Description
Indulge in this delectable Chocolate Macaroon Tart, featuring a crisp pastry shell, a rich chocolate ganache filling, and a chewy coconut topping. Perfect for any occasion, this dessert is sure to impress!
Ingredients
Scale
For the Tart Shell:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ⅓ cup powdered sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
For the Chocolate Ganache Filling:
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
For the Coconut Macaroon Topping:
- 2 ½ cups sweetened shredded coconut
- ⅓ cup granulated sugar
- 2 large egg whites
- 1 teaspoon vanilla extract
Instructions
- Prepare the Tart Shell:
- In a bowl, mix flour and powdered sugar. Add chilled butter and mix until crumbly. Stir in egg yolk and enough cold water to form a dough.
- Chill for 30 minutes, then roll out and fit into a tart pan. Bake at 350°F for 25 minutes until golden.
- Make the Ganache:
- Heat heavy cream until simmering, then pour over chopped chocolate. Let sit, then stir in butter until smooth.
- Assemble:
- Pour ganache into cooled tart shell and let set.
- Prepare Coconut Topping:
- Mix shredded coconut, sugar, egg whites, and vanilla. Spread over ganache.
- Bake at 325°F for 15-20 minutes until golden.
- Cool and Serve:
- Allow to cool completely before slicing. Enjoy!
Notes
- For a richer flavor, consider adding a splash of espresso to the ganache.
- Store leftovers in the refrigerator for up to a week or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320
- Sugar: 18g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g