I used the playing around method Dorie suggests in the book...because the chocolate version didn't have enough calories. :) I made a coconut cream by boiling cream with sweetened coconut until it was thick. I used the regular pie crust and baked it in my tart pan. Should have used the pie pan like Dories suggested but I really wanted the tart shape!
After the coconut cream was cool, I spread it on the bottom of the crust then topped it with the bittersweet chocolate cream. A little whipped cream on the top sprinkled with some toasted coconut and OMG!!!
I cut of piece of the tart just to photograph...well I needed to taste it to make sure it was edible....I finished the whole piece. It was that good! Bittersweet chocolate with sweet, smooth coconut cream and a crunchy shortbread-y crust. Heaven!
Check out Scrumptious Photography for the recipe and some amazing photographs. Don't forget to click here to see what the others have created.Thanks for stopping by.
3 comments:
That looks fantastic! I almost tried the coconut version but decided against it at the last minute.
That is the second time I've seen the coconut version... and the second time at least that I have regreted not going with and doing that version... ah well, next time.
Your tart looks awesome!
Wow, your tart looks amazing, nicely done.
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