A deliciously decadent dessert to share with your sweetheart.
Place all the crust ingredients in a food processor and blend until you have a nice, pliable “dough”. You will notice that as your processor blends, you will eventually get to a point where there is a noticeable line between the very blended mixture on the bottom and the mixture that is still a bit more coarse on top. When you reach this point, the crust is nearly finished blending. The goal is to have a moldable dough. This can take up to 5 minutes or more of processing.
When the processing is finished, scrape the dough out into a parchment lined tart pan and using your fists and fingers, flatten the dough and mold it up around the sides. This will take you about 5-10 minutes. Place this in the refrigerator overnight, or temporarily while you make the ganache. It’s best to keep the tart pan on a cookie sheet for easy transferring in and out of the refrigerator.
Place the finely chopped chocolate in a medium mixing bowl and set aside.
Set the crust near you as you work, but away from any heat.
This process will take you about 5 minutes if your chocolate is already chopped. In a small sauce pot, heat the coconut milk, honey and coconut oil until it’s hot, but not boiling. Stir constantly to avoid boiling the milk. Pour the hot milk over the chocolate and stir until you have a smooth, thick but fluid ganache. There should be no lumps of chocolate left. Pour the ganache immediately into the crust, smoothing the top as best you can. Set in the refrigerator overnight or for at least 2 hours to set the ganache.
WHIPPED CREAM DIRECTIONS:
In a medium to large mixing bowl, use an electric mixer to blend the coconut cream, lime zest and honey together until you have a smooth, thick whip cream. Transfer to a cake bag and decorate the top of your tart.
Store the finished tart in the refrigerator until you are ready to serve.
Note on the coconut cream: If you have kept your can(s) of full-fat coconut milk in the refrigerator for at least 3 days, you will find the cream has solidified on the top when you open the can. Scoop this out into your measuring cup, making sure to avoid the coconut water left at the bottom of the can. Any coconut water that ends up in your mixing bowl will thin out the whipping cream, making it runny and difficult to use with a cake bag.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.