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Double Dark Chocolate Coconut Macaroon Tart

Ingredients: FOR THE CRUST: Here FOR THE FILLING: 3 (70%) good-quality dark chocolate bars (300 grams total) 1 (400ml) can full-fat coconut milk, room temperature 4 tablespoons pure maple syrup (or liquid sweetener of choice) 1 teaspoon pure vanilla extract small pinch fine grain sea salt COCONUT WHIPPED CREAM (OPTIONAL): Here FOR THE GARNISH: 1/2 cup toasted large flake coconut, flaked sea salt, leftover coconut whipped cream (optional) Directions: Toast the coconut (optional step, but recommended): Preheat oven to 325F. Place shredded coconut and large flake coconut (if using for garnish) on baking sheet. Keep separate on baking sheet. Toast in the oven for 5-10 minutes, until lightly golden but not brown. Set aside to cool. Line a 9-inch glass pie dish with 3 (2-inch wide) strips of parchment paper, one going each direction, with overhang. Now place a large piece of plastic wrap on top and press down (see this photo for a visual). The parchment strips will allow you to lift the pie out after freezing. I highly recommend doing this or the crust will stick miserably to the dish. Prepare the crust: Spoon the crust mixture into the prepared pie dish. Spread out evenly. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. Place dish in the freezer while you prepare the filling. Prepare the filling: Break up chocolate bars into chunks and place into a medium-sized pot. Melt the chocolate over the lowest heat setting (or use double boiler). When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth. With a spatula, spoon the melted chocolate into a large bowl. Now pour one entire can of room temperature full-fat coconut milk into the bowl with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and a pinch of salt until smooth. Set aside. For the whipped cream (optional):
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gosh! dat dark dark choc gonna make one dripping over n over n over...
Wow. What a dessert! Thank you for sharing. :)
Sounds like a nice, light dessert!
You know how much I love coconut whip @vegantraveler!
This sounds great, and with a lot less junky ingredients. Using dates to sweetened the crust is a really good idea.
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For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah – can you BELIEVE these?!?!?
[미국/데블드 에그Deviled Egg] 삶은 계란의 반란
데블드 에그는 미국 가정식의 클래식으로 통합니다. 북미뿐 아니라 유럽에서도 많이 즐기는 간단한 요리로, 계란을 삶을 줄 아는 사람이라면 누구나 쉽게 도전해볼 만한 핑거푸드입니다. 개성껏 토핑과 속재료를 선택할 수 있고, 그래서 만드는 사람의 취향과 문화에 따라 맛과 모양도 달라집니다. 지난 10년간 전세계를 돌면서 셰프로 활동해온 원파인디너의 미국 호스트 찰스 슬로네이커 씨가 말해주기를, 뉴욕의 한 레스토랑에 갔다가 김치가 들어간 데블드 에그를 본 적도 있다고 하네요. 이번에 선택한 재료는 파프리카 가루입니다. 고추가루를 써도 좋아요. RECIPE by 찰스 슬로네이커 주재료 계란 6개 마요네즈 120ml 파프리카 가루(또는 고추가루) 1작은술 소금, 후추 약간 1. 계란 완숙을 만듭니다. 끓는물에 계란을 10분간 삶고 얼음물에 식혀줍니다. 그리고 껍질을 까고 세로로 2등분해요. 2. 노른자를 분리해 볼에 담고, 마요네즈와 소금 후추로 간을 합니다. 3. 노른자가 덩어리지지 않도록 으깨면서 잘 섞어줍니다. 4. 스패출러를 이용해 재료를 짤주머니(pastry bag)에 담습니다. 5. 속이 빈 흰자에 섞은 재료를 채워주고, 파프리카 가루를 살짝 뿌려 마무리합니다. 완성입니다. 맛있게 드세요. :) = 레시피를 소개하는 찰스 슬로네이커 씨는 미국 캘리포니아 출신으로, 아주 어릴 적부터 셰프는 멋진 직업이라고 생각했다고 합니다. 여러 나라를 여행할 수 있고, 어디서든 일할 수 있으며, 어디에서나 맛있는 음식을 먹고 배울 수 있다고 믿었기 때문입니다. 막연했던 꿈은 현실이자 인생이 되었습니다. 찰스 씨는 지난 10여년 간 유럽과 아시아 등 20개국을 돌아다니며 다양한 음식을 만들어 왔습니다.