Today I would like to make you crave a delicious and easy recipe for chocolate, raspberry and coconut milk tart.
It has a fragile top, a layer of chocolate and what to see when you bite it, it hides a raspberry jelly, and at the end, you have the flavor of chocolate and the aroma of coconut.
A delight! It is very easy to prepare and is enjoyed immediately!
If you like pies too, I invite you to browse through my PIE recipes.
I hope you like and find the chocolate, raspberry and coconut tart recipe useful!
Preparation time: 1 h Nr. portions: 12
For the tart recipe with chocolate, raspberries and coconut milk we need the following ingredients:
- tender dough:
- 200 gr butter
- a pinch of salt
- 350 gr flour
- 2 lg black cocoa
- 1 or
- 4 lg cold water
- raspberry jelly:
- 200 gr raspberries (I used frozen)
- 50 ml of water
- 3 lg sugar
- 1 lg starch
- chocolate layer
- 250 gr dark chocolate
- 1 box of coconut milk (400 gr)
- for decoration:
- fresh fruits
- chocolate ornaments
- natural flowers
Once the ingredients are ready, we get to work!
Method of preparation:
Add the beaten egg, incorporate, adding a few tablespoons of cold water. The dough must be homogeneous, non-sticky and malleable. Dress in cling film and refrigerate for a few hours. I kept it until the next day. The next day, the baking forms are prepared (I used 6 in series). Preheat the oven to 160 degrees C.
After it has been cold enough, the dough is removed, cut into two equal portions (it is easier to work in smaller portions). Spread each portion in a thin, even layer, cut and place in each baking dish, pressing well. Prick each dough with a fork. Bake in the oven at 160 degrees C for 10-12 minutes. Remove and leave to cool.
Separately, add the raspberries with the sugar (if you want sweeter, you can supplement the amount of sugar, but keep in mind that the chocolate is also quite sweet). Gently pass with a fork, add sugar.
Transfer the composition to the heat, stirring gently. Dilute the starch in 50 ml of water, add it in a thin thread over the raspberry sauce. Bring to a boil over low heat until it starts to set. As it warms up, it thickens.
For the chocolate cream, melt the broken chocolate into pieces on a steam bath. Stir until melted and homogenized. Remove from the heat, leave to cool slightly, then add the coconut milk. Do not pour the whole can, all the liquid in the can may not be needed. Homogenize with a whisk until you get the desired consistency.
The cooled tart forms are filled with raspberry jelly in a thin layer. Leave to cool for 10 minutes, then cover with a generous layer of chocolate and refrigerate for at least an hour.
Remove and decorate according to preference. You can decorate them fresh, the ornaments adhere better, but not the natural flowers.
Use the tart recipe with chocolate, raspberries and coconut milk!