A graham cracker crust tart is filled with a sweet ganache made from milk chocolate and coconut milk. Salted macadamia nuts counter the sweetness and add a nice crunch!
Preheat oven to 350 degrees F.
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!). 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. 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. 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.
This tart is very rich, so I used unsweetened coconut flakes. You can use sweetened flakes for a sweeter crust and topping.