Coconut Chocolate Tart Draft

How I make it

Coconut ganache

1. Put the white chocolate in a heatproof bowl.

2. Bring the cream to a boil in a small saucepan, take it off the heat and pour it right over the chocolate. Let stand 1 minute, making sure the hot cream covers the chocolate.

3. Stir well until smooth and let cool to room temperature.

4. Cover and refrigerate for at least 4 hours, preferably overnight.

Crust

1. Grind the biscuits and almonds to fine crumbs. Add the melted butter and mix until moist.

2. Press the mixture in a thin, even layer over the bottom and sides of a 9½-inch (24 cm) tart pan with a removable bottom. Freeze for 20 minutes.

3. Meanwhile, preheat the oven to 320°F (160°C).

4. Bake straight from the freezer for about 15 minutes, or until very lightly golden. Let cool completely.

Filling

1. Transfer the cold ganache to a mixer bowl with the whisk attachment and whip on medium speed.

2. Stop every few seconds and lift the whisk. Stop whipping when the mixture holds its shape but is still soft and doesn't drip back into the bowl.

3. Fold in the coconut and almond extract.

4. Spread the filling into the cooled crust and smooth it with a spatula or the back of a spoon. Refrigerate while you make the glaze.

Glaze

1. Put the bittersweet chocolate in a heatproof bowl. Bring the cream to a boil, take it off the heat and pour it right over the chocolate.

2. Let stand 1 minute, making sure all the chocolate is covered, then stir well until fully melted. Let cool slightly.

3. Pour over the coconut filling and tilt the pan to coat evenly.

4. Decorate with almonds and serve.

What I've learned

• The tart keeps in the fridge for 3 more days. I take it out a few minutes before serving.