Decadent Coconut and Dark Chocolate Tart

Instructions

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit).
2. In a bowl, combine all purpose flour, powdered sugar, and a pinch of salt.
3. Add cold diced unsalted butter to the flour mixture and rub with fingertips until mixture resembles coarse crumbs.
4. Press the dough evenly into a 10 cm tart pan with removable bottom, covering base and sides.
5. Place tart shell in refrigerator for 15 minutes to chill.
6. Bake tart shell for 12 minutes until lightly golden. Remove from oven and let cool.
7. In a small saucepan, heat heavy cream and granulated sugar over medium heat until sugar dissolves and cream is hot but not boiling.
8. Place chopped dark chocolate in a bowl. For hot cream over chocolate and let sit for 2 minutes.
9. Stir chocolate and cream mixture until smooth and glossy ganache forms.
10. Beat large egg with vanilla extract in a separate bowl.
11. Slowly add a spoon of warm ganache to the beaten egg while stirring to temper the egg.
12. For tempered egg mixture back into the ganache and mix well.
13. Add unsweetened shredded coconut to the ganache and stir to combine.
14. For ganache filling into the cooled tart shell and spread evenly.
15. Bake tart for 15 minutes at 180 degrees Celsius until filling is set but still slightly wobbly in center.
16. Remove tart from oven and let cool completely before removing from pan and serving.