Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cups flour
  • 2/3 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 10 tablespoons butter, chilled
  • 1 1/2 tablespoons ice-cold water
  • 1 cup brown sugar, packed
  • 1 cup heavy cream
  • 1/3 cup maple syrup
  • 1 1/2 tablespoons fresh ginger, minced
  • 2 cups roasted cashews, salted
  • 1 cup coconut flakes, sweetened
  • 5 ounces dark chocolate

Instruction

  • For the crust: spray 10" tart pan with removable bottom with cooking spray.
  • Mix flour, sugar, cocoa powder and salt in a food processor.
  • Add butter to flour mixture and process until the mixture resembles wet sand.
  • Add ice-cold water to the mixture and blend until dough comes together in a ball.
  • Press dough into a prepared tart pan. Chill at least an hour, or overnight.
  • Bake the crust in 350oF oven until dry, about 20 minutes. Cool completely.
  • For filling: in a medium sauce pan mix brown sugar, cream, maple syrup and ginger, set over medium-high heat and boil, whisking gently, until sugar dissolves and begins to bubble vigorously, about 8-10 minutes. Mix in cashews and coconut. Cool to room temperature.
  • Chop chocolate and warm it up in the microwave until it begins to melt. Take it out of the microwave, stir with a wooden spoon until it melts completely.
  • Brush melted chocolate on the inside of the baked crust to coat completely. Reserve remaining melted chocolate for garnish.
  • Put the coated crust into the freezer for about 5 minutes, to harden the chocolate.
  • Pour filling into the chocolate-coated crust. Bake the tart in 350oC oven for about 35 minutes or until the filling begins to darken and bubbles thickly.
  • Transfer tart to a cooling rack and cool completely. Remove the tart from the pan.
  • Remelt reserved chocolate in microwave and drizzle it over the tart in a lacy pattern.
  • Store tart at room temperature covered with the cake dome.