Serves: 6 to 8
Source: The Food Matters Cookbook, by Mark Bittman
Ingredients:
- …2 cups shredded, unsweetened coconut (I used sweetened – all I had in the house
- 1/2 cup sugar (if using sweetened coconut add only 1/4 cup sugar)
- 2 eggs – separated
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 6 ounces bittersweet chocolate or dark chocolate, roughly chopped
- 1 cup coconut milk (light is OK too)
Instructions:
- Preheat the oven to 350 degrees. In a medium sized bowl, mix, together the coconut, sugar, egg whites, vanilla and salt. Press the mixture into the bottom and up the sides of a 9 inch tart pan.
- Bake until the coconut shell is firm and nicely toasted (nice golden color) about 13-20 minutes – keeping in mind that you will not bake it again.
- Meanwhile, in a medium saucepan, combine the chocolate, egg yolks, coconut milk and sugar and place over low heat. Whisk and cook almost constantly until the chocolate is completely melted and steaming. Be careful – do not let the mixture boil and separate.
- Meanwhile, in a medium saucepan, combine the chocolate, egg yolks, coconut milk and sugar and place over low heat. Whisk and cook almost constantly until the chocolate is completely melted and steaming. Be careful – do not let the mixture boil and separate.
- When the tart shell comes out of the oven, spread the chocolate mixture into it. Let the tart sit and cool – and become firm before cutting and serving. The tart will keep covered and refrigerated for a day or two.