The stacks of books on my nightstand have not diminished in months. Instead they continue to steadily increase in height. Not because I haven't been reading. The biggest culprits for the mini-library gracing my nightstand are the 'never ending, newly released, intrigued by, must-read' books as well as those recommended by friends. However, some of the books in these stacks are ones I have read over the past few months. Only they have yet to make their way to the bookshelves. Not because I am too lazy to move them. Rather they are books which have either resonated with or inspired me. I am not yet finished savoring them. Being able to go back to the passages or sentences on the pages I have tabbed brings me joy. Unlike those college texts from way back when, I cannot bring myself to write in or mark up any of my hardcover books. Instead I turn the top or bottom corners of the pages containing words so beautifully written or giving me reason to take pause. Every now and then I memorize certain lines or passages, although my brain doesn't seem to have the same kind of storage space it used to. There is no rhyme or reason to the order of how these books are stacked or the order in which they will be read or finished reading. If I hear someone's unbridled enthusiasm for a book, it goes to the top of the list. It took me months to get through "A Gentlemen in Moscow". But then there came a point in the book where I couldn't put it down. Turns out it has become one of my most favorite, most recommended books.
Then there are the books I read quickly but keep going back to. Deena Kastor's "Let Your Mind Run" is one of them. And not just because it's a signed copy with a personal inscription or because I am training for a half-marathon. Yes, it is one those books every runner should read. It is also one every non-runner should read. Contained within the book are her stories of the successes, setbacks, and lessons learned in the running world. And she is a great story teller. However, what makes this book even more compelling are the 'food for thought' reflections, insights, and bites of wisdom about life in general scattered throughout. When I first read the words "The moments that challenge us the most define us.", I thought about how they applied to my running experiences. After rereading them, I thought about how they related to the choices in life I had made by default or with intention. Especially when dealing with things causing me conflict. Reading the words "A goal is an awesome way to force growth on yourself." felt as if I was learning about the importance of goal setting for the first time. Funny how the choice of words makes the familiar seem unfamiliar, the old seem new again. I could go on endlessly sharing parts of a book whispering to me, but what I really need to do is talk about this crazy delicious Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue. The flavors and textures in this tart will make your head spin. And like Deena Kastor's book, this tart will not only make you feel as if you are tasting chocolate and coconut for the first time, you will want to keep coming back for more.
Show me a dessert made with caramel, chocolate, and/or coconut and you will my attention. But show me one with at least two of those ingredients, especially coconut and chocolate, and I will find it almost impossible to resist. Wrap those those two flavors in a graham cracker crust and a toasted marshmallow meringue and it's all over but the shouting. Wild horses couldn't keep me from taking a bite.
This gorgeous, decadent Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue is made up of four of the most delicious layers. Each one delectable on their own. When put all together in a single bite it's pure lusciousness. Chocolate and coconut lovers will be in heaven.
None of the four layers are particularly difficult or complicated to make. But if there is one layer you might perceive as a tiny bit challenging, more than likely it will be the marshmallow meringue. So let me shift your thinking and give you some reassurance. It is much easier than you might think. But let's first talk about the other three layers.
When making a graham cracker crust I prefer to crush my own graham crackers rather than buying a box of graham cracker crumbs. Taking a rolling pin to squares of graham crackers has a fair amount of therapeutic value. However, the flavor difference between homemade and store bought is like the difference between night and day. I also prefer to bake a graham cracker crust. Baking deepens it's flavor and helps holds together better than one only refrigerated. The chocolate ganache layer comes together in less than two minutes in the microwave. How easy is that? Still with me? Okay, good. Let's talk about this drop the mic coconut custard.
However, there is a drawback to the coconut custard. It's being able to restrain yourself from eating it all before spreading it on top of the slightly chilled ganache layer. This custard has the right amount of sweetness, an abundance of sweetened (untoasted) coconut, and a creaminess defying perfection. If you have made a pudding or any other kind of custard before, you will love the simplicity of this recipe. If you have never made a pudding or custard before, you will be amazed at just how easy they are to make. The keys to making a great custard are having a really good heavy bottomed pan and whisking continuously. The recipe below gives you a choice between using 3/4 of a cup or 1 cup of sweetened coconut. My recommendation is to use more than 3/4 of a cup. Coconut is one of those ingredients where weighing it matters as more than likely none of us 'cup' measure it the same way. Note: You can make the coconut custard early in the day or the night before. Just keep in refrigerated in a bowl and tightly cover with plastic wrap. Place a piece of plastic wrap directly on top of the custard to prevent it from developing a skin.
Having a standing mixer with a whisk attachment to make this marshmallow meringue is a necessity for several reasons. First, the mixture needs to be whipped at high speed for 5 to 7 minutes. Second, and more importantly it is much easier (and safer) to slowly pour the hot sugar mixture into the softly whipped egg whites when both of your hands are only dealing with the very hot pot. Lastly, from start to finish the marshmallow meringue takes less than 20 minutes to make using a standing mixer.
Notes: Up to the point of adding the marshmallow meringue, the tart can be completely assembled and refrigerated anywhere from 2 to 12 hours. The proportions of each of the layers in this tart are near perfect. You will not be using all of the marshmallow meringue. See notes below.
