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.
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?!
To add a little Hawaiian flavor note into the 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 tart should be covered with nuts and coconut flakes.
Yum yum yum :), have fun!