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!
- 40g coconut or brown sugar
- 200g plain flour
- 30g cocoa powder
- Pinch of cinnamon
- 150g cold unsalted butter
- 1 large egg
- 2 tablespoons ice cold water
- 250g good quality white chocolate, extra for drizzling
- 250g mascarpone
- 100ml double cream
- 100g coconut cream
- 20g desiccated coconut
- 200g fresh raspberries
- 1x8 inch fluted round tin with removable base
Preheat the oven to 170˚C. Lightly grease the tin with butter.
Begin by preparing the chocolate pastry. Place the coconut or brown sugar in your food processor and pulse until almost like a powder.
Add the flour, cocoa powder and cinnamon and pulse until well combined.
While on a low power add the egg and pulse until the mixture comes together. Add as much water as required to form a ball. Wrap in greaseproof paper and place in the fridge for 15 minutes.
Roll out the chocolate pastry as thinly as possible and line the pie dish. The pastry may break due to the cocoa powder but you can press extra pieces into the pie tin. Place in the freezer for 15 minutes.
Cook in the oven for 10 minutes then egg wash with egg white and cook for a further 10 minutes until lightly crisp. Leave to cool while preparing the filling.
Melt the white chocolate in a heatproof bowl over a pan of simmering water. Leave to cool.
Using a pastry brush spread 2 to 3 tablespoons of the white chocolate over the chocolate pastry case.
In a separate bowl, whisk the mascarpone, double cream and coconut cream until thick. Fold in the white chocolate and desiccated coconut until well combined.
Spread the creamed mixture in the pastry case. Top with raspberries and drizzle with extra melted white chocolate. Refrigerate for at least 2 hours before serving.