Chocolate Coconut Tart

1. Wash Up!

2. Make the crust: Preheat the oven to 350°F. Combine the flour and cocoa powder in a medium bowl. Add the butter and honey, and mix with a fork until a dough forms. Spread the dough onto the bottom and up the sides of a 9-inch square tart pan with a removable bottom. Bake 15 to 20 minutes or until set. Immediately press the crust down to make room for the filling. Set aside to cool.

3. Make the filling: Beat the whipping cream in a large bowl with a hand mixer until stiff peaks form. Beat the mascarpone, honey, and coconut in a separate bowl. Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture. Spread the filling evenly into the cooled crust. Refrigerate while making the ganache.

4. Make the ganache: Heat the whipping cream in a medium saucepan over medium heat until bubbles form around the edges. Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir the mixture until smooth. Spread the ganache over the coconut filling and refrigerate until set.

To Serve: Dollop the top of the tart with whipped cream and sprinkle with toasted coconut sliced almonds. Cut into 9 squares and drizzle each serving with honey.

Pro Tip: If you don’t have a square tart pan, a circular pan will work too.

Table Talk: Name someone else at the table’s biggest pet peeve. Does everyone agree?