Description
Chocolate macaroon tart promises pure dessert magic with layers of rich coconut and silky chocolate ganache. Parisian-inspired indulgence meets tropical sweetness, inviting you to savor each luxurious, melt-in-your-mouth bite.
Ingredients
Scale
Primary Ingredients:
- 2 1/2 cups sweetened shredded coconut
- 8 ounces (226 grams) semi-sweet chocolate, chopped
- 1 1/4 cups (156 grams) all-purpose flour
Dairy and Binding Ingredients:
- 1/2 cup (113 grams) unsalted butter, chilled and cubed
- 2 large egg whites
- 1 large egg yolk
- 1/2 cup (120 milliliters) heavy cream
- 2 tablespoons unsalted butter
Sweeteners and Flavor Enhancers:
- 1/3 cup powdered sugar
- 1/3 cup granulated sugar
- 1/2 tablespoons cold water
- 1 teaspoon vanilla extract
Instructions
- Craft a delicate pastry foundation by combining flour and powdered sugar in a mixing bowl. Cut chilled butter into the dry ingredients until the mixture resembles coarse crumbs. Incorporate egg yolk and minimal cold water to form a cohesive dough.
- Refrigerate the pastry dough for half an hour to enhance its texture and prevent shrinkage. Roll out the chilled dough and carefully drape it into a tart pan, trimming excess edges. Bake at 350°F for approximately 25 minutes until the shell achieves a golden, crisp appearance.
- Create a luxurious chocolate ganache by gently heating heavy cream until it reaches a delicate simmer. Immediately pour the hot cream over finely chopped chocolate, allowing the mixture to rest briefly. Whisk smoothly, incorporating butter until the ganache becomes glossy and uniform.
- Once the tart shell has cooled completely, pour the silky ganache into the prepared crust, ensuring an even distribution. Allow the ganache to set at room temperature.
- Prepare a coconut topping by combining shredded coconut, sugar, egg whites, and vanilla extract. Spread this mixture evenly over the set ganache layer.
- Return the tart to the oven, baking at 325°F for 15-20 minutes until the coconut topping transforms into a beautiful golden-brown color with crisp edges.
- Remove from the oven and let the tart cool entirely at room temperature. This resting period allows the layers to firm up and flavors to meld harmoniously.
- Slice carefully and serve, revealing the decadent layers of chocolate and coconut in this elegant dessert.
Notes
- Ensure butter is ice-cold for a flakier, more tender tart shell that melts in your mouth.
- Use high-quality dark chocolate with at least 70% cocoa for a rich, intense ganache that elevates the entire dessert.
- Toast coconut beforehand to intensify its nutty flavor and add a gorgeous golden color to the topping.
- Swap egg whites with aquafaba for a vegan-friendly version that maintains the same light, crispy coconut texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 18 g
- Sodium: 70 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg