White Chocolate Coconut Tart
Coconut and white chocolate. What else?
After a stressful and exhausting summer and autumn, winter has finally arrived and things slowed down. In the last months, I spent a lot of time outdoor at our construction site. But with days getting colder and growing shorter, more time is available to spend with my family, to try new things in the kitchen and to finally continue on my blog where I left. Here we go…
If you love the taste of coconut, then this tart is definitely yours. On top, a crunchy home-made white chocolate with coconut butter will await you. Underneath, it is filled with a thick, crumbly layer made from coconut shreds. The filling contains whipped cream made from coconut milk and again some home-made white chocolate with coconut butter. Altogether, this makes this tart ultimately “coconutterly”.
As with my other tarts, this one also has a delicious crispy crust. It is made from rolled oats and hazelnuts and sweetened with some maple syrup. If you like the crust to be more soft and less crispy, then try the no-bake version by skipping the bake step.
If stored refrigerated, the tart will keep for several days. But best when consumed within a day or two. Bring the tart to room temperature to serve.
You find hints on how to prepare the crust in the post of my “Chocolate Peanut Butter Tart”. If you like, you can use almonds instead of hazelnuts, which do also perfectly fit with the taste of coconut.
The white chocolate is home-made. Made from organic cacao butter, powdered sugar and coconut butter. Ensure the water in the double boiler does not boil and no water spits into the chocolate.
For the topping, I have used raspberries, pecans and some more shredded coconuts and added them shortly before serving.
Do you like the recipe? Or do you know someone who would love it? Then please share it with your friends.
Did you try the recipe? Then please post a photo of it on Instagram and mention @andacupofcoffee.blog.
Enjoy,
Gerald
andacupofcoffee.com
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White Chocolate Coconut Tart
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.