart
DISH COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 2 hr 20 min (includes cooling and chilling times).
Active: 50 min.
Yield: One 10-inch tart (6 to 8 servings).

Ingredients.

Crust:.

6 tablespoons saltless butter, melted, plus more for the tart pan.
3/4 cup sliced almonds, toasted.
1 cup crushed chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers (17 cookies) (crushed not crumbs).
1/3 cup granulated sugar.
1/4 teaspoon kosher salt.
One 4-ounce semisweet chocolate bar, sliced.
1/3 cup heavy whipping cream.
1 tablespoon light corn syrup.

Filling:.

One 13.5-ounce can coconut milk.
1 cup whole milk.
4 big egg yolks.
1/2 cup granulated sugar.
3 tablespoons cornstarch.
Pinch of kosher salt.
1 tablespoon saltless butter.
1 teaspoon pure vanilla extract.
1 1/4 cups sweetened flaked coconut, toasted.

Almond Whipped Cream:.

1 cup whipping cream.
2 tablespoons confectioners' sugar.
1 teaspoon almond extract, optional.

Garnish:.

Toasted coconut chips, optional.
Toasted sliced up almonds, optional.
Dark chocolate curls, optional.

Instructions.

Unique equipment: a 10-inch tart pan with a removable bottom.

For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removable bottom. Pulse the toasted almonds in a food processor up until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until integrated. Gradually add the melted butter and pulse till a dough forms. Pat the mixture into and up the sides of the tart pan. Bake up until the crust is set, 13 to 15 minutes. Let cool to space temperature level, about thirty minutes.

Place the chocolate in a medium bowl. Bring the whipping cream and corn syrup to a simmer in a small pan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mix is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze up until firm, about 15 minutes.

For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment till pale and thickened. Gradually include a quarter of the hot milk mixture, whisking constantly. Blend in the staying milk and return the mix to the saucepan.

Prepare over medium-low heat, whisking continuously, till the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.

For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a big bowl till soft peaks form. Include the almond extract, if desired, and beat up until stiff peaks form.

Spoon the whipped cream over the tart and garnish as wanted.

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Kardea Brown's Dark Chocolate Coconut Cream Tart|Delicious Miss Brown|Food Network.