Caramel Coconut Dream Tart

1.Preheat the oven to 350°F (175°C).

2.In a mixing bowl, combine the flour, cocoa powder, powdered sugar, and salt. Mix well.

3.Add the softened butter and egg yolk to the dry ingredients. Mix until crumbly.

4.Gradually add cold water, mixing until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

5.Roll out the chilled dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the excess.

6.Prick the bottom of the crust with a fork and bake for 15-20 minutes until set. Let it cool completely.

7.In a saucepan, combine granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color (about 10 minutes).

8.Remove from heat and carefully whisk in heavy cream, vanilla extract, and dark rum until smooth. Let it cool slightly.

9.Pour the caramel mixture over the cooled tart crust, spreading it evenly.

10.Sprinkle the toasted coconut over the caramel layer, pressing lightly to adhere.

11.In a small saucepan, melt the chocolate chips with coconut milk over low heat until smooth. Drizzle over the coconut layer.

12.Sprinkle with sea salt and refrigerate the tart for at least 2 hours to set before serving.