Cashew-Coconut Tart in Chocolate Crust

Ingredients

  • ¼ teaspoon (generous) salt
  • 10 tablespoons (1 ¼ sticks) chilled unsalted butter, diced
  • 1 ½ tablespoons ice water
  • 1 cup (packed) dark brown sugar
  • 1 cup heavy whipping cream
  • 1/3 cup pure maple syrup
  • 1 ½ tablespoons finely chopped peeled fresh ginger
  • + 7 more ingredients
    • 1 9.25-ounce can (about 2 cups) lightly salted roasted cashews
    • 1 cup flaked sweetened coconut
    • Nonstick vegetable oil spray
    • 1 ¼ cups all purpose flour
    • 2/3 cup sugar
    • ½ cup unsweetened cocoa powder
    • 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1. For crust: Spray 11-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, cocoa, and salt in processor 5 seconds. Add butter and blend until moist sandy texture forms. Add 1 1/2 tablespoons ice water and blend until dough comes together. Press dough evenly onto...

View full recipe at SpringPad

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