Chocolate tart with coconut

Name: Chocolate tart with coconut
Cook time: 50 min
Total time: 50 min
Yield: 18
Ingredients: 150 g Flour; 1 heaped tablespoon cocoa powder; 100 g Butter; 50 g Icing sugar; 1 egg (size M); 100 g Coconut flake; 75 g Sugar; 1 Protein (size M); 300 g Dark chocolate; 400 g Whipped cream; 50 g white chocolate; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Dried peas; 7-10 Tbsp Disposable piping bag

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 18

150 g Flour
1 heaped tablespoon cocoa powder
100 g Butter
50 g Icing sugar
1 egg (size M)
100 g Coconut flake
75 g Sugar
1 Protein (size M)
300 g Dark chocolate
400 g Whipped cream
50 g white chocolate
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
baking paper
7-10 Tbsp Dried peas
7-10 Tbsp Disposable piping bag

Directions

1
Mix flour and cocoa. Add butter in pieces, icing sugar and egg. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Grease the tart mould (24 cm Ø) and dust with flour. Roll out the dough on a floured work surface until round (approx. 28 cm Ø).
2
Line the tin with the dough, cut off any protruding edges. Refrigerate for another 30 minutes. Mix grated coconut with sugar and egg white. Chop the chocolate. Heat the cream, remove from the heat, melt the chocolate in the hot cream. Leave to stand for about 1 hour. Line the mould with baking paper, fill up with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove dry peas and baking paper. Pour the coconut mixture onto the base and smooth it down. Bake for another 10-12 minutes.
3
Line the mould with baking paper, fill up with dried peas. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove dry peas and baking paper. Pour the coconut mixture onto the base and smooth it down. Bake for another 10-12 minutes. Remove from the oven and let it cool down. Pour the chocolate cream into the tin and chill for at least 4 hours. Chop white chocolate and melt carefully over a warm water bath. Pour into a piping bag. Pour in a circle on the tart. Leave to dry
4
Remove from the oven and let it cool down. Pour the chocolate cream into the tin and chill for at least 4 hours. Chop white chocolate and melt carefully over a warm water bath. Pour into a piping bag. Pour in a circle on the tart. Leave to dry
5
6 hours waiting time