"Molto" meaning much, and "Gelato" meaning... well, love.
Tuesday, May 24, 2011
Chocolate Coconut Tart
I never used to get cravings for chocolate. I liked it, for sure, but I didn't crave it like so many do. That is, until about two years ago. Call it getting older, call it life changes, call it coming to my senses....
Now? Now I know when I want chocolate, and only chocolate. If you're trying to battle one of those oh-so-strong chocolate cravings today, don't bother fighting. Just make this tart and consider it an I.V. of the good stuff headed straight for where it counts.... your belly. It packs a whallop and it's the real deal.
Although it has "Coconut" in the title, it's a very subdued flavor. Sort of like a supporting actor in this play starring almond and chocolate. It's also gluten-free, and "Paleo", if you're interested in those things like I am.
10 oz good semisweet or bittersweet chocolate (or a mix of the two)
2 eggs, room temperature
1 tsp. vanilla
Preheat oven to 350 degrees. Mix the crust ingredients together and press into a tart pan or pie plate and bake for 10 minutes. Let cool while you make the filling.
Chop the chocolate and pour into a large bowl. In a medium saucepan, bring the coconut milk just to a boil, then pour over chocolate and let it set for 5 minutes. Slowly stir the chocolate until melted and smooth.
In a small bowl, whish the eggs, vanilla, and salt, then pour slowly into the chocolate, while whisking. Pour filling into the crust and bake about 20-25 minutes. Top with unsweetened coconut (toast for more flavor!) and sliced almonds. Serve at room temp or chilled.