Decadent Coconut Tart

Decadent Coconut Tart

120 mins
medium
8 servings

A creamy, dreamy coconut tart, perfect for any occasion. This recipe is easy to follow and yields a beautiful dessert.

CoconutDessertTart

Equipment Needed

  • Double boiler
  • Mixing Bowls
  • Tart Pan
  • Whisk

Ingredients

  • 1.00 packageShortcrust Pastry(Use a high-quality shortcrust pastry for best results.)
  • 200.00 mlFull-Fat Coconut Milk(Use full-fat for a richer flavor.)
  • 100.00 gDark Chocolate(High-quality dark chocolate is recommended.)
  • 100.00 mlHeavy Cream(Use heavy cream for a smooth texture.)
  • 60.00 gShredded Coconut(Freshly shredded coconut is best.)
  • 50.00 gGranulated Sugar(Adjust to your sweetness preference.)
  • 3.00 largeEgg Whites(Room temperature egg whites whip better.)

Instructions

1

Preheat oven to 375°F (190°C). Roll out the pastry and fit it into a tart pan.

Estimated time: 15 minutes

2

Blind bake the pastry for 15 minutes. Let cool.

Estimated time: 15 minutes

3

Melt the dark chocolate with heavy cream in a double boiler or microwave.

Estimated time: 10 minutes

4

Pour the chocolate mixture over the cooled pastry base.

Estimated time: 5 minutes

5

Heat the coconut milk and sugar in a saucepan over medium heat until sugar dissolves.

Estimated time: 10 minutes

6

Beat egg whites until stiff peaks form. Gradually add the warm coconut milk mixture.

Estimated time: 10 minutes

7

Fold in the shredded coconut.

Estimated time: 5 minutes

8

Pour the coconut mixture over the chocolate base.

Estimated time: 5 minutes

9

Refrigerate for at least 2 hours to set.

Estimated time: 120 minutes

10

Garnish with chocolate shavings and serve.

Estimated time: 5 minutes