Coconut Custard Tart with Chocolate Ganache
1 cup light coconut milk
1 14 oz can condensed milk
2 large eggs (1 egg separated)
1/2 cup flaked coconut
4 oz good quality semi sweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter
1 cup large coconut flakes, for garnish
white chocolate, for garnish
Preheat the oven to 350 degrees F.
Gently roll out the pie dough to 1/4 inch thickness and press into a tart pan, making sure that it is evenly pressed into the pan and up the sides. Trim the excess that is hanging over the edges. Place a sheet of aluminum foil on top of the dough and fil with ceramic pie weights or beans. Let it rest in the refrigerator for about 15 minutes.
Place the tart pan in the center of a baking sheet and bake for about 8-10 minutes, then remove the foil and pie weights. Take the egg white from one of the separated eggs and whisk. Lightly brush the egg white onto the par baked tart shell. Return the shell to the oven and continue to bake for another 10 minutes more, or until it is a light golden color. Remove from the oven and let it cool. Keep the the tart shell on the baking sheet.
As the shell cools, make the filing. In a medium bowl, whisk together the coconut milk, condensed milk, egg and remaining egg yolk. Carefully pour into the tart shell, sprinkle with coconut and return to oven. Bake for about 30 minutes, or until a knife inserted 1 inch from the edge of the pan emerges clean. Carefully remove from oven and let it cool completely on the counter. At this point, the tart can be kept in the refrigerator if you wish to cover with ganache at another time, or if you wish to enjoy the tart without the chocolate at all.
Toast the coconut flakes by spreading them on a parchment covered baking sheet and placing in the oven. Bake for 5 minutes, tossing periodically. Remove to cool. To create white chocolate curls, microwave a block of chocolate in 15 second increments until it is slightly malleable. Use a vegetable peeler to create curls and let it cool completely on waxed paper.
To make the chocolate ganache, place the chocolate chips in a small bowl. Heat the heavy cream in a small sauce pan, bringing it to a gentle simmer of medium heat. Pour the heavy cream over the chocolate chips and let it sit for about 5 minutes. Whisk the chocolate and cream together until fully blended, the stir in the butter until glossy. Let it cool slightly, but keep in mind that ganache will spread more easily when warm.
Starting from the center, spoon the chocolate ganache over the tart, carefully guiding the chocolate to the edges of the tart using the back of the spoon in a circular motion. Garnish with the toasted coconut and white chocolate curls.
Keep in the rerfrigerator until the ganache has completely cooled, or until ready to serve. The tart can be made 1 to 2 days in advance.