Chocolate coconut tart from Gluten-Free Flavor Flours: A New Way to Bake with Non-Wheat Flours, Including Rice, Nut, Coconut, Teff, Buckwheat, and Sorghum Flours (page 318) by Alice Medrich

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Notes about this recipe

  • Eat Your Books

    Chill at least 2 hours.

  • tarae1204 on December 16, 2023

    This very straightforward recipe produced a delicious, rich dessert with a coconut macaroon-esque press-in crust and a "one bowl" chocolate ganache. Both components are so good and came together in surprisingly little time. I might try this again with a little less chocolate ganache so the coconut can better come through. Would also be over the top with caramel sauce or a few grains of fleur de sel sprinkled on each serving.

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