This week's Tuesdays with Dorie (TWD) recipe was chosen by Kim of Scrumptious Photography: Chocolate Cream Tart. The recipe includes a chocolate pastry cream in a dark chocolate shortbread crust, topped with sweetened whipped cream.
I lost track of time and almost didn't participate this week, but I am so glad that I did! I decided to go with Dorie's "playing around" idea to make a Chocolate Coconut Cream Pie instead. I've never had one before, but the idea of one sounded so good. I love Dorie's sweet tart dough, so I decided to keep with the tart idea instead of making a regular pie crust.
The coconut cream was very simple to make, though I almost ran out of patience waiting for the cream to come to a boil. I believe this step took at least 20 to 30 minutes, though I honestly lost track of time!
I've made Dorie's pastry cream many times before, so I had no issues with that component. I used semisweet chocolate because I'm not a fan of bittersweet chocolate.
I didn't have a 9-inch tart pan, so I used 4.5 or 5-inch tart pans instead. I made one recipe of sweet tart dough, but probably should have made 1.5x the recipe because my tarts were a bit on the thin side.
The Chocolate Coconut Cream Tarts were to die for! The chocolate pastry cream - oh, the pastry cream... it was amazing. Rich and creamy... chocolatey... but not too rich. The coconut cream gave the tart a nice flavor and texture. I'm glad that I went with the sweet tart dough instead of the chocolate shortbread crust because I think it would have been (gasp) too chocolately otherwise. Next time, I will drizzle some caramel sauce over the top and it will taste like a Samoa Girl Scout cookie! :)
Thanks Kim, for choosing this recipe - I loved it. If you would like the recipe for the chocolate cream tart, you can find it here. (I've included the recipe for the Chocolate Coconut Cream Tart below since I used a completely different tart dough recipe and the weekly host usually doesn't post the "playing around" options.) Make sure you visit the TWD Blogroll to see what everyone else thought about this chocolately treat!
Chocolate Coconut Cream Tart
from Baking: From My Home to Yours, by Dorie Greenspan
For the Coconut Cream
1-1/3 cups heavy cream
1 cup sweetened shredded coconut
For the Filling
2 cups whole milk
4 large egg yolks
6 tbsp sugar
3 tbsp cornstarch, sifted
1/4 tsp salt
7 ounces bittersweet chocolate, melted (I used semisweet)
2-1/2 tbsp unsalted butter, cut into pieces, at room temperature
For the Topping
1 cup heavy cream
3 tbsp confectioner's sugar
1 tbsp dark rum (optional)
1 tsp pure vanilla extract
1 9-inch Sweet Tart Dough, fully baked and cooled
To make the Coconut Cream:
Put the heavy cream and shredded coconut in a small saucepan and bring to a boil over medium-low heat, stirring almost constantly. Continue to cok and stir until cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and cool to room temperature.
To make the Filling:
Bring the milk to a boil in a small saucepan.
Meanwhile, in a medium heavy-bottomed saucepan, whisk the egg yolks together with the sugar and cornstarch until thick and well blended. Still whisking, drizzle in about 1/4 cup of the hot milk-- this will temper, or warm, the yolks so they won't curdle. Whisking all the while, slowly pour in the remainder of the milk. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (making sure to get the edges of the pot), bring the mixture to a boil. Keep at a boil, still whisking, for 1 to 2 minutes, then remove the pan from the heat.
Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are full incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. You can press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate the pastry cream until cold or, if you want to cool it quickly--as I always do--put the bowl into a larger bowl filled with ice cubes and cold water, and stir the pastry cream occasionally until it is thoroughly chilled, about 20 minutes.
To make the topping:
Whip the heavy cream with the confectioner's sugar, dark rum, and pure vanilla extract.
To assemble the tart:
When you are ready to assemble the tart, whisk the chocolate pastry cream vigorously to loosen it and to bring back its velvety texture. Spread the coconut cream over the bottom of the tart crust, cover it with the chocolate cream, and then top it with the whipped cream. Cover the whipped cream with toasted coconut or with chocolate shavings, or a combination of the two.
* Recipes notes:
- If you've never made pastry cream before, it won't really come to a boil. It will just start to thicken. After it starts to thicken, just continue to cook for another 1-2 minutes.
- I used semisweet chocolate instead of bittersweet.
- If you don't have whole milk, learn how to make your own with skim/1%/2% and cream or half & half here.
- For more tips, click here.
Kudos to you for doing the coconut playing around, looks fabulous! The photos really make it jump off the page too :)
ReplyDelete(don't forget, only the host posts a recipe) ;)
That looks SO GOOD! I didn't participate this week - but now I'm thinking I should! Great job!
ReplyDeleteI HAVE to try this version when my husband comes home. We both love samoas! Your pictures are making my mouth water. YUM YUM YUM!!!!
