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Chocolate Tart Coconut Mousse: A Decadent Dessert Recipe

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Decadent chocolate tart with a rich ganache filling and a light, airy coconut mousse topping.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 2–4 tablespoons ice water
  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract (optional, for extra coconut flavor)
  • 1 teaspoon unflavored gelatin powder
  • 2 tablespoons cold water
  • Shredded coconut, toasted
  • Chocolate shavings
  • Fresh berries (raspberries, blueberries)

Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add Egg Yolk and Water: In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Pour this mixture into the flour mixture and mix until just combined. If the dough seems too dry, add the remaining ice water, one tablespoon at a time, until it comes together.
  4. Form the Dough: Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
  6. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
  7. Dock the Crust: Use a fork to prick the bottom of the crust all over.
  8. Chill Again: Place the tart pan in the freezer for 15 minutes.
  9. Bake the Crust: Preheat oven to 375°F (190°C). Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes.
  10. Remove Weights and Bake Again: Remove the parchment paper and pie weights. Bake for another 10-15 minutes, or until the crust is golden brown.
  11. Cool Completely: Let the crust cool completely in the tart pan on a wire rack before filling.
  12. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  13. Pour Over Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to allow the chocolate to melt.
  14. Stir Until Smooth: Gently stir the chocolate and cream together until smooth and glossy. Add the softened butter and vanilla extract and stir until well combined.
  15. Pour into Crust: Pour the chocolate ganache into the cooled tart crust, spreading it evenly.
  16. Chill: Refrigerate the tart for at least 2 hours, or until the ganache is firm.
  17. Prepare Coconut Cream: Carefully scoop out the thick, solidified coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind. You should get about 1 cup of thick cream.
  18. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom.
  19. Melt the Gelatin: Microwave the bloomed gelatin for 10-15 seconds, or until it is completely melted. Be careful not to overheat it.
  20. Whip the Coconut Cream: In a large bowl, using an electric mixer, whip the coconut cream until light and fluffy. Gradually add the powdered sugar, vanilla extract, and coconut extract (if using) and continue whipping until stiff peaks form.
  21. Temper the Gelatin: Slowly drizzle the melted gelatin into the whipped coconut cream while continuing to mix on low speed.
  22. Chill the Mousse: Transfer the coconut mousse to a piping bag or a ziplock bag with a corner cut off. Pipe the mousse over the chilled chocolate ganache. Alternatively, you can gently spread the mousse over the ganache with a spatula.
  23. Final Chill: Refrigerate the tart for at least 2 hours, or preferably overnight, to allow the coconut mousse to set completely.
  24. Remove from Tart Pan: Carefully remove the tart from the tart pan by gently lifting it from the removable bottom.
  25. Garnish (Optional): Garnish the tart with toasted shredded coconut, chocolate shavings, and fresh berries, if desired.
  26. Slice and Serve: Slice the tart into wedges and serve chilled.

Notes

  • For the best results, use high-quality bittersweet chocolate.
  • Make sure the butter is very cold when making the tart crust.
  • Refrigerating the coconut milk overnight is essential for separating the cream.
  • Chilling times are important for the tart to set properly.
  • If the dough becomes too soft while rolling, return it to the refrigerator for a few minutes.

Find it online: https://mmmflavors.com/chocolate-tart-coconut-mousse/