Chocolate & Coconut Tart on Praline Shortbread

A proven association ...

That of dark chocolate and coconut with a little extra: the homemade shortbread with praline.

This tart has the advantage of not being too sweet and can be enjoyed at the end of a meal.

1 / Praline shortbread:

- Whisk a whole egg with 100g of sugar until the mixture turns white.

- Add 100g of soft butter in pieces and mix well.

- Then incorporate 200g of flour and 50g of praline.

- Mix the dough well, do not hesitate to put your fingers!

- Form a ball and wrap in cling film.

- Store in a cool place for 1 hour.

- Flour the work surface then roll out the dough.

- Then place it in a buttered and floured mold (family mold or individual tartlet molds).

{to prevent the dough from swelling during its dry cooking, cover it with baking paper and dried vegetables}

- Bake at 175 ° C for 25 minutes.

2 / Topping the pie

- Bring 20cl of light liquid cream to the boil.

- Break 180g of dark chocolate into pieces in a container, and pour in the hot cream.

- Let the chocolate melt to obtain a smooth ganache.

- Meanwhile, soften 2 gelatin sheets in cold water.

- Pour the chocolate ganache on the pie shell.

- Store in a cool place.

- Heat 20cl of coconut milk, 50g of sugar. Remove from heat before boiling.

- Dissolve the drained gelatin leaves in it.

- Add 50g of grated coconut. Let cool.

- Meanwhile, beat 2 egg whites until stiff and incorporate into the coconut cream to obtain a frothy and airy mixture.

- Pour this mousse on the chocolate base of the tart.

- Chill for at least 4 hours (a whole night is better!) And decorate as you see fit!

For my part, I made chocolate decorations on transfer sheets and chocolate shapes using rhodoïd strips.

November 13, 2011



  1. Reply


    November 25, 2011

    Your photo is very pretty and I like your pie a lot! At home are real fans of the coconut / chocolate mixture!

  2. Reply


    November 25, 2011

    Waw your pie is wonderful !!!

  3. Reply


    November 27, 2011

    Nice recipe but also very nice photo! well done….

  4. Reply


    8th December 2011

    Thank you for your participation !

  5. Reply

    LadyMilonguera @ A fun siphon ...

    August 7, 2012

    It is superb this pie!

  6. Reply


    November 3, 2012

    Very pretty pie, which looks very appetizing to me… like all your creations! ;)

    • Reply

      Lilie bakery

      November 4, 2012

      Thank you very much Iman! @ soon

  7. Reply


    March 8, 2014

    at the top, it was delicious and very well explained! thank you

  8. Reply


    1th February 2016


    Can I replace gelatin with agar agar? If so, how much should I put in?
    The thank you box

    • Reply

      Lilie bakery

      2th February 2016

      Hello Karima, I'm sorry I don't work agar agar I can't help you :( @ soon

    • Reply


      12th May 2017

      The agar agar is perfectly suited, I only use that. 2g of agar = 1 sheet of gelatin. Be careful to let it boil and incorporate the agar for it to set. Stir well also

  9. Reply

    channel n2

    31th May 2016

    Can it be kept for a day outside the fridge?

    • Reply

      Lilie bakery

      3th June 2016

      Hello Ludmila, yes one day, it should be fine, but still away from heat or the sun. See you soon

  10. Reply


    November 8, 2016

    Hello, I would like to make your pie for our Christmas dessert. We are not a big fan of dark chocolate, is it possible to make milk or white chocolate ganache? Is this going to marry well? can you tell me if it is necessary to change the quantities of chocolate and cream. thanks a lot for your help

    • Reply

      Lilie bakery

      November 11, 2016

      Hello, yes absolutely, with milk chocolate (pastry) it will go well too :) Try with the same quantities of chocolate, 18cl of cream.

  11. Reply


    12th May 2017

    Congratulations on your recipe and your blog. I will try this one as soon as possible!