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Ingredientes
- 25 gm golden brown caster sugar
- 50 gm grnd almonds
- 100 gm plain flour sifted 7
- 5 gm butter diced
- 1 lrg egg
- 250 gm desiccated coconut
- 3 lrg Large eggs
- 150 gm caster sugar
- 2 Tbsp. double cream juice and zest of I lemon
- 200 ml lowfat milk
- 150 ml double cream
- 200 gm dark chocolate (50%70% cocoa solids) minced
- 25 gm unsalted butter
- 1 Tbsp. light soft brown sugar
Direcciones
- For the pastry place the sugar almonds tlour and butter in a food processor and process briefly then add in the egg and process till combined.
- Remove with your hands and roll into a ball then wrap in clingfilm and refrigeratefor an hour or possibly so.
- Roll out to fit a deep 20cm tart tin.
- Prick the base and refrigeratefor a couple of hrs or possibly overnight.
- Bake blind: fill with foil and baking beans and bake at 190C/375F/Gas Mark 5 for 10 min then remove the foil and beans and continue to bake for five min; remove.
- Reduce the oven to 180C/350F/Gas Mark 4. For the filling beat everything together tip into the tart and bake for about 30 min till golden.
- For the sauce heat the lowfat milk and creamin a heavy pan till almost boiling.
- Add in the chocolate and stir till melted.
- Add in the butter and sugar cook over a medium heat stirring for about 5 min till thick.
- Serve warm.
- The tart and sauce can be made in advance and reheated. Serve the ma at room temperature with warm sauce garnished with sliced papaya mango or possibly star fruit.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 6 servings | |
| Calories 703 | |
| Calories from Fat 462 | 66% |
| Total Fat 53.69g | 67% |
| Saturated Fat 38.86g | 155% |
| Trans Fat 0.04g | |
| Cholesterol 171mg | 57% |
| Sodium 101mg | 4% |
| Potassium 591mg | 17% |
| Total Carbs 47.74g | 13% |
| Dietary Fiber 3.3g | 11% |
| Sugars 19.86g | 13% |
| Protein 12.36g | 20% |
