This Coconut and Dark Chocolate Tart has proven to be a moment of character building for me, haha. Well, not one those moments that make you question everything about yourself, but this recipe has shown me the importance of persistence!
There’s a quote by Winston Churchill that says, “I’ve never failed at anything in life. I was simply given another chance or opportunity to get it right.” It’s a quote that I wrote down a few weeks into my culinary internship at Red Mountain Spa when I was feeling incredibly insufficient and pretty much a failure at this cooking thing, haha. I kept that quote in my recipe binder, so I could see it every day and when I was felt like giving up or discouraged because I couldn’t get a recipe right or frustrated with my lack of knowledge… whatever it was at that moment, this quote got me through a lot of it.
Even to this day, that quote reminds me that I’m not a failure in anything and to pick myself back up to try again and do I what I did, even better than before. There’s so much powering in that type of thinking, am I right? When you don’t give failure a place in your life, no matter what other’s may be saying, you can conquer, create, and do more than you’ve ever imagined!
Whew, sorry! I got a little motivationally and “let’s-give-a-lecture” there! Honestly, this Coconut and Dark Chocolate Tart with Ginger Caramel brought that quote back to my mind for the zillionth time, since writing it down almost 15 years ago. The recipe was originally meant to be a coconut and dark chocolate with toasted macadamia nut tart. You may have seen the “didn’t make the cut” photo on Instagram last week. In fact, I ended up making the crust about 5 times before I felt it was right. Anyone in the mood for an unending amount of dry cookies, with an abnormal amount of frosting, to munch on? That’s about all I can come up with in order to use up those bad boys, haha.
Ultimately, I had to really dig into this one and question why certain things were not adding up – the layer of macadamia nut mixture was causing the chocolate ganache to separate from the crust; the coconut milk and dark chocolate ganache wasn’t pouring nicely; the crust was dry and brittle; I wanted this recipe to be gluten-free, so regular flour wasn’t an option. Let’s be honest, I have plenty of delicious recipes I want to play with, so it would have been easier (and cheaper) just to give up and move on. And secretly I know my family was begging me to give up, haha! You can only eat so many chocolate tarts in one week before you question your sanity! However, when there’s chocolate involved giving up is never an option! Can I get an amen?!
Well, I’m so glad I persevered. After a few attempts, my dad suggested caramel. At first, I was like, “no way, dad!”, but as usual, I slept on it and realized he was right. I dropped the macadamia nut mixture and played with caramel layered over finely chopped crystallized ginger. The results of this tart were ethereal! And it’s gluten-free, ya’ll, but can easily be made back to the regular all-purpose flour version. For those of you who make this gluten-free, make sure to check the ingredients you use. Even though the ingredients in this recipe are naturally gluten-free, (if you use the coconut flour) each brand is different. Cocoa powder especially, and for this reason, I listed a few brands that are preferred by those on a gluten-free diet.
I hope you enjoy this decadent and well worth the pursuit of perfection Coconut and Dark Chocolate Tart with Ginger Caramel. And if anyone has a moment to spare, I have a few leftovers in the fridge that need eating! I think everyone is chocolated-out here, haha!
With love from my kitchen to yours,