Vegan Black Bottom Coconut Cream Tartlettes

Little black dress?  No, I would rather have a red one.  A white t-shirt?  But pink is so much prettier.  Ok, so you get the point, I love color, and you will never find me wearing black and white (with the exception of my chefs coat I wear at work) as I feel like color suits my personality far more.  However, there is one exception... black bottom desserts.  I once had a black bottom pie as a child and it was amazing.  Decadent chocolate at the bottom, and silky creamy custard on top!  So heavenly, it left a lasting impact on my taste buds.  Sadly though I had never made any kind of black bottom pie or tart myself, until last weekend. 

I was going to make coconut cream pie, but instead I decided to make coconut cream tartlettes.  I was thinking that a little chocolate would be a nice addition as well, however, which is where the black bottom came into play. 

I thought a nut and chocolate crust, topped off with a decadent, rich coconut ganache would be the perfect base for the coconut cream filling to rest on!  It was perfect...a nice contrast to the light, creamy airy coconut crunch studded filling, and fluffy coconut cream topping! 

I decided to top off the tarts with more crunchy coconut flakes, because I simply couldn't resist! So beautiful for something black and white!  I guess sometimes a little black and white is ok, when it comes to desserts!  

Vegan Black Bottom Coconut Cream Tartlettes
Makes 2


Two 4 inch removable bottom tart pans


Crust:
2 cups pecans
1/4 cup cocoa Powder
2 Tbsp maple syrup
a pinch of sea salt

Ganache:
1/4 cup full fat coconut milk

3 oz vegan bittersweet chocolate, chopped

1/2 tsp coconut oil


Filling:

3/4 cup full fat chilled coconut milk (the thick part only from the top of the can)
2 tsp pure vanilla extract

2 tsp maple syrup

1/2 cup toasted shredded unsweetened coconut


Topping:
1/2 cup full fat chilled coconut milk (the thick part only from the top of the can)
1 tsp pure vanilla extract
1 tsp maple syrup
1/2 cup large flake coconut, toasted


To make the crust, add all the ingredients to the food processor, and process until smooth and holding together.  Press into the bottoms of two four inch removable bottom tart pans (sprayed with non-stick spray).  Set aside in the freezer to firm up. 
For the ganache, heat the coconut milk to scalding in the microwave or on the stove, and pour over the chocolate in a small bowl.  Let sit a minute, then whisk until the chocolate is melted and smooth, then whisk in coconut oil.  Pour the ganache into the bottom of the prepared tart crusts, and set in the freezer until ganache has hardened, about 1/2 an hour. 
Meanwhile, whisk the 3/4 cup coconut milk until smooth and fluffy, in a chilled bowl with the maple syrup and vanilla to blend.  Fold in the toasted small flake coconut.  Spoon the mixture over the chilled ganache. 
In another chilled bowl, whisk together the 1/2 cup chilled coconut milk, maple syrup and vanilla until smooth and fluffy, and top off the tarts with this mixture (if not chilled enough, place it all back in the fridge until the coconut milk is a whipped heavy cream thickness before topping off the tarts).  Sprinkle the tarts with the large flake coconut and serve!