Recipe: Chocolate, Coconut & Cardamom Tart

This is a very simple – yet delicious – tart, which features the winning pair “chocolate+coconut” plus a dash of freshness given by cardamom. It has an incredible melt-in-your-mouth texture… impossible to resist!

 

Chocolate, Coconut & Cardamom Tart

Ingredients:

For the Crust:

• 1/2 cup powdered almonds
• 1/2 cup shredded coconut
• 1/2 cup instant vanilla pudding mix
• 1/4 cup coconut oil
• 1/2 cup whole-wheat flour
• 1/4 cup rice syrup
• water

For the Chocolate Cream:

• 1 1/2 cup coconut milk
• 5 oz dark chocolate, coarsely chopped
• 3 tablespoons cane sugar
• 1 teaspoon cardamom powder
• 1 teaspoon agar agar

For the Coconut Cream:

• 1 1/2 cup coconut milk
• 1/2 cup shredded coconut
• 3 tablespoons cane sugar
• 1 teaspoon cardamom powder
• 1 teaspoon agar agar

Directions:
Crust: Mix all ingredients with a fork in a large bowl till you get a sticky dough (stickier than shortcrust pastry). Transfer the dough to a prepared round medium baking tin, level off evenly and bake for about 20 minutes at 375°F.

Creams: Put the ingredients for the chocolate and the coconut cream into two different small saucepans and heat them up (over low heat), whisking continuously. When both creams start to simmer, cook for 2-3 more minutes, mixing continuously. 

Assembly: As soon as the crust is ready, pour the chocolate cream onto it, level off evenly, let it cool down at room temperature and then let it rest in the fridge for about an hour (put the coconut cream in the fridge as well). After that, pour the coconut cream onto the chocolate cream layer (before doing that, mix it again with a fork if it has hardened too much in the fridge) and level off evenly. Let it rest in the fridge overnight before serving.

Note: I obviously didn’t wait enough before pouring the second cream layer onto the first one, that’s why you can spot a mess instead of two orderly layers… anyhow, it was delicious!