Chocolate coconut almond tart
4 servings
storage: refrigerated [9.5in deep-dish pyrex pie plate, plastic wrap over top]
to serve a piece, plate must be warmed in warm water [10in stainless skillet] 10min
dry off; cut piece; after cutting, refrigerate on plate uncovered 20min before serving
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Almond shortbread crust - 400°F [9c food processor, 9.5in deep-dish pyrex pie plate]
1/4c blanched almonds
1/3c sugar
1c pastry flour
1/4tsp salt
nutmeg
8tbsp butter
1 egg yolk

process almonds and sugar until ground fine; add flour, salt, nutmeg, process to mix
add butter in ~1tbsp pieces, process briefly; add egg yolk, process until cohesive
mold dough into a disc, press into bottom of pie plate (buttered and floured)
refirgerate 20min; bake 400°F ~20min until light brown on top; cool
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White chocolate coconut ganache [0.9l stainless saucepan]
200g white chocolate (Green & Black's or Lindt Excellence)
2tsp aged rhum agricole
1/2tsp double vanilla
1/2tsp coconut extract
Cream:
70g creamed coconut (heat pouch in water 10min; smoosh to re-integrate fat before opening)
1/3c crème fraiche
1/3c cream 35%

break chocolate into small pieces [sm bowl], add flavorings; heat cream to a simmer
add half of cream; let sit 1min; add remaining cream; slowly blend; pour into crust
cool ~3hr (prefer Lindt Excellence white chcolate with coconut; omit creamed and extracts)
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Dark chocolate ganache [0.9l stainless saucepan]
100g Lindt Excellence 70% chocolate
1/4tsp double vanilla
1/4tsp almond extract
Cream:
1/2c+1tbsp cream 35%

break chocolate into small pieces [sm bowl], add flavorings; heat cream to a simmer
warm bowl; add half of cream; let sit 1min; add remaining cream; slowly blend
pour on top and smooth; cool ~3hr; refrigerate overnight