Creamy Cashew Coconut & Chocolate Tart

Directions

To make the crust:

Coat a 11-inch-diameter tart pan with removable bottom with cooking spray or grease with butter.

Add flour, sugar, cocoa, and salt in a processor, process for 5 to 8 seconds.

Add butter and keep processing until forms moist sandy texture.

Add 1½ tablespoons ice water and process until all the ingredients come together and form into a dough.

Transfer the dough into the prepared tart pan, and press evenly onto bottom and up sides.

Refrigerate for at least half an hour or longer.

Preheat oven to 350°F.

Set crust on baking sheet.

Bake until looks dry and slightly puffed, 16 to 20 minutes.

Remove from the oven and let cool completely on a wire rack.

Maintain oven temperature.

To make the filling:

In a medium saucepan, add brown sugar, cream, maple syrup, and ginger, bring to a boil over medium-high heat, whisking often until sugar dissolves.

Attach candy thermometer to side of pan.

Adjust heat to maintain simmer, cook until thermometer reaches 222°F, 6 to 9 minutes, whisking once a while.

Stir in in cashews and coconut until well mixed.

Allow to cool for about 25 minutes.

Add chopped chocolate in small microwave-safe bowl.

Cook at medium setting in 15-second intervals until soft and starting to melt.

Stir until completely melted and smooth.

Brush enough chocolate over inside of crust to coat completely and evenly.

Freeze crust until chocolate is chilled and hard, 15 to 20 minutes (reserve remaining melted chocolate for garnish).

Pour filling into crust.

Arrange tart on rimmed baking sheet.

Bake until filling starts to darken on top and is bubbling thickly, 33 to 36 minutes.

Remove tart onto wire rack.

Let cool completely.

Remelt reserved chocolate in microwave.

Drizzle chocolate over tart in lacy pattern.

Note: The tart can be made 1 day ahead.

Cover and store in the refrigerator or at room temperature.