Four “C” Tart With Gluten Free Crust

Make the crust:  Preheat oven to 325 degrees.  Generously spray with cooking spray an 11” tart pan with removable bottom.  Set aside.

In a mixing bowl, combine the coconut, melted margarine and egg white and mix until the coconut is well coated.  Press evenly into the prepared tart pan, starting around the sides (make sure they are not too thick) and working your way towards the center of the pan.  Bake for 10 to 12 minutes or until the coconut is deep golden brown on the bottom and the top edge.  Cool.

Make the caramel:  In a heavy saucepan, combine the sugar, water, corn syrup or honey and salt.  Gently stir the mixture until all the sugar has been moistened.  Bring to a boil over high heat and allow to cook undisturbed approximately 8 to 10 minutes, until the bubbling slows and the mixture is a deep golden amber (do not leave the sugar mixture unattended and watch carefully as it can burn quickly).  Using a large whisk, add the curry powder and margarine and gently whisk until well incorporated.  Be careful during this step as the mixture will bubble and steam vigorously!  Add the vanilla extract and slowly pour in the coconut milk while continuously whisking until the caramel is well blended.  Pour into the prepared tart shell and refrigerate overnight.

Make the ganache:  Place the chopped chocolate in a large bowl.  In a small saucepan, bring the coconut milk just to a boil, then immediately pour over the chocolate.  Allow the chocolate to soften for about a minute, then whisk until the chocolate is completely melted and the mixture is smooth.  Pour the ganache over the caramel layer, smooth the top and sprinkle with sea salt.  Return to the refrigerator until the ganache is set.

Note: The coconut crust can become sticky from the caramel, so plan to serve the tart on the removable bottom.  Use a sharp, heavy knife dipped in hot water to help cut clean slices.