Making a proper ganache and a creamy caramel sauce are two pastry techniques that are the foundation for so many delicious variations. They come together in my Chocolate Ganache Tart with Coconut Milk Caramel, a luscious and decadent dessert that just happens to be gluten-free and dairy-free.
For the Crust
Ingredients
- ½ cup granulated sugar
- ¾ cup cocoa powder
- 3 tablespoons coconut oil, melted and slightly cooled
- Pinch of kosher salt
Method
- Spray an 8-inch ring, tart pan, springform pan, or pie pan with non-stick spray, or coat with coconut oil.
- In the bowl of a food processor, or in a medium bowl with a rubber spatula, combine the sugar, cocoa powder, coconut oil and salt until a wet dough forms. Lightly grease your hands with non-stick spray or coconut oil and press the crust into the bottom of the prepared pan, making an even layer. Set aside.
For the Ganache
Ingredients
- 12 ounces best quality dark chocolate, such as Valrhona Ilanka 63%
- ¾ cup full fat coconut milk (from a 14-ounce can)
- 2 tablespoons light corn syrup or honey
- Pinch of kosher salt
Method
- In a medium heat-proof bowl, partially melt the chocolate in a double boiler, or in a microwave on low power.
- In a small saucepan, bring the coconut milk, corn syrup, and salt to a simmer. Using a rubber spatula, add ½ of the hot liquid to the chocolate and stir vigorously for 1 minute. Add the remaining liquid. Continue beating vigorously for 1 to 20 minutes until the mixture becomes shiny and elastic. To truly perfect this emulsion and for best texture, blend the ganache with a hand blender or hand mixer for 1 minute.
- Pour the ganache over the prepared crust and spread evenly. If desired, texture the top of the ganache using lightly crumpled plastic wrap. Refrigerate the tart for 2 hours until set, or loosely wrap and let set at room temperature for 6 hours.
For the Coconut Milk Caramel
Ingredients
- 1 cup granulated sugar
- 2 tablespoons light corn syrup or honey*
- 2 tablespoon water
- ¾ cup coconut milk (the remaining half of the 14-ounce can)
- ½ teaspoon kosher salt
Method
- In a deep, heavy-bottomed saucepan, combine the sugar, corn syrup, and water and using a spoon or rubber spatula, and stir until the sugar is moistened and the texture of wet sand. Set on medium heat and cook, without stirring, until the sugar liquifies and starts to turn amber in color. Continue cooking until the sugar is a medium amber color and starts to smell slightly toasted. (*If using honey, the mixture will look amber from the beginning. It is best to use a candy thermometer and cook until it registers 315°F). Immediately remove from the heat and very carefully add the coconut milk. The mixture will bubble and splatter so keep your hand, arm, and face away from the top of the pot to avoid a steam burn. Whisk the caramel and coconut milk together. Return to the heat and cook on medium heat, whisking occasionally for 2 more minutes. It is finished when the caramel has thickened slightly or registers 235°F on a candy thermometer.
- Let the caramel cool slightly, then pour into a heat-proof jar or container until ready to serve.
To Serve
Ingredients
- Coarse or flaky sea salt
- Fresh cherries, raspberries, strawberries, or currants
Method
- To unmold the tart, dip a paring knife in hot water and dry with a clean towel. Run the knife around the sides of the ring or pan to release the tart. Top with drizzles of the coconut milk caramel, fresh red fruits, and the flaky sea salt.
- It is best to serve the tart at a cool, room temperature. Use a warm, dry knife to cut the tart. The tart can be stored, without the fresh fruit, tightly wrapped, at room temperature for 5 days. It can also be refrigerated or frozen.
In high school, I watched a lot of Jacques Pépin on PBS. My biggest take away—other than “this is so much more interesting than homework”—was that mastering a technique is far more useful than learning a recipe.