Coconut Cream And Chocolate Ganache Tart |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A new different combination...coconut milk and chocolate. It was really delicious!! Ingredients:
1 23cm chocolate shortbread pie shell, baked. |
for the coconut bavarian cream |
1 tablespoon (7gr) powdered gelatin |
3 tablespoons water |
4 egg yolks |
1/4 cup (50 gr) sugar |
1 cup (250 ml) coconut milk |
1 cup (250ml) heavy cream, cold |
chocolate ganache layer |
8 ounces (227 grams) semisweet or bittersweet chocolate cut into small pieces |
3/4 cup (180 ml) heavy whipping cream |
2 tablespoons (28 grams) unsalted butter |
Directions:
1. Coconut cream:
2. In a small bowl, sprinkle the gelatin over the water and let stand to soften while you prepare the cream.
3. In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a medium large saucepan set over medium heat, bring the coconut milk to a simmer. Slowly pour the milk over the yolks, whisking constantly to prevent them from curdling. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
4. In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks on medium speed and fold it into the cooled cream base. Spread in the prepared pie shell. Chill until you make the topping.
5. Chocolate ganache
6. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow standing for 5 minutes. Stir with a whisk until smooth and set aside until thickened
7. stirring occasionally. Transfer to a piping bag fitted with a plain nozzle and make a decorative pattern as shown in the pictures.
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