Chocolate Coconut Tart


Photo by Al Richardson

This sublime chocolate coconut cake is a luscious combination of chocolate and coconut. With swirls of cream on top, this decadent dessert is perfect served as an afternoon tea or coffee.


Ingredients;

Serves 8-10


For the Biscuit Base

  • 250g chocolate chip cookies

  •  75g butter, melted

For the Coconut Layer

  •  225g coconut flakes

  •  3/4 cup desiccated coconut

  •  395g can sweetened condensed milk

  •  1 egg, lightly beaten

  •  1 tsp vanilla extract

For Chocolate Topping

  •  220g milk chocolate, chopped

  •  180g dark chocolate, chopped

  •  100g butter, cubed

For Chocolate shards

  • 180g white chocolate, chopped

  • 40g roasted coconut chips, roughly broken

  • 180g dark chocolate, chopped

To Serve

  • 300ml heavy/whipping cream, whipped


Method


1. Preheat the oven to 180°C (360°F). Grease a 23cm ( 9-inch) round loose-based tart pan.

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2. Using a food processor, process biscuits to fine crumbs (or place the butter biscuits in a large ziplock bag and crush it with a rolling pin into fine crumbs). Add butter. Process until combined. Press biscuit mixture over base and side of prepared tin. Refrigerate for 10 minutes.

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MAKE THE COCONUT LAYER


3. In a bowl, combine coconut flakes, coconut, condensed milk, egg and vanilla. Mix well. Spoon mixture over biscuit base, gently pressing to compact. Bake for 30 minutes or until top of filling is golden. Set aside to cool.

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MAKE THE CHOCOLATE TOPPING


4. In a heatproof bowl over a saucepan of simmering water, melt dark chocolate, milk chocolate and butter, stirring occasionally, until smooth. Pour mixture over coconut filling, gently spreading to level. Set aside for 2 hours.


MAKE THE CHOCOLATE SHARDS


5. Line 2 baking trays with baking paper. In a heatproof bowl over a saucepan of simmering water, melt white chocolate stirring occasionally, until smooth. Thinly spread chocolate onto 1 prepared tray. Stand for 1 minute. Sprinkle with 1/2 the coconut chips.


6. Repeat the process with the dark chocolate and remaining coconut chips on remaining prepared tray. Refrigerate both trays for 20 minutes or until chocolate is hard. Break chocolate into shards.

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7. Transfer tart to a plate. Dollop with whipped cream. Decorate with chocolate shards. Serve immediately.


​​'' The future belongs to those who believe in the beauty of their dreams.'' – Franklin D. Roosevelt

       ''Sugar and Spice and

           other Things Nice''

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