White Chocolate Coconut Tart
Tart with a crispy oats-hazelnut crust, crumbly coconut filling and home-made white chocolate topping
Equipment
- Tart pan with removable bottom (Ø 24 cm)
- High-speed blender or food processor
- Double boiler
Ingredients
Tart Crust
- 175 g rolled oats
- 75 g whole hazelnuts
- 75 g rapeseed oil or melted coconut oil
- 3 tbsp maple syrup
White Coconut Chocolate
- 100 g cacao butter or cocoa butter
- 100 g coconut butter
- 50 g powdered sugar
Coconut Filling
- 400 ml full fat coconut milk 1 tin, chilled overnight, just the solid part
- 100 g white coconut chocolate or other white chocolate of your choice, melted
- 40 g shredded coconut or less for a more creamy filling
Chocolate Topping
- 150 g white coconut chocolate or other white chocolate of your choice, melted
- 30 g rapeseed oil or melted coconut oil
Instructions
Tart Crust
- Preheat oven to 180 °C / 350 °F top and bottom heat. For no-bake simply skip this step.
- Add hazelnuts and rolled oats into a high-speed blender or food processor and pulse until a coarse meal is formed.75 g whole hazelnuts, 175 g rolled oats
- Add oil and maple syrup and process into a moist mixture like wet sand. The dough should be sticky, otherwise, add another tablespoon of oil or maple syrup.75 g rapeseed oil, 3 tbsp maple syrup
- Press the mixture firmly into the tart pan starting with the sides and completing with the bottom. Use a small dough roller to get a nice uniform shell.
- Bake to get a more crisp shell: Place in the oven for 10 to 12 minutes and then set aside to cool. No-bake to get a more soft shell: Place in fridge for 30 to 60 minutes.
White Coconut Chocolate
- Place a double boiler over medium heat and bring the water to a gentle simmer. Do not let boil and ensure that the water is not touching the inner bottom.
- Chop the cacao butter into smaller pieces and add them to the double boiler. Stir frequently until the cacao butter is melted and ensure that the temperature is kept low.100 g cacao butter
- Whisk in the powdered sugar and coconut butter one after another and stir until dissolved. Place over low heat to keep the cocolate melted.50 g powdered sugar, 100 g coconut butter
Coconut Filling
- Put the solid part of the coconut milk into the blender or food processor and process until a whipped cream is formed.400 ml full fat coconut milk
- Add the shredded coconut and first part of melted chocolate and combine into a creamy mixture.40 g shredded coconut, 100 g white coconut chocolate
- Put the finished mixture into the tart and place it in the refrigerator.
Chocolate Topping
- Combine remaining part of melted chocolate with oil.150 g white coconut chocolate, 30 g rapeseed oil
- Pour over the chocolate onto the coconut filling.
- Place in the refrigerator and let set for around an hour or overnight.