This creamy Chocolate Ganache Tart recipe is the perfect dessert for coconut lovers. The velvety filling is made with rich milk chocolate and creamy coconut milk, nestled in a crunchy graham cracker crust, and topped with toasted coconut flakes and macadamia nuts. Follow our easy recipe and enjoy a slice of paradise!
The other day I got a Christmas care package in the mail from my mother-in-law, who lives in Hawaii. Obviously it was filled with toys for the kids, but there were a couple of things for me in there too! Namely, a bag of dry roasted and salted macadamia nuts. In the past she’s sent the chocolate covered toffee mac nuts which I LOVE, but when I saw the plain salted ones, I thought, “oooh I should make something with these!” And so this chocolate ganache tart with macadamia and coconut was born.
Chocolate Ganache Tart Recipe
I kept the recipe really simple. Graham cracker crust, ganache filling, and macadamia nut and coconut topping. It’s the holidays, aren’t we all crazy busy?! But of course I had to include some chocolate.
To add a little Hawaiian flavor note into the chocolate ganache tart, I added coconut flakes to the crust, and used coconut milk instead of heavy cream for the ganache. To make the coconut milk thick enough, you will first need to get all of the thick cream out of the can, and then top it off with the more watery left overs. If you shake the can up and use the mixed up coconut milk, your ganache will probably not set hard enough.
Now, this tart is SUPER RICH! The filling is just straight chocolate and coconut milk (which also means it’ll be delicious… use good quality chocolate please!), so I wanted to take the sweetness of the crust and toppings down a bit. No additional sugar is added to the graham cracker crust, and I used unsweetened coconut flakes. If you want it to be sweet sweet sweet, then feel free to use sweetened coconut flakes.
So, for the picture, I didn’t put all of the nuts and coconut on… I thought it was enough. When I started eating it, the salty macadamia nuts on top were so good that I added the rest of it on. So, realistically, your chocolate ganache tart should be covered with nuts and coconut flakes. If you need a tart pan, here’s one you can get on Amazon.
Yum yum yum :), have fun!
Looking for another delicious coconut dessert? Try my Hawaiian butter mochi recipe. A chewy, buttery mochi with a tropical Hawaiian twist.
Tips for a Perfect Chocolate Ganache Tart with Coconut & Macadamia:
- Quality Chocolate: Always use high-quality milk chocolate for the best taste and consistency in your ganache. This ensures a smooth, rich filling.
- Coconut Milk Consistency: Remember to separate the thick cream from the watery part of the coconut milk. This ensures that your ganache sets perfectly. If you accidentally shake the can, let it sit undisturbed for a while before using.
- Crust Crunch: To keep the graham cracker crust crunchy, ensure it’s completely cooled before adding the ganache. This prevents it from getting soggy.
- Macadamia Nut Magic: The saltiness of the roasted and salted macadamia nuts contrasts beautifully with the sweet ganache. If you can’t find salted ones, lightly salt the nuts yourself to achieve this balance.
- Toasting the Toppings: For an added depth of flavor, consider lightly toasting the coconut flakes and macadamia nuts before garnishing the tart.
- Setting the Ganache: While the ganache will set at room temperature, refrigerating it speeds up the process and gives it a firmer texture.
- Serving Temperature: While the tart should be refrigerated to set, consider serving it at room temperature for the creamiest texture.
- Variations: Feel free to experiment with the crust by adding cocoa powder for a chocolatey twist, or switch up the nuts, using toasted almonds or pecans.
- Storage: If you have leftovers, store the tart in the refrigerator, covered, for up to 3-4 days. Before serving, let it sit out for about 15 minutes to bring out the full flavor.
- Hawaiian Touch: Embrace the Hawaiian influence by adding a splash of rum or a hint of tropical fruit zest (like pineapple or passion fruit) to the ganache.
Remember, baking is as much an art as it is a science. Feel free to get creative and make this delicious tart your own!
Chocolate Ganache Tart with Macadamia and Coconut
Ingredients
Graham Crust
- 9 graham crackers whole rectangles
- 6 T unsalted butter melted
- 1/4 cup unsweetened coconut flakes or sweetened
- pinch of salt
Ganache Filling
- 12 ounces good quality milk chocolate
- 1 can coconut milk unshaken
Topping
- 1/2 cup dry roasted and salted macadamia nuts
- unsweetened coconut flakes or sweetened
Order Supplies Online
Instructions
Make the ganache
- Open your unshaken coconut milk can. Scoop out all of the cream into a 2 cup measuring cup. Fill the measuring cup to the 1 1/4 cup line with the rest of the liquid. Set aside remaining liquid for another use. (I recommend putting it in a smoothie!)12 ounces good quality milk chocolate,1 can coconut milk
- Cut milk chocolate into small pieces or shavings (not necessary if you are using chips).
- Put the coconut milk in a medium bowl and microwave until very hot and just starting to simmer.
- Add the milk chocolate to the coconut milk and stir until completely melted and smooth.
- Set aside.
Make the tart crust
- In a food processor, combine all of the ingredients and pulse until completely combined.9 graham crackers,6 T unsalted butter,pinch of salt,1/4 cup unsweetened coconut flakes
- Press into a 9-in. tart pan and bake until golden, 10-12 minutes.
- Let cool for about 10 minutes.
Assemble
- Pour the ganache into the baked and slightly cooled tart crust, and allow to cool completely.1/2 cup dry roasted and salted macadamia nuts,1/4 cup unsweetened coconut flakes
- Transfer to fridge for several hours or overnight to set.
- Once set (top is no longer jiggly), crush macadamia nuts in a plastic bag and garnish with the macadamia nut pieces and coconut flakes.
Notes
Nutrition
1 thought on “Chocolate Ganache Tart with Creamy Coconut Milk & Macadamia Nut topping”