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Trader Vic's Chocolate Coconut Tart


CHOCOLATE COCONUT TART

Trader Vic's Restaurant Recipe

Crust:
6 tablespoons unsalted butter, at room temperature
1/2 cup powdered sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all purpose flour

Nut Layer:
6 tablespoons unsalted butter
1/2 cup sugar
1 cup macadamia nuts, toasted
1/2 cup freshly grated coconut meat
1/2 cup heavy cream

Chocolate Layer:
1/2 cup heavy cream
1/2 cup sour crream
2 large eggs
1 tablespoon cornstarch
1/2 cup semisweet chocolate, finely chopped

whipped cream, for garnish
macadamia nuts, toasted and coarsely chopped for gaarnish
rasspberries, for garnish
mint leaves, for garnish

To make the crust, in the bowl of an electric mixer fitted with the paddle attachment, cream the butter, powdered sugar, and granulated sugar on low speed. Add the egg and vanilla and beat on high speed for 2 minutes. Reduce the speed and slowly add the flour until the dough begins to come together in walnut sized clumps. Turn the dough out onto a work surface and lightly knead it together. Shape the dough into a disk and wrap in plastic wrap, refrigerate until firm, at least 30 minutes.

Unwrap the dough and set it on a lightly floured work surface. Using a floured rolling pin roll the dough into a circle 12 to 13 inches in diameter. Keep turning the dough one eightth turn as you roll, to maintain the circular shape. If the dough begins to stick, dust the work surface with a little more flour. Transfer the dough to a 10 inch tart pan with a removable bottom. Fold any overhang back into the pan to form a strong rim. Prick the bottom in several places with a fark. Place the tart in the freezer for 30 minutes before baking.

Prehat the oven to 375 degrees. Remove that tart shell from the freezer and set it on  a sturdy baking sheet. Line the dough with parchment paper and fill with uncooked rice, dried beans, or pie weights. Bake until the edges are just beginning to color, about 15 minutes. Remove the parchment paper and weights carefully and return the tart shell to the oven. Bake until the shell is lightly golden, about 10 minutes. Transfer to a wire rack and cool to room temperature.

To make the nut layer, in a small, heavy saucepan, melt the butter over medium heat. Add the sugar and cook, stirring, until the sugar has dissolved. In crease the heat and cook to a medium, golden caramel color, about 3 minutes. Remove the pan from the heat and add the nuts, coconut, and cream, stirring to coat the nuts. Pour the mixture into the tart shell.

To make the chocolate layer, in a small saucepan, combine the cream and the sour cream. Bring to a boil over medium heat. In a small bowl, whisk together the eggs and cornstarch. Pour half the cream into the egg mixture, whisking until smooth.

Return the egg mixture to the pan and cook, stirring, until the mixture thickens and coats the back of a wooden spoon, about 2 minutes. Take care not to the the custard boil or it will curdle. Remove the pan from the heat, immediately add the chocolate and stir until it has completely melted and is smooth. Carefully spoon the chocolate custard over the nut layer in the tart shell, beginning around the outside rim and working toward the center, smooth the top with a spatula. Chill the tart until the chocolate is set, about 2 hours.

To serve, cut into wedges and garnish with whipped cream, chopped macadamia nuts, raspberries, and mint leaves. Makes 8 to 10 servings. 

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