This is yet another in my coconut milk spree. I am so impressed by its versatility and ability to substitute for dairy in an amazing way.
Chocolate Cherry Tarts
adapted from Flourishing Foodie
1 can full-fat coconut milk
3/4 c. chocolate chips
almond extract (optional)
4 Tbsp. butter
1 Tbsp. coconut oil
1/4 c. granulated sugar
1 Tbsp. brown sugar
pinch of salt
1/2 tsp. vanilla extract
1 egg yolk
14 Tbsp. flour (1 cup minus 2 Tbsp)
1/4 c. cocoa powder
1 c. cherries, whole, or pitted and chopped or halved
For chocolate mousse:
Chill can of full-fat coconut milk upside down in the fridge overnight. When ready, flip can over and open with can opener. Pour off the water and save it for another use. Scoop the remaining solid white coconut cream into a small saucepan. Add the chocolate chips and gently melt the coconut cream and the chocolate chips together over low heat. Stir frequently and be careful not to burn. Transfer the mixture to a bowl, cover, and refrigerate for 2-3 hours or overnight until it firms up. When ready to assemble the tarts, you may need to let the mousse sit out for a bit till it softens and is spreadable.
For tart crusts:
Preheat the oven to 350ºF. Grease four 4" tart shells lightly. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, granulated sugar, brown sugar, salt, and vanilla extract. Mix on medium speed until just combined. Add the egg yolk. Turn the speed to low, add the sifted flour and cocoa powder. Mix until all of the ingredients have come together.
Turn the dough onto the counter. Knead together with your hands into a ball. Divide the dough into eight sections. With your fingers, press the dough into the 4" tart shells, starting with the base and then pressing up the sides. Trim away the extra with a knife. Prick the base of the shells with a fork. Place the tart shells onto a baking sheet and place into the oven. Bake for 15 minutes. Remove from the oven and press down the base of the shells with a fork, if they have puffed up. Set to the side and let completely cool.
Once the tarts have cooled, gently pop them out of their molds by squeezing the edges lightly and then pushing up from the bottom of the mold, or tap gently on the bottom of the mold. They should pop out with no fuss. If you are having difficulty, try using a tooth pick to pry them out. Set to the side.
Assemble the tarts by spreading the mousse filling into the tart crusts. Top with cherries.