ReplyDeleteI went the chocolate coconut route too and I really liked it. Your tart is gorgeous. I used really small tart shells and I didn't really have enough room for the coconut and the pastry cream.
ReplyDeleteI think the crust looks perfect! Well, at least the pic says so ;) I haven't tried tempering egg yolks before so i'm a bit scared :) The tart looks lovely! Love the combo of chocolates and coconuts.
ReplyDeletethat looks super-good! i'm glad to see that someone did the version with coconut, because it sounded amazing to me!
ReplyDeleteYour tarts are gorgeous! I love the shape of your tart pans!
ReplyDeleteOh my YUM!! I had hoped someone would make this version so I could see it! It looks amazing!
ReplyDeleteGorgeous photos.
ReplyDeleteLooks beautiful! I like that you made it with coconut!
ReplyDeleteYour tart looks so good. I was thinking about making the coconut cream but ran out of time. I'll have to try it. Your pictures have convinced me.
ReplyDeleteWonderful tart you have! I loved this recipe too and will try it with the coconut next time. Im glad you liked this recipe!
ReplyDeleteYour tart looks amazing and sounds of it even better. I think it was a fabulous idea adding a coconut cream and changing up the crust.
ReplyDelete~ingrid
Ohhhh! I'm a great fan of toasted coconut... the combination with chocolate must have made those heaven! WOW.
ReplyDeleteGor-geous! (I am singing that, by the way). Wow...it looks perfectly delicious!
ReplyDeletelooks amazing!
ReplyDeleteYour tart is absolutely beautiful and your photography is amazing!
ReplyDeleteJamie, that looks incredible with the toasted coconut on top. Chocolate and coconut. Perfect.
ReplyDeleteI love that you made the coconut version! I almost did, but decided to make the traditional one. It looks delicious!
ReplyDeleteVery elegant and beautiul. How lovely you make everything...the coconut is toasted to absolute perfection. Wow...I think you win this week...seriously, I think you have the honors!
ReplyDeleteKayte
www.grandmaskitchentable.typepad.com
Great photos... the pie looks so I good... :)
ReplyDeleteIt looks beautiful! I love the coconut version.
ReplyDeletemy fascination with all things coconut just reached an all-time-high when I looked at these photos. yum!
ReplyDeleteYour tart looks so yummy! I came THIS close to making the coconut cream version but decided not to at the last minute. Next time I'm definitely giving it a try.
ReplyDeleteAww Jamie, another irresistible posting. Yummy!
ReplyDeleteCheers,
elra
OMG this looks phenomenal!! WOW! Thanks for making me droooool all over the laptop ;)
ReplyDeleteOk, 4 posts now with coconut and I'm having a craving. This looks fantastic. Good job!
ReplyDeleteAwesome yumminess! Love how your layers look. GREAT. I'll have to try the coconut one sometime!
ReplyDeleteI love that you did the coconut cream version of this TWD. Sounds scrumptious!! OH, and I think you totally made the right decision going with the sweet tart dough. Seems like the perfect pairing for this uber-chocolatey pastry cream. Your tart is just gorgeous!
ReplyDeleteIt looks amazing with the coconut topping. Your post is definitely making me want to try this version.
ReplyDeleteyou win. this is the best tart of all, simply because chocolate and coconut were made for eachother. simply fantastic, jaime.
ReplyDeleteWow, this looks amazing! I had forgotten about this recipe in the book, thanks for the reminder :)
ReplyDeleteGreat looking pie...the pictures are awesome.
ReplyDeleteMmm this looks so good! Coconut cream pie is my FAVORITE and with the chocolate...yum yum yum.
ReplyDeleteThis is divine Jaime, absolutely divine!!
ReplyDeleteYour version looks so great!
ReplyDeleteThis looks so good! Now that I've recently bought tart and tartlette pans, I am finally able to join the world of tarts.
ReplyDeleteI am so going to try this pie.... Great photos... :)
ReplyDeleteYour blog is so awesome it has been awarded the "One Lovely Blog Award" by yours truly! (Don't you feel extra special now?) Anyway, to accept your award visit my blog post:
ReplyDeletehttp://cali2okie.blogspot.com/2009/05/awarded.html
Congrats! Keep up the great work!
Oooooo, Jaime the first coconut version I've seen this week. So perfectly beautiful. Thanks for showing us the variation. Great job. I love Dorie's sweet tart dough also. Its like a big shortbread cookie with luscious topping. Yes?
ReplyDeleteAmyRuth
I just made this after seeing your post and using your recipe. I have to say that mine is not nearly as pretty as yours! I haven't tried it yet, but I hope it tastes as good as yours looks. Thanks for posting this recipe!
ReplyDeleteChocolate and coconut is such a nice combo. The tart loos great!
ReplyDelete