Directions

• Preheat the oven to 325 degrees Fahrenheit.
• In a median bowl stir together flaked coconut, pistachios, and 1/2 teaspoon of salt, until well combined. Add 100 g (1/3 cup) condensed milk and vanilla, stirring until well combined.
• In a stand mixer with a whisk attachment whisk the egg white until foamy. Add the sugar, slowly, whisking until combined after each addition. Whisk until glossy, stiff peaks form.
• Fold the egg white mixture into the coconut mixture gently until combined. Let stand for 5 minutes.
• Generously spray a 9 1/2 inch fluted round removable bottom tart pan, line the bottom with parchment paper and spray it as well. Using greased hands press the coconut mixture evenly into the bottom and up the sides of the pan.
• Bake until the edges are golden brown and the center is lightly golden, dry and set, 20 to 24 minutes, rotating the pan halfway through baking and loosely covering with foil during the last 4 minutes to prevent excess browning. Let cool completely in the pan on a cooling rack.
• In the top of a double boiler combine 284 g of chocolate, 240 (1 cup) of heavy cream, orange zest, remaining 100 g (1/3 cup) condensed milk, and the remaining 1/4 teaspoon of salt. Cook over simmering water, stirring occasionally, until the chocolate is melted and the mixture is smooth and well combined. Working quickly, pour into cooled crust, smoothing into an even layer. Refrigerate for one hour.
• In the clean top of a double boiler, place remaining 56 g of chocolate and remaining 60 g (1/4 cup) of cream. Cook over simmering water, stirring occasionally, until the chocolate is melted and mixture is smooth and well combined. Pour over chilled chocolate mixture in crust. Smooth into an even layer. Refrigerate until set, at least two hours or up to overnight
• Just before serving, remove sides of pan. Using a sharp knife, very carefully loosen the bottom of the tart from the pan base. Carefully transfer the tart to a serving plate. Garnish with pistachios if desired.