Chocolate Tart with Coconut Macaroon Crust
Indulge in the perfect balance of rich decadence and tropical sweetness with this irresistible Chocolate Tart with Coconut Macaroon Crust. Featuring a chewy and golden crust made from sweetened shredded coconut, egg whites, and a hint of vanilla, this recipe delivers a delightful twist on the classic tart. The silky dark chocolate ganache filling, crafted with high-quality 70% cocoa chocolate and luscious heavy cream, creates a luxurious center that melts in your mouth. With just a touch of sea salt for garnish, this no-fuss yet elegant dessert is perfect for dinner parties, holidays, or a sweet treat any day. Ready in under an hour of hands-on time, this gluten-free tart is as stunning as it is delicious. Serve it chilled and watch it become the star of your dessert table!
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Recipe Information
Ingredients
- 300 grams Sweetened shredded coconut
- 3 large Egg whites
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream
- 200 grams Dark chocolate (70% cocoa or higher), chopped
- 15 grams Unsalted butter
- 1 pinch Sea salt (optional, for garnish)
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch tart pan with a removable bottom.
In a large bowl, combine the shredded coconut, egg whites, granulated sugar, and vanilla extract. Mix until the ingredients are evenly combined and the mixture holds together when pressed.
Press the coconut mixture into the prepared tart pan, evenly covering the bottom and sides to form the crust.
Bake the crust for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely in the pan.
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
Remove the saucepan from the heat and add the chopped dark chocolate. Let it sit for 2-3 minutes, then whisk gently until the chocolate is fully melted and smooth.
Stir in the unsalted butter until it is completely incorporated into the chocolate mixture.
Pour the chocolate filling into the cooled coconut crust and smooth the surface with a spatula.
Refrigerate the tart for at least 2 hours, or until the chocolate filling is set.
Before serving, garnish with a pinch of sea salt if desired. Remove the tart from the pan, slice, and serve chilled.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 22.0 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 280 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
