A decadent Passover dessert showstopper that is deceptively easy to make.
If you like coconut macaroons and millionaire cookie bars, you will love this dessert. The crust is a classic macaroon base and the filling is a two-layered marvel of traditional ganache and caramel. It's that simple. Make ahead and refrigerate, slice and serve, and then take a big bow as the crowd sings your praises!
Equipment: large mixing bowl; wet measuring cups; measuring spoons; spatula or wooden spoon; fluted tart pan; rimmed sheet pan; small and medium saucepans; candy thermometer; whisk; rubber spatula; offset spatula (optional) Macaroon Crust Ingredients:
2 teaspoons vegetable oil
14 ounces unsweetened desiccated coconut
14 ounces sweetened condensed milk 1 large egg 2 teaspoons vanilla extract Caramel Ingredients:
1 cup heavy cream
2 tablespoons unsalted butter
pinch of salt
¾ cup granulated sugar 2 tablespoons corn syrup
2 tablespoons tap water
1 teaspoon vanilla extract
Chocolate Ganache Ingredients:
½ cup heavy cream
5 ounces dark chocolate, finely chopped
large pinch of sea salt (Maldon, sel de gris)
1. Preheat the oven to 350°F. Lightly grease the base and sides of the fluted pan with the vegetable oil, using a paper towel to distribute the oil evenly. Place on a rimmed sheet pan and set aside.
“Angel flake, sweetened coconut is simply too sweet for this recipe. There is plenty of sugar in the sweetened condensed milk. Try the health food store for dessiccated coconut if you can't find the unsweetened variety at your local grocer.”
2. In a large mixing bowl, combine the coconut, condensed milk, egg and vanilla. Pour the mixture into the greased tart pan and press evenly into the pan, on the base and along the side to create a depression with a ½-inch border.
ILOC tip: the easiest way to press the coconut mixture into the pan is with wet hands or fingertips. Run your fingertips under cold water or dip them in a small bowl of cool water.
3. Bake the tart in the preheated oven for approximately 20 minutes, or until the crust base and rim are golden brown. Remove from the oven and set aside to cool. Once cool, lift the tart shell from the fluted pan, using a paring knife if necessary for a clean removal.
4. While the macaroon tart shell cools, prepare the caramel filling. In a small saucepan over medium heat, warm the heavy cream, butter, and salt until the butter melts. Remove the pan from the heat and set aside. Stir the sugar, corn syrup, and water in a medium saucepan over low heat until the sugar dissolves, being careful not to splatter any of the mixture on the sides of the pan. Increase the heat and boil without stirring until the sugar syrup is a deep amber color, about 7 minutes. Remove the pan from the heat, then add in the warmed cream and butter carefully, as the mixture will bubble vigorously. Return the pan to medium-low heat and mix well to combine. Place a candy thermometer in the pan as the caramel cooks. When the temperature reaches 250°F, remove the pan from the heat.
5. The moment the caramel reaches 250°F, pour the mixture into the macaroon tart shell. Set aside for one hour to cool and set.
6. Once the caramel has set in the tart shell and is firm to the touch, prepare the chocolate ganache. Place the chocolate in a large mixing bowl. Bring the heavy cream to a simmer in a small saucepan over medium-high heat. Remove the pan from the heat and pour over the chocolate. Let the chocolate sit for 1-2 minutes in the hot cream to soften. Stir gently until completely smooth.
ILOC tip: when making ganache, it is essential to pour the hot cream over the chopped chocolate and not place the chocolate in the saucepan with the hot cream so that the mixture does not curdle. It's all about technique, not torture!
7. Pour the ganache over the caramel and spread evenly in a thin layer. Sprinkle with sea salt. Set aside at room temperature for 2 hours, or until the ganache is set, before slicing.
8. Store the tart in an airtight container for up to 3 days.
Makes 16 servings.
