Indulgent Chocolate Coconut Tart Recipe
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Ingredients
For a 12 x 8" rectangular tin(cuts into 10 decent dessert sized slices, or 15 smaller squares)
- 200g dark chocolate, broken into small chunks
- 284ml double cream
- 30g butter, cubed
- 4 tbsp dessicated coconut
- 2 tbsp brown sugar
- Bit of salt
- 250g plain flour
- 100g unsalted butter
- 2 heaped tsp brown sugar
- Pinch of salt
- Water
- 400g sweet shortcrust pastry
How to make Indulgent Chocolate Coconut Tart
If you're using pre-made pastry, go straight to step 3
- Sieve the flour into a bowl and mix in the sugar and salt. Cut the butter into cubes and rub in to a breadcrumb texture.
- Gradually add a tablespoon of cold water to bind the dough together. Knead into a ball and rest in the fridge for half an hour.
- Roll out the dough into a rectangle and line the tin. Prick the base with a fork and stick in the freezer for about half an hour until hard.
- On a low heat, mix the cream, sugar and salt until hot, but not boiling.
- Take off the heat and add the chocolate, butter and salt, stirring until melted.
- Sprinkle 2 tbsp of the coconut onto the pastry base. Carefully pour the chocolate mixture over and use a knife to spread out evenly. Sprinkle over the rest of the coconut.
- Allow the chocolate to cool, then stick in the fridge to set for at least half an hour.
“Is there such thing as a healthy chocolate tart?”