Dark Chocolate Caramel Macaroon Tart

Decadent layers of coconut-kissed caramel and rich chocolate, nestled in a crisp macaroon crust—pure dessert indulgence!

Course Dessert

Cuisine American

Keyword caramel, coconut, dairy free, dark chocolate, Easter, ganache, holiday table, pie, tart, wheat flour free, white chocolate

Category Pies, Tarts

Baking Ambition Show-Stopper

Prep Time 1

Cook Time 15

Chilling Time 1 40

Total Time 2 55

Servings

Calories 470kcal

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

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.

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)

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

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

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

If you want to make this tart dairy free, you can do the following:

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.