CHOCOLATE MACAROON TART WITH SALTY ALMONDS

I don't trust people who don't like coconut.
Makes: 8 servings                                                                                         Takes: 1 hour

CHOCOLATE MACAROON TART WITH SALTY ALMONDS

Makes: 8 servings                            
​Takes: 1 hour
Crust:
  • 4 cups shredded coconut 
  • 2/3 cups sugar
  • 4 egg whites
  • 1/4 teaspoon salt
  • Coconut oil, for the pan
Filling:
  • 8 oz semisweet chocolate, chopped or chips
  • 1 cup heavy cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
Topping:
  • 1/2 cup roasted unsalted almonds
  • Flaky sea salt, for sprinkling
  1. Preheat oven 350°F. Generously grease a 9 inch tart pan with a removable bottom.
  2. Blend coconut in a food processor until evenly ground. Pour coconut into a large bowl. Add the sugar, egg whites and salt and stir to combine. Transfer the coconut mixture to the prepared pan and press it into the bottom and sides. I suggest placing your tart pan on a large baking sheet, this makes it easier to transfer in and out of the oven. Bake until the crust is set and golden brown, about 25 minutes.
  3. Place the chocolate in a heatproof bowl. In a saucepan, bring the cream to a boil over medium-high heat. Pour the hot cream over the chocolate and whisk until smooth. Next, whisk in the eggs, vanilla, and salt. Pour the chocolate mixture into the crust.
  4. ​Reduce the oven heat to 325° and bake until the chocolate is just set with a slight jiggle in the center, 15 to 20 minutes. Cool to room temperature.
  5. Chop almonds in a mini chop or plastic bag and toss with sea salt. Top tart with desired amount of topping in the center of the tart and serve!