Chocolate Coconut Tart

This holiday dessert is inspired by an Almond Joy candy bar. A honey and chocolate shortbread crust is layered with a honey-coconut filling and topped with silky ganache for a festive way to end your meal.

Chocolate Coconut Tart
(creamy coconut, chocolate shortbread + honey)
Serves 9
 
What you need:
For the crust:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ cup Savannah Bee Company Whipped Honey (we used Whipped Honey with Chocolate)
½ teaspoon salt
¾ cup unsalted butter, softened

For the filling:
½ cup heavy whipping cream
1 (8-ounce) container mascarpone cheese
¼ cup Savannah Bee Company Whipped Honey (we used Original Whipped Honey)
1¼ cups packed sweetened shredded coconut flakes

For the topping:
¾ cup heavy whipping cream
6 ounces dark chocolate, chopped
Sweetened whipped cream, toasted coconut flakes, and toasted sliced almonds
Savannah Bee Company Honey for drizzling

What to do:

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?

happy bees. happy earth.