The famous coconut & chocolate duo united in a creamy and delicious tart ...
Prep time30 minutesmin
Cook time35 minutesmin
Total1 timeh5 minutesmin
Recipe type: Dessert, Snack
Cuisine: French
Yield: 6people
Ingredients:
Pâte sablée
250gall-purpose flour
100gicing sugar
130gunsalted butter at room temperature
60galmond meal
1oeuf
pinch of salt
Coconut filling
20clcoconut milkcanned
10clheavy whipping cream 30%
1oeuf
80gshredded coconut
80glight brown sugar
Chocolate ganache
120gdark chocolate pastrynot strong, about 50-60% cocoa
12clheavy whipping cream 30%
Instructions:
Pâte sablée
Combine the flour, sugar, ground almonds and salt. Add the soft butter and sand the dough by kneading it (you can put your fingers in it). Finish by adding the egg. Mix well and form a ball, refrigerate for 1 hour.
Preheat the oven to 180 ° traditional heat.
Roll out the dough on a floured work surface to cover your buttered floured tart mold (family size). Bake for about 18 minutes depending on your oven. If necessary, add ceramic balls or white beans to prevent it from rising.
Coconut filling
In a saucepan, heat together the liquid cream and coconut milk. Apart from whipping the egg and the brown sugar until the mixture turns white. Pour in the lukewarm liquid and the grated coconut. Pour the resulting cream on the baked pie shell. Bake for about 18 minutes.
Chocolate ganache
Heat the liquid cream and then pour over the chocolate cut into pieces, then smooth. Place the ganache on the baked pie, smooth and refrigerate for at least 2 hours. Sprinkle with grated coconut before serving.
Par Lilie bakery
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