Dark Chocolate Caramel Macaroon Tart
If today was Easter for you, I hope it was a very happy one, otherwise, I hope you had a fabulous Sunday 🙂!
When I was growing up, religion didn’t figure very strongly in my family’s daily life. We didn’t attend church outside of events such as weddings or funerals and Sunday school was nothing more an occasional adventure with my cousin where I got to do crafts and socialize. While I was aware of the religious origins of many of the holidays we celebrated, including Easter, the focus in my immediate family was more on being a family, spending time together, connecting, and, of course, enjoying good food. It is this tradition that I’ve continued to honor and pass on to my children.
In our house, Easter is not quite as food-centric as Thanksgiving and Christmas, but there are certain dishes and desserts that my family associates with Easter and looks forward to every year. Today I want to share one of the desserts that is always on my list of favorites for Easter – a Dark Chocolate Caramel Macaroon Tart!
I’m not sure why, or when, coconut became inextricably linked with Easter in my head. Maybe it is because my siblings and I always got coconut cream eggs and coconut nests in our Easter baskets. I distinctly remember the large coconut cream eggs with the royal icing flower on top – they were big enough that we weren’t allowed to eat the whole thing in one sitting, we’d get them doled out in 4 or 5 slices. Or maybe it is all those bunny cakes with coconut pressed into the frosting to create the illusion of fur. Whatever it is, as far as I am concerned there is no separating Easter and coconut, which makes my Dark Chocolate Caramel Macaroon Tart recipe an absolutely perfect Easter dessert.
This recipe takes the crisp, chewiness of a coconut macaroon and turns it into the perfect vehicle for layers of coconut infused caramel and ganache. It is silky, gooey, chewy and oh-so-very coconutty and chocolatey. If you are a fan of chocolate dipped coconut macaroons, Mounds bars, or any other treat that combines chocolate and coconut, you are going to love this. In addition to bringing amazing flavors and textures to the table, the tart is also visually stunning with its smoothly swirled pattern of dark and white chocolate and ruffled edge. It is a dessert worthy of a celebration!
Dark Chocolate Caramel Macaroon Tart
Equipment
- tart pan 9" round, removeable bottom
- food processor
- bowls small, medium and large; heat safe
- small saucepan
- fine mesh strainer
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- measuring spoons
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- electric mixer
Ingredients
For the crust:
- 80 g unsweetened coconut toasted
- 38 g almond meal
- 200 g granulated sugar for more caramel flavor, replace half or all with toasted sugar
- 8 g cornstarch
- 1 large egg white at room temperature
- 10 ml vanilla extract
For the coconut caramel:
- 150 ml heavy cream
- 10 g coconut milk powder
- ¾ tsp salt
- 150 g granulated sugar
- 74 ml water
- 16 g corn syrup
- 5 ml vanilla
- 5 ml coconut emulsion
For the chocolate ganache:
- 170 g bittersweet or semisweet chocolate chopped
- 150 g heavy cream
- 6 g coconut milk powder
- 28 g unsalted butter
- ¼ teaspoon espresso powder
- 2 ml coconut emulsion
For the white chocolate ganache:
- 340 g white chocolate chopped
- 120 ml heavy cream
- 12 g coconut milk powder
- 30 g sour cream
- 2 ml coconut emulsion
For optional garnish:
- Dark chocolate flakes/sprinkles
Instructions
Make the crust:
- Preheat the oven to 350°F. Line a 9" tart pan with a removable bottom with non-stick foil, pressing up the sides and into the grooves.
- Place the toasted coconut, almond meal, sugar, and cornstarch in a food processor and process till finely ground. Add the egg white and vanilla and process just till a soft dough forms. Transfer to your prepared pan and press into an even layer on the bottom of the pan and slightly up the sides (damp fingers will facilitate this).80 g unsweetened coconut, 38 g almond meal, 200 g granulated sugar, 8 g cornstarch, 1 large egg white, 10 ml vanilla extract
- Bake till the crust looks dry and feels firm, about 15 minutes. Let cool completely in the pan.
Make the coconut caramel:
- In a small bowl or measuring cup, whisk together the heavy cream, coconut milk powder and salt until no lumps of the coconut milk powder remain. Set aside.150 ml heavy cream, 10 g coconut milk powder, ¾ tsp salt
- Mix the sugar, water and corn syrup in a 1 qt saucepan. Heat over medium heat without stirring until deep amber in color.150 g granulated sugar, 74 ml water, 16 g corn syrup
- Remove from the heat and Immediately whisk in the heavy cream mixture.
