This showstopping, dreamy dessert will knock the socks off of all your guests! Fit for fine dining or an everyday treat!
Course Dessert
Keyword chocolate tart, coconut, coconut whipped cream, dark chocolate, dessert, espresso powder, homemade dessert, vegan
Prep Time 1 hourhour30 minutesminutes
Cook Time 55 minutesminutes
Setting Time (Filling) 12 hourshours
Total Time 14 hourshours25 minutesminutes
Servings 10
Equipment
Rolling Pin
pie weights
9-inch tart pan
parchment paper
Ingredients
Vegan Tart Dough
1 3/4cupsall purpose flour
3tbspsugar
1/4tspsalt
1/2cupcoconut oil melted & cooled slightly
3tbspwater
Filling
10 1/2ozbittersweet chocolatechopped fine
1/4cupsugar
1/4tspsalt
3/4cup boiling water
Coconut Whipped Cream
2 (14 oz)canscoconut milkchilled, skimmed off top
2tbspgranulated sugar
2tspvanilla extract
Instructions
Vegan Tart Dough
Whisk flour, sugar, and salt together in a bowl. Add melted oil and water and stir with rubber spatula until dough forms. Roll out a few times, adding a small amount of water if breakage occurs. Place gently into tart pan - pressing into sides until all air is removed. Roll pin over top to remove any excess dough. Prick dough all over with a fork, then wrap pan loosely in plastic wrap and refrigerate for 30 min.
Adjust over rack to middle position at 350°. Line chilled tart shell with doubled aluminum foil and fill with pie weights or push another pie pan into the center to push out air and compact dough while cooking. Bake for 30-35 minutes rotating halfway through baking.
Remove foil and weights and continue to bake until light golden brown and firm, about 20 minutes, rotating halfway. Set aside to cool completely.
Bittersweet Chocolate Filling
Place chocolate, sugar, and salt into a bowl. Pour boiling water over chocolate mixture and let sit for 30 seconds, then whisk until mixture is completely smooth. Transfer filling into cooled tart shell, popping any large bubbles that form with a toothpick, and let tart sit at room temperature until chocolate is set, at least 2 and up to 24 hours. Do not refrigerate.
Coconut Whipped Cream
Refridgerate unopened cans of coconut milk for at least 24 hours to ensure that 2 distinct layers form. Skim top layer of cream from each can and measure out 2 cups of cream. Use a hand or stand mixer - whip coconut cream, sugar, and vanilla on low speed until well combined, 30 seconds. Increase to high speed for about 2 minutes until mixture thickens and soft peaks form. Refrigerate for up to 24 hours.