Chocolate & Coconut Tart

8 Dec

I have kept that recipe in my drafts for almost 2 years…. always postponing it for no real reason except the fact that I did not really had good pictures of the different steps you have to go through.

Then, that catering job came and my client thought it would be a good idea to propose such a nice dessert to her guests.

I was about to give-up the idea of taking pictures as I have been really sick for the past 2 days and I had lots more to do in my neither too big nor too tiny kitchen!

Then I realized that it would for sure postpone that post for the next 2 years…..!

Here we are…. I hope you will like it because that tart is like a Bounty Bar….. it has lots of flavor and if you use a really good coconut, it will be amazing!


INGREDIENTS FOR THE SWEET PASTRY DOUGH (Makes 1 large tart or 8 individuals)*

  • 250g of flour
  • 5g of salt
  • 100g of icing sugar
  • 125g of butter cold and diced
  • 1 egg whisked
  • Plain flour to roll out the dough
  • Iced water if necessary

*To make your pastry more original, you can add spices or flavor to it. If you want to go deeper into chocolate…. you can substitute 100g of flour with chocolate powder. You will then obtain a nice dark crust with a nice chocolate flavor that will bring another dimension to your tart!


By hand: Place the flour, icing sugar, salt and cold diced butter in a bowl and start bringing the ingredients together until they form a light bread crumb consistency.  Now, add the egg and combine completely. Add a little water if the dough is to dry. Form a ball with the pastry and wrap it in cling film. Let it rest in the fridge for at least half an hour.  This freezes beautifully.

With a Magimix: Sift the flour, salt and icing sugar into the bowl of a food processor and add the cold diced butter.  Pulse until the mixture resembles fine breadcrumbs.  Whisk the egg and add to the pastry mixture and stir well to bring together, adding a little more iced water if necessary.  Bring the pastry together into a flat disc, wrap it with cling film and chill for at least 30 minutes before rolling out.

Once the pastry is firm enough to roll out, sift a little flour on a clean surface and on your rolling pin and start rolling out your dough until it is 3-4mm thick. As the dough is very fragile, you can either fold it from the center into 4 like a “crepe” or roll it gently on your rolling pin and unroll it on top of the pastry case.

Once it is on top of your pastry case, press gently towards the bottom of the case so that the dough perfectly fits to the pastry case. Remove the excess of dough using a sharp knife around the edges of the case or simply roll once the rolling pin on top of the case. The excess will fall in a very clean way.

In a preheated oven (200° C / 380° F) bake the pastry case blind for 15-20 minutes until golden brown.  Remove and let it cool down on a rack.

Blind Baking


  • 150g of caster sugar
  • 150g of butter at room temperature
  • 4 eggs whisked
  • 125g of shredded coconut


Whisk together the butter and sugar until thick and pale, incorporate the coconut and the eggs and keep on whisking until you obtain a nice smooth cream.

Once your tart shell is blind baked, fill it with the coconut cream and spread it evenly. The mix will rise while baking, do not overfill the tart otherwise, you will struggle with the chocolate layer.

Keep the leftover in a bowl and make a mini tart if you also have pastry dough leftovers!

Bake it for 15-20 minutes at 180° C / 350° F until it get a nice golden color.

Let it cool down and prepare the chocolate layer.

Coconut and Choc



  • 200g of dark chocolate (at least 56% cocoa)
  • 40ml of single cream
  • Shredded coconut for decoration


Start a bain-marie, pour water in a pan and place a bowl on top, bring the water to a gentle boil. The bottom of the bowl must not touch the water, the bain-marie is due to the steam of the water.

Pour the chocolate in the bowl and once it is melted, incorporate the cream until you get a nice uniform mix.

Spread it from the center of the tart until the edges working with a spatula to get a nice uniform layer. Let it cool down.

Keep the chocolate leftover for your mini tart if you started it!

It’s up to you but if you want, you can decorate your tart with coconut to make it obvious that it is not only a chocolate tart but a chocolate & coconut tart.

I usually cut 3-4 cm cardboard strips and place them on top of the tart without pressing on it to keep the chocolate layer intact.

Then I spread shredded coconut all over the tart and gently remove the strips.




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