If you want a more finished look to your tart, pipe on the marshmallow meringue using a pastry bag and large pastry tip. But if you want a more refined rustic look, mound and decoratively swirl the meringue on top of the chilled tart.
Once the marshmallow meringue is on the tart, use a kitchen torch to toast it. Then just pause for a moment to take in how incredibly beautiful it is.
For the cleanest slices, run a sharp knife under hot water, wipe it dry, then cut. Repeat for each slice. A warm knife will prevent the marshmallow meringue from getting squished or stuck to the knife and ruining the beauty of the meringue on each slice.
Because the texture of the toasted marshmallow meringue will change after it has been refrigerated for more an hour, I would highly recommend waiting until you ready to serve before topping it on the tart.
If you are looking to serve your family and friends an impressive, gorgeous, insanely delicious dessert, make this Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue. This is one of those recipes you will want to bookmark. Because after you make it, I promise you will go back to it again and again. Just as you might a beloved book.
Black Bottom Coconut Custard Tart with Toasted Marshmallow Meringue
Serves 10
Ingredients
Graham Cracker Crust
1 1/2 cups crushed graham crackers
1/4 cup granulated sugar
1/4 teaspoon kosher salt
6 Tablespoons unsalted butter, melted and slightly cooled.
Chocolate Ganache
4 ounces (115 g) semi-sweet chocolate chips
1/3 cup (30 ml) heavy whipping cream
1 Tablespoon corn syrup
1/2 teaspoon vanilla
1/4 teaspoon kosher salt
Coconut Custard
1 1/2 cups whole milk
1/3 cup granulated sugar
1/4 teaspoon kosher salt
2 large egg yolks
2 Tablespoons and 1 teaspoon cornstarch
1 Tablespoon unsalted butter, room temperature
1/2 teaspoon vanilla
3/4 to 1 cup sweetened flaked coconut (see notes)
Marshmallow Meringue
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
2 Tablespoons caster (or granulated sugar)
3/4 cup corn syrup
2/3 cup (133 g) granulated sugar
1/3 cup (30 ml) water
2 teaspoons vanilla or vanilla bean paste
Directions
Graham Cracker Crust
1. Preheat oven to 350 degrees (F).
2. In a medium bowl, stir together the graham cracker crumbs, sugar, salt and melted butter until the mixture is well moistened.
3. Press firmly into the bottom and sides of long rectangular tart pan (14" x 4").
4. Bake for 8-10 minutes or until the crust is set and lightly golden. Let cool completely.
Chocolate Ganache
1. In a small-medium sized bowl, combine the chocolate chips, cream, corn syrup, vanilla, and kosher salt.
2. Microwave on high in 30 second intervals, whisking between intervals, until mixture is melted and smooth (approximately 1 1/2 minutes total).
3. Pour over the baked graham cracker crust. Smooth the top with an offset spatula.
4. Place tart in the refrigerator to chill the ganache while making the coconut custard.
Coconut Custard
1. In a heavy bottomed saucepan combine sugar, cornstarch, and kosher salt. Whisk in milk and egg yolks.
2. Cook over medium heat, whisking constantly until the mixture is thickened (approximately 8-10 minutes).
3. Remove from heat and stir in the coconut, vanilla, and butter.
4. Transfer to a bowl to allow to cool slightly before spooning onto the ganache layer (approximately 5-8 minutes).
5. Spoon on the slightly cooled coconut custard onto the ganache layer. Smooth top with an offset spatula.
6. Place a piece of plastic wrap directly on custard and return to the refrigerator.
7. Let the tart chill for at least 2 hours or overnight.
1. In the bowl of a standing mixer fitted with a whisk attachment, beat the egg whites and cream of tartar at medium speed until foamy. Add 2 Tablespoons caster (or granulated) sugar and beat until soft peaks form.
2. In a medium, heavy bottom saucepan, combine the corn syrup, 2/3 cup granulated sugar, 1/3 cup water. Cook over medium heat until mixture reaches 245 degrees (F) on a candy thermometer (approximately 12-15 minutes).
3. With mixer on medium speed, slowly pour hot corn syrup mixture along the sides of the bowl into the egg whites until combined. Increase mixer to high and beat for 5-7 minutes or until mixture is stiff and glossy.
4. Add in the vanilla or vanilla bean paste to the mixture and beat for an additional minute.
5. Spoon the marshmallow meringue into a large pastry bag fitted with a large tip (of choice). Pipe on a design of choice on the chilled tart. Or simply mound and decoratively swirl the meringue on top of the chilled tart.
6. Using a kitchen torch, brûlée the meringue. Allow to rest 5 minutes before cutting into slices using a knife run under hot water and wiped dry.
7. Serve immediately. Get ready to swoon.
Note: The marshmallow meringue can be made up to 4 hours ahead of time. Put meringue in the pastry bag(s), put in a bowl, cover and chill in the refrigerator.
Notes: (1) 3/4 cup of coconut weighs 2 3/4 ounces or 75 g. I used almost one cup of coconut in the custard, increasing the amount of coconut to 100 g. (2) You will have slightly marshmallow meringue than you need. Use it to pipe on cookies as a sandwich filling or graham crackers to make some incredible s'mores. The remaining marshmallow meringue can be stored in the refrigerator for several days. (3) Inspiration for the ganache and marshmallow cream layers came from the Black Bottom Coconut Custard Tart recipe from Bake from Scratch.