Chocolate Ganache Tart with Coconut Macaroon Crust

Chocolate Ganache Tart with Coconut Macaroon Crust

For the crust:

1 ½ cups shredded unsweetened coconut

¼ cup + 2 Tbsp all-purpose flour

¼ cup granulated sugar

2 egg whites, lightly beaten

For the ganache:

6 oz semisweet chocolate, chopped

6 oz bittersweet chocolate, chopped

4 oz unsalted butter

8 oz heavy cream

½ tsp vanilla extract

Pinch of salt

Instructions:

Preheat oven to 350° F

Combine all crust ingredients in a large bowl, tossing with a fork until incorporated. Press firmly into a 9” fluted tart pan. Place on a baking sheet and bake until golden brown, 15-18 minutes. Once cool enough to handle, unmold crust onto a wire rack.

Place chocolate and butter in a large heatproof bowl. In a small saucepan, bring the cream just barely to a simmer. Pour over the chocolate and butter. Add vanilla and salt and let stand for 5 minutes.  Whisk or stir with a spatula until chocolate and butter have completely melted and mixture is smooth.

Pour ganache into the cooled tart shell and let it set, either overnight at room temperature or for 2 hours in the fridge. Slice into wedges and serve.