The coconut and chocolate tart is a lactose-free dessert, baked and with an irresistible flavor. I made a shortcrust base which I then filled with a layer of hazelnut spread (lactose-free) and a coconut cream made with coconut flour and milk. With this recipe, you will win over the whole family!
If you are looking for other ideas, check out the collections:
Tart – Recipe Collection
Coconut and Chocolate Desserts
Try also:
Coconut and Hazelnut Cream Cookies
Mini Coconut Tarts
Coconut Cookies – Hot Air Fryer
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 3 1/2 tbsps sunflower seed oil
- 1/4 cup powdered sugar
- 1 egg
- 1/4 cup sugar
- 1 1/2 tbsps sunflower seed oil
- 1 cup coconut flour
- 3 tbsps all-purpose flour
- 1/4 cup coconut milk (or plant-based milk)
- 1 tsp vanilla extract
- 1 tsp baking powder
- to taste hazelnut spread (lactose-free)
- to taste desiccated coconut
- to taste grated coconut (shredded)
Tools
- 1 Mold
Steps
To make the coconut and chocolate tart, first prepare the shortcrust pastry. In a bowl, whisk the powdered sugar with the sunflower seed oil. Add the egg, continuing to mix, and gradually incorporate the flour.
Knead all the ingredients well until you get a soft and homogeneous dough.
With your hands, evenly spread the dough inside the 13.8 x 4.3-inch mold, prick the base with the tines of a fork, and form a layer of hazelnut spread.
Prepare the cream. In a bowl, pour the oil and the egg, whisk, and gradually add all the other ingredients until you get a homogeneous mixture.
Pour the cream over the hazelnut spread, bake in a preheated fan oven at 350°F for 15/20 minutes, until golden brown.
Once ready, place it on a wire rack to cool.
Serve with desiccated coconut and grated coconut. Enjoy!
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