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Crust - Coconut shortbread cookie
1c Butter
1/2c Granulated Sugar
1 tsp Vanilla Exract
2c Sifted All Purpose Flour
1c Grated Coconut
Cream butter and sugar. Add vanilla and coconut. Stir in flour.
Press into tart pan and Bake at 300˚ for 20-25 minutes, until edges turn slightly golden.
Filling - Chocolate French Silk
1c Butter
1 1/2c Granulated Sugar
4oz 70% Chocolate, melted
2 tbs Dutch processed cocoa
2 tsp vanilla
4 eggs
Melt chocolate in a double boiler and let cool.
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition.
Spoon into baked tart crust.
Topping - Salted Caramel
1 tbs Water
1 tsp Lemon juice
1c Sugar (200g)
--
1/2c Heavy cream (100g)
4 tbs Butter (60g)
1/2 tsp Sea salt
In a sauce pot, heat sugar, lemon juice, and water on a medium heat until it reaches a golden caramel color. Tilt the pot to mix, but do not stir.
Once at the golden caramel stage, add cream and stir in salt. Cook for 3-5 minutes, stirring occasionally until until caramel thickens. Remove from heat and add butter.
Once cooled, drizzle on top of the tart. Garnish with chopped macadamia nuts and shaved chocolate.
Crust - Coconut shortbread cookie
1c Butter
1/2c Granulated Sugar
1 tsp Vanilla Exract
2c Sifted All Purpose Flour
1c Grated Coconut
Cream butter and sugar. Add vanilla and coconut. Stir in flour.
Press into tart pan and Bake at 300˚ for 20-25 minutes, until edges turn slightly golden.
Filling - Chocolate French Silk
1c Butter
1 1/2c Granulated Sugar
4oz 70% Chocolate, melted
2 tbs Dutch processed cocoa
2 tsp vanilla
4 eggs
Melt chocolate in a double boiler and let cool.
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition.
Spoon into baked tart crust.
Topping - Salted Caramel
1 tbs Water
1 tsp Lemon juice
1c Sugar (200g)
--
1/2c Heavy cream (100g)
4 tbs Butter (60g)
1/2 tsp Sea salt
In a sauce pot, heat sugar, lemon juice, and water on a medium heat until it reaches a golden caramel color. Tilt the pot to mix, but do not stir.
Once at the golden caramel stage, add cream and stir in salt. Cook for 3-5 minutes, stirring occasionally until until caramel thickens. Remove from heat and add butter.
Once cooled, drizzle on top of the tart. Garnish with chopped macadamia nuts and shaved chocolate.