- Return to the heat, continue to cook, stirring constantly until the mixture reaches 234°F. Remove from the heat and stir in the vanilla extract and coconut emulsion.5 ml vanilla, 5 ml coconut emulsion
- Pour the coconut caramel over the bottom of the crust in an even layer. Refrigerate until firm (~20 minutes)
Make the chocolate ganache:
- Place the chopped chocolate in a medium, heat safe bowl.170 g bittersweet or semisweet chocolate
- Stir together the heavy cream and coconut milk powder, add the butter and espresso powder. Heat on the stove top or in the microwave until just simmering.150 g heavy cream, 6 g coconut milk powder, 28 g unsalted butter, ¼ teaspoon espresso powder
- Pour into a strainer over the chocolate (to catch any lumps from the coconut milk powder), allow to sit for about 30 seconds.
- Add the coconut emulsion and whisk until smooth and glossy. Set aside.2 ml coconut emulsion
Make the white chocolate ganache:
- Place the chopped white chocolate in a large heat safe bowl.340 g white chocolate
- Stir together the heavy cream and coconut milk powder. Heat on the stove top or in the microwave until just simmering.120 ml heavy cream, 12 g coconut milk powder
- Pour into a strainer over the white chocolate (to catch any lumps from the coconut milk powder), allow to sit for about 30 seconds and whisk until smooth.
- Add the sour cream and coconut emulsion and whisk again. Pour 1/2 cup of the ganache into a small bowl and place in the fridge (this will be used to pipe on the finished tart).30 g sour cream, 2 ml coconut emulsion
Assemble the tart:
- Dollop the chocolate ganache onto caramel layer, leaving gaps. Dollop the white chocolate ganache in between, and use a small knife to swirl together. Jiggle the pan slightly to level the swirled ganache. The swirled ganache will completely cover the crust leaving a perfectly smooth surface. Freeze for about an hour, till firm.
- Check the reserved white chocolate ganache, it should be semi-firm. Use an electric hand mixer to whip the ganache until lightened slightly (like a very stiff whipped cream).
- Use the foil to lift the tart from the pan. Turn it on its side and carefully peel off the foil. Place the tart on your serving tray or platter.
- Transfer the whipped white chocolate ganache to a pastry bag fitted with a star tip. Pipe rosettes or kisses around the edge of the tart and top each with a pinch of chocolate flakes or sprinkles. Refrigerate until firm before serving.Dark chocolate flakes/sprinkles
Notes
- Make sure you select a vegan/dairy free option for your chocolate – there are a variety of options out there ranging from pretty inexpensive to very expensive, just make sure you enjoy the flavor of both the dark and the white chocolate as they are prominent in the flavor of this tart.
- Instead of using heavy cream and coconut milk powder for the caramel, use full fat, canned coconut milk. I do want to note that while this provides excellent coconut flavor, I’ve found that the texture of this caramel is slightly gelatinous when compared to the version made with heavy cream.
- Instead of using heavy cream in the dark chocolate and white chocolate ganache, use full fat canned coconut milk.
- Choose a plant based butter option to replace the butter in the dark chocolate ganache, or increase the coconut milk by a couple of tablespoons and omit the butter instead.
- Choose a plant based sour cream alternative to replace the sour cream in the white chocolate ganache, or increase the coconut milk by a couple of tablespoons and omit the sour cream instead.
Nutrition
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Your comments are the secret ingredient that makes this blog even sweeter! Thanks for sharing your kitchen wins, wild substitutions, and chocolate-fueled musings!
Growing up without strong religious influence made holidays more about family bonding for me. The focus was always on togetherness and great food rather than religious rituals. Even now, my own family keeps these traditions alive with special meals during Easter. That chocolate caramel tart you mentioned sounds absolutely delicious. Do you think family traditions matter more than religious aspects during holidays?
Based on my post, it is probably obvious that I have a bias, but, yes, absolutely, I do think family traditions and connections are more important than religious aspects during holidays.
Comment: It’s interesting how family traditions can shape our experiences and memories of holidays. The focus on togetherness and food rather than religious rituals seems to create a warm and inclusive atmosphere. Your description of the Dark Chocolate Caramel Macaroon Tart makes me want to try it for Easter! How do you think your children will carry on these traditions in the future?
If you give the year a try, let me know how it goes for you!
I hope my children will chose to learn how to make some of these treats themselves to share with friends and family when they are grown. But, even if they don’t, I know they will remember them fondly and maybe pass that along to future family members.