SERVES 8 TO 10 (MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TART CUPS)
Ingredients
1 recipe Classic Tart Dough (page 135)
1 cup coconut milk
12 ounces cacao nibs, finely chopped
6 tablespoons coconut oil, softened
1 tablespoon cognac
Preparation
1.В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
2.В В Adjust an oven rack to the middle position and preheat the oven to 375В°F. Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool on the baking sheet while making the filling.
3.В В Bring the coconut milk to a brief simmer in a small saucepan over medium-high heat. Remove from heat, stir in the cacao nibs and coconut oil, cover the pan, and let stand until the cacao nibs are mostly melted (about 2 minutes). Gently stir the mixture until smooth, and then stir in the cognac.
4.В В Pour the filling into the tart shell or individual mini tart cups and refrigerate, uncovered, until the filling is firm (about two hours). To serve, remove the outer metal ring, slide a metal spatula between the tart and the tart pan bottom, and carefully slide tart onto a serving platter or cutting board, or carefully remove mini-tarts from cups and place on a serving platter.
To Make Ahead
The tart dough can be made ahead, as per the instructions in the original recipe. The baked tart shell can be cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to two days. Once filled and chilled, the tart can be wrapped loosely with plastic wrap and refrigerated for up to one day.
Chocolate-Walnut Tart
MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI TARTS
Ingredients
1 recipe Classic Tart Dough (page 135)
Walnut Filling
Вј cup water
1 cup palm sugar
в…” cup coconut milk
3 tablespoons coconut oil, cut into 3 pieces
ВЅ teaspoon vanilla extract
ВЅ teaspoon fresh lemon juice
в…› teaspoon salt
Вј cup walnuts, toasted and coarsely chopped, for topping
1 cup walnuts, toasted and coarsely chopped, for filling
Chocolate Filling
2 large egg yolks
в…“ cup coconut cream
в…“ cup coconut milk
5 ounces cacao nibs, finely chopped
2 tablespoons coconut oil, cut into 2 pieces
Preparation
1.В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
2.В В Adjust an oven rack to the middle position and preheat the oven to 375В°F. Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool on the baking sheet while making the filling.
3.В В Reduce the oven temperature to 300В°F.
4.В В Measure the water into a medium saucepan; pour the palm sugar into the center of the pan (don’t let it hit the pan sides). Gently stir the palm sugar with a clean spatula to wet it thoroughly. Bring to a boil over medium-high heat and cook, without stirring, until the palm sugar has dissolved completely and the liquid has a faint golden color (6 to 10 minutes).
5.В В Reduce the heat to medium-low and continue to cook, stirring occasionally, until the caramel develops a dark amber color (1 to 3 minutes). Remove from the heat and slowly whisk in the coconut milk until combined (the mixture will bubble and steam vigorously). Stir in the coconut oil, vanilla, lemon juice, and salt.
6.В В Stir the cup of chopped walnuts into the caramel, then pour the caramel mixture into the tart shell or mini-tart cups. Refrigerate uncovered until the caramel is firm and does not run when the pan is tilted (about 20 minutes).
7.В В While the caramel sets, whisk the egg yolks and one tablespoon of the coconut cream together in a small bowl. Bring the coconut milk and remaining cream to a simmer in a small saucepan. Remove from the heat, stir in the cacao nibs and coconut oil, cover the pan, and let stand until the cacao nibs are mostly melted (about 2 minutes). Gently stir the mixture until smooth, then add in the egg yolk mixture, stirring to combine.
8.В В Pour the chocolate filling evenly over the chilled caramel in the tart shell or mini-tart cups and smooth to an even layer by tilting the pan. Bake the tart on the baking sheet until tiny bubbles are visible on surface and the chocolate layer is just set (about 25 minutes).
9.В В Transfer the baking sheet to a wire rack and sprinkle the Вј cup of toasted walnut halves on top of the tart to garnish. Let the tart cool slightly on the baking sheet for 30 minutes, then refrigerate, uncovered, until the chocolate is firm (about three hours).
- To serve, remove the outer metal ring, slide a metal spatula between the tart and the tart pan bottom, then carefully slide the tart onto a serving platter or cutting board, or carefully remove tarts from mini-tart cups and set on a serving platter.
To Make Ahead
The tart dough can be made ahead, per the instructions in the original recipe. Once filled and chilled, the tart can be wrapped loosely with plastic wrap and refrigerated for up to one day.
