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

Kardea’s decadent Chocolate Coconut Cream Tart is the ULTIMATE “treat yourself” dessert!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Dark Chocolate Coconut Cream Tart
RECIPE 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 unsalted 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, chopped
1/3 cup heavy whipping cream
1 tablespoon light corn syrup

Filling:

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

Almond Whipped Cream:

1 cup heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon almond extract, optional

Garnish:

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

Directions

Special 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 until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.

Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze 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 until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.

Cook over medium-low heat, whisking constantly, until 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 large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.

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

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

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