Soft coconut and chocolate tart.
Simple, fast, super delicious.
The soft coconut and chocolate tart is a very simple and quick dessert to prepare, with a very soft base that doesn’t need syrup and a super delicious chocolate and coconut filling, making it irresistible. Try it, and it will captivate you at the first bite 🙂
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 large eggs
- 2/3 cup sugar
- 1 1/3 cup all-purpose flour
- 3 tbsp milk
- 1/2 cup butter at room temperature or 1/3 cup corn oil
- 1 vial vanilla extract
- 1 pinch salt
- 2 1/2 tsp baking powder
- 3/4 cup fresh whipping cream
- 3.5 oz 55% dark chocolate
- 3.5 oz milk chocolate
- 2 tsp butter
- 1 tbsp grated coconut
- as needed grated coconut
Tools
- 1 Stand Mixer
- 1 Scale
- 1 Smart Mold
- 1 Spatula
Steps
First, butter a 10-11 inch smart mold (the one for tart with scalloped edges and raised border bottom).
In the stand mixer or with electric beaters, whisk the eggs with the sugar and a pinch of salt.
Add the oil (or butter which should be soft), milk, and vanilla extract to the egg mixture, continuing to mix.
Sift the flour with the baking powder and mix the dry ingredients together, gradually add them to the eggs.
Pour into the mold and bake in a preheated oven at 340°F for 20 minutes, always checking the cooking with a toothpick in the center.
Turn the cake onto a tray and let it cool.Once the base is cold, prepare the glaze.
Break the chocolate into pieces.
In a small saucepan over low heat, melt the cream with the butter.
Add the chocolate to the cream, melt everything over very low heat, stirring often. Once the mixture is well melted, smooth, and homogeneous, turn off the heat, add the coconut, mix well, and let it slightly cool.
Pour the glaze onto the cake in the cavity made by the mold, let it rest for 10 minutes, and decorate the surface with coconut powder.
Let it rest for at least 30 minutes at room temperature before serving it.The soft coconut and chocolate tart is ready to be enjoyed.
Put the eggs, flavoring, a pinch of salt, and sugar in the bowl for 50 seconds / speed 5.
Add oil or butter and milk 30 sec / speed 3, scrape down.
Add the flour and baking powder for 1 minute / speed 5.
Pour the mixture into the buttered mold.
Bake in a preheated oven at 340°F for about 20 minutes, do the toothpick test in the center.
Turn the cake onto a tray and let it cool.Once the base is cold, prepare the glaze.
In the clean bowl, put the cream and butter and heat for 4 minutes / 160°F / speed 2.
Add the broken chocolate 1 minute / speed 4, turn off the Thermomix, add the coconut, mix well with a spatula and let it slightly cool.
Pour the glaze onto the cake in the cavity made by the mold, let it rest for 10 minutes, and decorate the surface with coconut powder.Let it rest for at least 30 minutes at room temperature before serving.
The soft coconut and chocolate tart is ready to be enjoyed. Enjoy your dessert!
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