I am usually blogging about recipe's from Smitten Kitchen, or my home girl, The Barefoot Contessa. I also have a mad love affair with Donna Hay's recipes. Her cook books are gorgeous, and her recipes are always outstanding. She's been dubbed the Australian Martha Stewart, minus the jail time of course.
We had friends over for dinner last night. One of our guests is vegetarian and gluten free. My mom is gluten free, so I'm used to that kind of cooking, however my mom doesn't like sweets, so I wasn't too savvy on gluten free desserts.
Enter Donna Hay's chocolate coconut tarts. The bomb. I flipping loved these. Out of control. Super easy-5 ingredients. The original recipe calls for dessicated coconut, which I used, but the link I provided is a recipe that just subbed finely ground toasted coconut, which works as well. The ganache filling is perfect. The recipe calls for them to be put in the freezer to set, but they should sit out for a bit before serving, otherwise you'll be in hockey puck territory.
I served these with Chai Tea ice cream from this genius. He's a local "chocolate master" who began making his own ice cream about a year or so ago. When his ice cream shop first opened, I wasn't all that impressed, but when I took my friend there who was visiting, I fell in LOVE! He really perfected his flavors, and textures big time. Last week, we made our favorite sea salt brownies (that I've blogged about a bazillion times), and served them with his French Lavender Ice Cream. Ridiculous.
Sorry about the ice cream tangent......the tarts don't even need ice cream.
But I do. Always.