Tarts are a delicious, elegant treat. This pretty Chocolate Raspberry Tart is filled with the sweet, juicy taste of plump raspberries and the bitter-sweetness of dark chocolate.
Preheat oven to 350°F. Line a tart pan with parchment paper and/or spray with cooking spray.
In the bowl of a food processor, add shredded coconut and graham crackers. Pulse until a coarse mixture. Add flour and pulse once or twice. Add egg, butter, and honey. Whirl until mixture comes together like a dough.
Press mixture into the tart pan evenly across the bottom and up the sides. Bake for 12 to 15 minutes, until just starting to brown on edges.
Chop or break up the chocolate into small pieces and set aside. Scrape the thick coconut cream from the can, and discard the coconut water left behind (or save for another use). Place cream in a medium sauce pan and over medium heat and warm until simmering. Do not boil.
Once the coconut cream is simmering, stir for one minute then turn off heat. Add in the chopped chocolate then Whisk until melted and combined with the cream. Add the maple syrup and stir again until well combined.
Arrange berries evenly in tart crust. Carefully pour chocolate cream into the baked tart crust over the berries.
Place tart in freezer for at least one hour (or in fridge for at least 3 hours) until set. Leave in fridge until ready to serve. Before serving, garnish with more berries, and/or powdered sugar, if desired.
Notes
For the coconut cream, you will be using only the solids from the can. You will want about 8 to 10 ounces total of solids. If you cannot find coconut cream, the canned coconut milk will work but you may need two cans to get enough solids. Chilling the can overnight can help solidify the cream, making it separate from the water. The liquid left behind in the can will not be used.
You may substitute, or add, other berries to the tart. Strawberries are excellent, as are blackberries or blueberries.