An absolute eye-catcher and so delicious! This creamy white chocolate coconut tart recipe is surprisingly easy to prepare and it looks stunning on the dessert table.
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Tarts are like the yoga teachers of sweets. From preparation to eating, they bring me into a very special state of relaxation.
The only thing that requires some patience is waiting for the cream to set. The time when you already know what's waiting for you in the fridge, but you still have to endure it until the consistency goes from liquid to creamy and delicately melting.
My current tart love:
Crunchy nut-coconut base, creamy soft chocolate filling and refreshingly delicious fruits as a topping.
WHITE CHOCOLATE COCONUT TART
Doesn't this sound AMAZINGGG??!
Not only does this tart sound incredibly delicious to me, but I already know what it tastes like! 🙂 Very, very good.
How to make this White Chocolate Coconut Tart
Put the ingredients for the crust in a blender and mix until it has a sand-like consistency. If it still crumbles when you squeeze the dough between your fingers, you need to add 2 tablespoons of coconut oil.
This mixture is then pressed into a tart pan and baked in the oven. Then it has to cool down in the mold.
For the chocolate cream you need soft cashews. Soak them in cold water overnight and then strain them. Instead, you can place them in boiling hot water for 30 minutes and then strain.
All you have to do is mix the cashews, melted chocolate and the remaining ingredients very finely in a blender and then empty them into the cooled crust.
The finished white chocolate and coconut tart must be placed in the refrigerator for 6 hours, or preferably overnight, so that the cream sets.
White Chocolate and Coconut Crust - Tips & FAQ
- The mixture for the base should stick when pressed between two fingers. If it still crumbles, add 1-2 tablespoons more coconut oil or/and 1-2 dates and mix again.
- For this White Chocolate and Coconut Tart it's best to use a tart pan with a loose bottom. This way you make sure that you'll be able to remove the tart from the pan without breaking it. I'm using THIS ONE (Affiliate Link) and I'm very happy with it. It saves me lots of nerves. 🙂
- Let the baked crust cool to room temperature before adding the white chocolate cream.
- The white chocolate coconut filling needs at least 6 hours (preferably 6-8 hours) in the refrigerator to set. Under no circumstances should you cut it beforehand, as there is a risk that the tart will still be too runny.
Here's more delicious Tart Recipes for you
White Chocolate Coconut Tart Recipe
Utensils
- 1 tart pan (Ø ca. 26 cm / 10 inches)preferably with a bottom that can be raised
Ingredients
Crust
- 150 g oat flakes
- 50 g almonds
- 80 g shredded coconut
- 6 medium medjool dates pitted
- 5 tbsp coconut oil approx. 80 ml or 1/3 cup, melted
- 2 tbsp plant based milk optional
- ½ tsp salt
Coconut Cream
- 350 ml coconut milk If possible, use the firmer part of the coconut milk; that guarantees a silky texture
- 60 g cashews soaked in cold water overnight or soaked in hot water for 1/2 hour; then strained
- 220 g white chocolate
- 50 ml oat milk or other plant based milk or more coconut milk
- 2 tbsp coconut oil melted
Topping
- Your favorite berries i. e. blueberries, raspberries, red currants
- chocolate chips optional
- coconut pralines z. B. Raffaello, optional
Instructions
- Preheat the oven to 170°C 7 338°F top/bottom heat. Prepare a tart pan (approx. 26 cm / 10 inches Ø). If it is not coated, grease it with a little coconut oil.
- For the crust put the melted coconut oil in a blender with the remaining ingredients and mix on medium-high speed until a sand-like consistency is formed. The dough should stick together when you press it between your fingers. Otherwise add 1-2 tablespoons of coconut oil.
- Press the dough evenly into the tart pan and approx. 2.5 cm / 1 inch up the edge. Prick the base a few times with a fork. Bake in the preheated oven for 20 minutes until the edges are slightly golden. Allow to cool completely in the tart pan.
- To make the cream, soak the cashews in cold water overnight. Or place in hot water for 30 minutes. Strain.
- Melt the chocolate over a water bath.
- Place coconut milk, cashews, melted chocolate, coconut oil and oat milk (or more coconut milk) in a blender and slowly turn to high speed. Mix for a minute until it's a fine cream.
- If you used a tart pan from which the bottom can be removed, carefully lift the coconut crust with the base and then place it back into the pan. This ensures that the tart doesn't stick when served.
- Pour the coconut chocolate cream into the crust. Place carefully in the refrigerator and chill for at least 6 hours.
- Decorate with toppings of your choice. Serve cold.
