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Chocolate Ganache Tart with Macaroon Crust

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When cookbook author Chanie Apfelbaum, founder of the kosher food blog Busy in Brooklyn, was growing up, her family was fairly strict about adhering to dietary customs during Passover. She says that chocolate was about the only way she got through the holiday. As an adult, she developed this dessert that she says is “the most decadent, indulgent, guilt-free chocolate ganache tart with a macaroon crust.” As a bonus, it’s vegan, gluten-free and nut free. “It’s hard to believe that such few ingredients could turn out such a delicious treat,” Chanie adds.

Prep Time 25 minutes
Cook Time 15 minutes
Servings 6 to 8

Ingredients

  • 7 oz. (220 g) sweetened coconut flakes
  • 9 oz. (280 g) large Medjool dates, pitted (about 11 dates)
  • 8 oz. (250 g) good-quality chocolate chips
  • 1 cup (8 fl. oz./250 ml) canned full-fat coconut milk
  • 1 tsp. vanilla extract
  • Pinch of sea salt

For the coconut whipped cream:

  • 1 can (14 fl. oz./430 ml) full-fat coconut milk, refrigerated for 24 hours
  • 1 to 2 Tbs. sweetener (optional)
  • 1 tsp. vanilla extract
  • Fresh berries for garnish (optional)

Directions

Preheat an oven to 350°F (180°C).

For the crust, spread out the coconut flakes on a baking sheet. Bake, stirring every few minutes, until lightly golden, 10 to 12 minutes. Set aside to cool. In a food processor, blend the dates and toasted coconut until a dough forms. If the dough does not seem to be coming together, add another date.

Line an 8-inch (20-cm) tart pan with parchment paper so that it hangs over the sides. Press the dough out onto the pan, spreading it out and up the sides like a pie crust.

For the ganache, pour the chocolate chips into a medium heatproof bowl and set aside. Place the coconut milk in a small saucepan and bring to a simmer over medium heat. Pour the hot milk over the chocolate and let stand for a few minutes until the chocolate softens. Stir the mixture until smooth and add in the vanilla and salt. Pour the ganache into the pie crust and freeze until firm, 2 to 3 hours.

To make the coconut whipped cream, carefully remove the can of coconut milk from the refrigerator without shaking it. Open the can and use a spoon to carefully remove the thick layer of coconut cream from the top of the can. Transfer it to a mixing bowl. (Do not use the layer of coconut water that has settled to the bottom of the can.) Beat the coconut cream on medium speed until the cream becomes light and fluffy and small peaks form, 2 to 4 minutes. Add in the sweetener, if using, and vanilla and beat until incorporated.

Lift the tart out of the pan using the parchment paper. Garnish with fresh berries, if desired, and the coconut whipped cream. Serves 6 to 8.

Courtesy of Chanie Apfelbaum, cookbook author and founder of Busy in Brooklyn

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