Chocolate-Coconut Tart with Almonds
 
Makes 1(9-inch) tart, Recipe by Ben Mims
Ingredients
  • 2 tablespoons (28 grams) unrefined coconut oil, melted, plus more for greasing pan
  • 2¼ cups (189 grams) finely shredded dried (desiccated) coconut
  • ⅓ cup (67 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 large egg white, lightly beaten (30 grams)
  • 1¼ cups (141 grams) roasted salted almonds, halved or roughly chopped
  • Chocolate Ganache (recipe below)
  • ½ cup (17 grams) sweetened and toasted coconut “chips,” such as Dang or Bare brands
Instructions
  1. Preheat oven to 350°F (180°C). Grease a 9x1-inch removable-bottom round tart pan with coconut oil.
  2. In a medium bowl, combine coconut, sugar, 2 tablespoons (28 grams) melted coconut oil, salt, and egg white; mix with your hands until a moldable dough forms. Press dough into bottom and up sides of prepared pan. Place tart pan on a rimmed baking sheet to catch any drips.
  3. Bake until deep golden brown and set, 23 to 25 minutes (crust should be fully brown with no white spots visible). Let cool completely on a wire rack.
  4. Spread almonds over bottom of cooled crust in a single layer. Spread Chocolate Ganache over almonds, and smooth top. Drop pan from a height of 5 inches a few times to settle Chocolate Ganache around almonds. Sprinkle with coconut chips. Refrigerate until Chocolate Ganache is set and firm, at least 6 hours. Cut into wedges to serve.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chocolate-coconut-tart-almonds/