60g shredded coconut
210g ground almonds
2 tbs coconut oil
¼ tsp salt
2 tsp maple syrup
For the Coconut Milk Ganache
250ml coconut milk
300g dark organic chocolate, finely grated
1 tsp vanilla
For the Topping
40g toasted shredded coconut
A pinch of sea salt
Make Tart Shell
Preheat oven to 175C. In a food processor, pulse together almond, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture, pulse until coarse crumbs form.
Pop the dough to a greased 9-inch loose bottom tart tin. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of tin.
Bake until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely for about an 1 hour.
Spread the shredded coconut evenly over a shallow tin and bake until lightly golden (about 3-5 minutes). Set aside.
Make the Ganache
Place chopped chocolate in a large mixing bowl. In a small saucepan, bring coconut milk to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Mix in vanilla extract.
Pour chocolate into cooled tart shell. Lightly sprinkle toasted coconut across the top. Sprinkle with a pinch of sea salt if desired. Chill for at least one hour or until set and serve.
This is such a crowd pleaser and almost healthy! I have a great friend who has been asking for this recipe for a little while now, sorry Hercule’s Cakehouse, better late than never! I also use the pastry as a mince pie crust at Christmas and also for any other gluten free tart base. A healthier and just as tasty alternative to all that butter! Enjoy.