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Receta Coconut Tart With Chocolate Sauce
by Global Cookbook

Coconut Tart With Chocolate Sauce
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  Raciónes: 6

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

  1. 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.
  2. Remove with your hands and roll into a ball then wrap in clingfilm and refrigeratefor an hour or possibly so.
  3. Roll out to fit a deep 20cm tart tin.
  4. Prick the base and refrigeratefor a couple of hrs or possibly overnight.
  5. 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.
  6. 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.
  7. For the sauce heat the lowfat milk and creamin a heavy pan till almost boiling.
  8. Add in the chocolate and stir till melted.
  9. Add in the butter and sugar cook over a medium heat stirring for about 5 min till thick.
  10. Serve warm.
  11. 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.
  12. Serves 6