Hawaiian Haupia and Chocolate Tart - KMSP-TV

Hawaiian Haupia and Chocolate Tart

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Hawaiian Haupia & Chocolate Tart
Prepared by Chef Rachael White, Recipe Developer for United Noodles
Makes one 9 inch tart which serves 8 people

For the chocolate layer:

1 store bought chocolate or graham cracker pie crust
8 oz. bittersweet chocolate, finely chopped
4 tablespoons unsalted butter, cut into cubes and softened
1 cup heavy cream
1 shot of espresso (or about 2 tablespoons strong coffee)
1/4 cup sugar
1/4 teaspoon salt
3 egg yolks, beaten

Preheat the oven to 250 degrees.

Combine the heavy cream, espresso, sugar and salt in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar and salt. Remove from the heat and set aside.

In a medium bowl, add the chopped chocolate and butter. Pour the warm cream mixture over the chocolate and stir gently until the chocolate and butter have melted completely. Add the egg yolks, stirring to fully incorporate them into the chocolate.

Pour the chocolate filling into the pie crust. Place on a sheet pan and bake for 30 minutes. Remove the tart from the oven and let it cool completely before transferring it to the refrigerator for 3 hours before topping with the haupia.

For the Haupia:

1 can unsweetened coconut milk
1/4 cup sugar
pinch of salt
1/4 cup shredded coconut (sweetened or unsweetened are both fine)
3 tablespoons water
3 tablespoons cornstarch

In a small saucepan, combine the coconut milk, sugar, coconut and salt. Stir over medium heat until the sugar has dissolved. Reduce the heat slightly and add the shredded coconut. Cook for an additional 2-3 minutes. In a small bowl, make a slurry by whisking the water and cornstarch together. Whisk the slurry into the saucepan with the coconut milk mixture. Continue cooking and stirring until the liquid thickens, about 3 minutes.

Allow the haupia to cool for about 20 minutes, then pour it over the chocolate tart, spreading it into an even layer. Return the tart to the refrigerator and chill overnight.

Before serving, top the tart with chocolate shavings, toasted coconut, or toasted and chopped macadamia nuts.


Slow-Cooker Hawaiian Shoyu Chicken
Prepared by Chef Rachael White, Recipe Developer for United Noodles
Makes 4 servings

1 1/2 pounds boneless, skinless chicken thighs
2/3 cup soy sauce
1 tablespoon Sambal Oelek
2 garlic cloves, minced
2 inch piece of ginger, peeled and grated or minced
1/3 cup sugar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
Green onions, sliced
Toasted sesame seeds

In a medium bowl, combine the soy sauce (shoyu), Sambal, garlic, ginger, sugar, and Worcestershire sauce. Place the chicken thighs in the bowl of a slow cooker and pour the sauce over the chicken. Cook for 8 hours on low or 4 hours on high.

At the very end of cooking time, whisk the cornstarch with 2 tablespoons of water. To thicken the sauce, add this to the slow cooker and stir to combine.

Serve over Japanese white rice sprinkled with the green onions and sesame seeds.

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