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.
Prep Time20 minutesmins
Zubereitung20 minutesmins
Kühlzeit8 hourshrs
Gesamt8 hourshrs40 minutesmins
Servings: 12medium
Equipment
1 tart pan (Ø ca. 26 cm / 10 inches)preferably with a bottom that can be raised
Ingredients
Crust
150goat flakes
50galmonds
80gshredded coconut
6mediummedjool datespitted
5tbspcoconut oilapprox. 80 ml or 1/3 cup, melted
2tbspplant based milkoptional
½tspsalt
Coconut Cream
350mlcoconut milkIf possible, use the firmer part of the coconut milk; that guarantees a silky texture
60gcashewssoaked in cold water overnight or soaked in hot water for 1/2 hour; then strained
220gwhite chocolate
50mloat milkor other plant based milk or more coconut milk
2tbspcoconut oilmelted
Topping
Your favorite berriesi. e. blueberries, raspberries, red currants
chocolate chipsoptional
coconut pralinesz. 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.