I found this recipe via Pinterest, and I had to try it at the first chance I got. This vegan tart was rich, silky, and smooth. It tasted far more gourmet than the 15 minutes I spent making it! If you weren't concerned about it being vegan, you could use your own crust recipe - or make it even faster and use a premade pie shell.
Coconut tart crust
1/4 C coconut oil
3 Tbsp sugar
1/2 oz coconut milk
1 tsp vanilla
3/4 C flour
Whisk first 5 ingredients together until well blended. (Since the room temperature coconut oil is in a solid state, I found it easier to do this with the whisk attachment of my stand mixer than by hand) Gently whisk in flour until just combined. Roll dough to a circle approximately 1/4 inch thick, and place inside your tart pan. Trim the excess, and prick all over with a fork. Press foil inside the tart pan, and add some pie weights or dry beans. Bake for about 10 minutes. Remove foil and weights/beans, and return to the oven for an additional 5 minutes or until it turns golden. If edges begin to brown too soon, wrap a strip of aluminum foil around the edges. Cool completely before filling with ganache.
Coconut Chocolate Ganache
1 C coconut milk, well shaken
9 oz dark chocolate, finely chopped
Place the chocolate in a large bowl. Place coconut milk in a small pot, and heat until just boiling. Pour hot coconut milk over chocolate, and stir until completely smooth. Pour into the cooled crust and refrigerate until firm (about 45-60 minutes). Remove from fridge and store at room temperature in an airtight container up to one day. (If you are not in a hurry for the tart to set, you can allow it to set at room temperature for a couple of hours)
I garnished mine with raspberries because I love the flavour of chocolate and raspberries together...plus it made it look so much prettier!