Soft Coconut and Nutella Tart. A super delicious cake, simple and quick to prepare. Perfect for special occasions.
The soft tart filled with Nutella and mascarpone is a simple and quick cake to prepare. For baking, you will need a smart tart pan. If you are not familiar with it, don’t worry because I will show you during the recipe process.
But let’s see right away how to prepare the soft coconut and Nutella tart.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For the base
- 3 eggs
- 5 oz sugar
- 1 container yogurt (coconut flavored)
- 5 tbsp sunflower seed oil
- 1.5 cups all-purpose flour
- 0.7 oz unsweetened cocoa powder
- Half packet baking powder
- 1 oz grated coconut (shredded)
- 7 oz whipping cream
- 8.8 oz mascarpone
- 4 tbsp sugar
- 1 container yogurt (coconut flavored)
- 1 oz grated coconut (shredded)
- 2 tbsp Nutella®
- as needed chocolate chips
- as needed coffee
- as needed sugar
Tools
- 1 Bowl
- 1 Mixer
- 1 Spoon
- 1 Pan
- 1 Piping Bag
How to Prepare the Soft Coconut and Nutella Tart
In a bowl, place the eggs and sugar. Mix with the electric mixer.
Add the oil and yogurt. Mix with the electric mixer.
Add the flour, cocoa, grated coconut, and baking powder. Mix well, being careful not to create lumps.
Pour the obtained mixture into a 28 cm (11 inches) smart tart mold previously buttered and floured. Bake in a preheated static oven at 356°F (180°C) and let it cook for about 30 minutes. Please check the cooking times based on your oven.
If you want to take a look at my mold click here.
Remove from oven, let the cake cool slightly, then remove it from the mold. Turn the cake upside down onto a serving plate and let it cool completely.
To fill, place the cream, mascarpone, and sugar in a bowl. Whip everything well.
Add the coconut yogurt, grated coconut, and Nutella. Mix everything well.
Place the mixture inside a pastry bag.
Soak the cake according to your taste. I used sweetened coffee, but you can also use milk.
Decorate the cake with your preferred decoration. I used a star nozzle. If you don’t have a pastry bag, place the filling in the cavity of the cake and level it.
I added chocolate chips to the mascarpone cream.
Store in the refrigerator until ready to serve.
