This recipe for chocolate raspberry coconut tart is one of my favourite desserts. It is rich and decadent yet also feels as light as a feather. When you first taste it you are mesmerised with the rich, melt-in-your-mouth flaky chocolate pastry, then you are transported to a different level with a sweet coconut and white chocolate mascarpone filling. The topping of tangy fresh raspberries perfectly complements the dark and white chocolate elements of the tart.
Simple to make, the base and the filling for this chocolate raspberry coconut tart can be made the day before. Store the base in an airtight container and the filling in the fridge. Assemble a few hours before serving. And enjoy!
If you like this then you should also try my recipes for Dutch Apple Pie and Chocolate Swirl Baileys Cheesecake as I know you will love them!
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