Summary of Chocolate coconut tart (accidentally vegan)

00:00:00 - 00:05:00

Lauren demonstrates how to make a chocolate coconut tart that is accidentally vegan. She starts by making a crumbly pastry dough with sugar, almond flour, and salt. The dough is then processed into either a coarse breadcrumb consistency or with a pastry cutter or fork. The tartlets are then baked at 350 degrees Fahrenheit for 15-20 minutes. The browning of the pastry can drown out the coconut flavor, and make the pastry harder to cut. Lauren uses a can of coconut flavoring to the dough or the ganache, and she tries both methods. The ganache filling is made of cream, chocolate, and sugar. The tart is then filled and put in the fridge to firm up. Finally, Lauren demonstrates how to cut the tart into wedges and serve.

• 00:00:00 In this video, the author demonstrates how to make a chocolate coconut tart using an easy crumbly pastry crust and a smooth chocolate ganache. The dessert is vegan, and the author was not intending to make it that way when creating the recipe. The crust is made of half a cup of sugar, half a cup of almond flour, and a teaspoon of salt. The dough can be processed into either a coarse breadcrumb consistency or with a pastry cutter or fork. The tartlets can then be baked at 350 degrees Fahrenheit for 15-20 minutes, until they are bubbly and brown. The browning of the pastry can drown out the coconut flavor, and make the pastry harder to cut.
• 00:05:00 In this video, the author demonstrates how to make a chocolate coconut tart without any dairy products. She uses a can of coconut flavoring to the dough or the ganache, and she tries both methods. Lauren thought the coconut flavoring tasted like sunscreen. The ganache filling is made of cream, chocolate, and sugar. The tart is then filled and put in the fridge to firm up. Finally, the author demonstrates how to cut the tart into wedges and serve.