Coconut and Almond Tart with Chocolate Ganache

The coconut and almond tart with chocolate ganache is a delicious dessert that combines the sweetness of coconut with the rich flavor of chocolate. Here is the recipe:

Ingredients

For the base:

• 200 g of all-purpose flour
• 100 g of almond flour
• 100 g of desiccated coconut
• 100 g of powdered sugar
• 150 g of cold butter, cubed
• 1 large egg
• A pinch of salt

For the chocolate ganache:

• 200 ml of fresh cream
• 200 g of dark chocolate, chopped

Preparation

1. Begin by mixing together the flours (all-purpose and almond), desiccated coconut, powdered sugar, and a pinch of salt.
2. Add the cold, cubed butter and work the mixture until it resembles coarse sand.
3. Incorporate the egg and knead until a homogeneous dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
4. Roll out the dough into an even layer and line a previously buttered and floured tart mold.
5. Prick the bottom with the tines of a fork, then bake in a preheated oven at 180°C for about 15-20 minutes or until golden.
6. In the meantime, prepare the chocolate ganache. Heat the cream without bringing it to a boil and pour it over the chopped chocolate. Let it rest for one minute and then mix until you achieve a smooth and uniform cream.
7. Pour the ganache over the baked and cooled tart base, and let it rest in the refrigerator until the ganache has set.

Curiosity

Ganache is a chocolate cream of French origin, whose name apparently derives from the French slang term “ganache,” meaning “stupid person” - it is thought that the cream was invented by mistake by an apprentice pastry chef. Today, it is widely used in patisserie to fill cakes and sweets.

If you wish, you can add a sprinkle of desiccated coconut or almond flakes over the ganache before serving for an extra touch of flavor and decoration.