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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.
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