Dark chocolate and coconut tart
| Recipe By: | Abigail Donnelly |
| Serves: | 4 to 6 |
| Cooking Time: | 20 minutes |
| Cook's Tips: | The tart case is fragile and must be handled with great care. |
| Prep Time: | 15 minutes |
Ingredients
- 240 g desiccated coconut, plus extra for rolling
- 4 Tbsp butter, softened
- 4 Tbsp castor sugar, plus extra for dipping the pastry shapes
- 100 g free-range egg whites
- 1/2 cup coconut cream
- 200g Lindt Poire Intense chocolate (or similar), chopped
- 3 ripe pear, thinly sliced and cut into matchsticks
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Cooking Instructions
- Preheat the oven to 180°C.
- In a mixing bowl, combine the coconut, melted butter and caster sugar.
- Add just enough of the egg white to form a firm dough.
- Line a 22cm cake tin with baking paper and grease well.
- Using your fingertips, press the coconut dough onto the insides of the pan to create a thin lining.
- Bake for 15 to 20 minutes, or until the edges turn golden brown. Allow to cool.
- In a saucepan over a low heat, bring the coconut cream to a slow simmer.
- Pour the hot cream over the chocolate pieces and stir until the mixture has a smooth, glossy consistency.
- Cut the pears lengthways into paper-thin disks and squeeze over the lemon juice.
- Unmould the tart case and fill it with the creamy chocolate mixture.
- Top with the shaved pears and serve.
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