Chocolate and Coconut Tart.
With 3 delicious layers.
The Chocolate and Coconut Tart is one of the most delightful desserts ever tasted, where 3 layers of different textures and flavors blend together to create an irresistible dessert.
A melt-in-your-mouth shortcrust pastry, a mascarpone, chocolate, and coconut cream, and a crunchy chocolate coconut topping make up this dessert that will be really hard to resist if you love chocolate and coconut. You simply must try it.
Also try:
- Difficulty: Medium
- Cost: Low
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 9 tbsp butter
- 2/3 cup sugar
- 1/3 cup potato starch
- 1 medium egg
- 1 egg yolk
- grated zest of one lemon (untreated)
- 1 pinch salt
- 3.5 tbsp milk
- 1.5 cups mascarpone (or ricotta)
- 2 tbsp unsweetened cocoa powder
- 1.5 cups grated coconut (desiccated)
- 1/2 cup sugar
- 7 oz white chocolate
- to taste grated coconut (desiccated)
Tools
- 1 Pan
- 1 Spatula
- 1 Pastry board
- 1 Rolling pin
Steps
Prepare the shortcrust pastry:
Mix together the sugar with the flour and sifted potato starch.
Place it in a mound on a pastry board, make a well in the center where the butter, cut into pieces, goes. Work with your fingers until you get a crumbly mixture.
Add the eggs, grated lemon zest, and a pinch of salt. Quickly knead with your fingertips and then with your hands until a smooth and homogeneous dough forms.Butter a tart pan with high edges, 9.5 inches in diameter.
Roll out the pastry on a slightly floured pastry board to a thickness of just over 1/4 inch and cover the pan, including the edges.
Remove excess pastry.
Place the pan with the pastry in the fridge for at least 30 minutes.
After 30 minutes, preheat the oven to 350°F (static) and wait 5 minutes for it to start heating up.
Then take the pan with the pastry from the fridge, cover the inside with parchment paper, and fill it with the weights for blind baking the tart. Alternatively, you can also use dry beans or chickpeas.
Bake on the lower part of the oven (just above the base) for 12 minutes.
Gently remove the parchment paper with the weights from the tart and put it back in the oven for about another 10 minutes.
It should also brown a little inside.
Remove from the oven and let cool.
Once the base is cool, we can prepare the cream.
Work the mascarpone with the sifted cocoa and sugar.
Add the milk and mix with a spatula until creamy.
Add the grated coconut, mix to combine everything.
Spread the obtained cream evenly in the tart.
Put in the fridge while we prepare the topping.
Break the white chocolate into pieces.
Melt it in a bain-marie, then pour it over the tart.
Let rest for 5 minutes at room temperature, then decorate the surface with the tines of a fork, let rest in the fridge.
Then decorate with the grated coconut.
The chocolate and coconut tart is ready to be enjoyed… Enjoy your dessert!
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