Lifestyle
Recipes » 2012 Wine & Food Calendar Recipes » Macaroon Tart with Chocolate Coconut Ganache - June 2012
RECOMMENDED WINE PAIRING
- Country Mist Passion Fruit Papaya Viognier
INGREDIENTS
Tart
- 2 egg whites
- 1/2 tsp (2 mL) vanilla
- dash salt
- 1 3/4 cups sweetened coconut (425 mL)
- 1/4 cup (50 mL) almond slices, crushed 1/4 tsp (1 mL) food grade lavender, (optional)
Ganache
- 1/2 cup (125 mL) coconut milk
- 2 tsp (10 mL) brown sugar
- 4 oz (113 g) bittersweet chocolate, chopped
METHOD
- Heat oven to 350º F.
- For tart: Whisk egg whites, vanilla and salt until frothy.
- Stir in coconut, almonds and lavender.
- Spray 6 tart shells generously with nonstick spray. Or line 6 muffi n cups with liners and spray generously with non-stick spray.
- Press 1/4 cup of coconut mixture into each cup, pushing mixture evenly into sides and bottom.
- Bake 12 to 15 minutes. Let cool completely. To release; gently take a knife and loosen edges. If using muffin pans, let cool 5 minutes. and remove liners.
- For ganache: Heat coconut milk and brown sugar until boiling. Remove from heat. Add chocolate and let stand 5 minutes. Stir until smooth.
- Pour into tart shells. Do not refrigerate. Garnish as desired.
SERVES 6