Coconut Macaron Chocolate Tart

Coconut Macaron Chocolate Tart

A perfect end of summer lunch pudding, you can make ahead and keep it in the fridge (if you can resist). The base is a coconut macaron mix, and the middle is a smooth and indulgent chocolate ganache. Such a winner

INGREDIENTS:

(Base):

  • 4 egg whites
  • 200g desiccated coconut 
  • 2tbsp sugar 
  • 1tsp vanilla extract 
(Filling):
  • 80g Coconut & Raspberry Dark Chocolate
  • 80g seed and bean 72% dark chocolate 
  • (160g total, you can make this up how you like!) 
  • 80ml double cream
  • 30ml whole milk 
  • Fresh raspberries and coconut yogurt to serve 

METHOD:

  • To make the base, whip your egg whites and sugar until soft peaks. 
  • Mix in the coconut and vanilla and then press into a tart tin using a spoon.
  • Bake at 150 degrees for 10-12 minutes until golden
  • Allow the base to cool and make your filling.
  • Chop the chocolate into fine pieces and place in a bowl
  • Heat the cream and milk until almost boiling and pour over the chocolate, stir everything until you reach a smooth, glossy consistency.
  • Pour into your tart and press the raspberries into the chocolate - this now needs to cool and can be made the day before if needs be!
  • Finally, cut and enjoy! 

 

This recipe is thanks to Tiggy, a trained chef now cooking at home and focusing on healthy, seasonal and organic produce to make vegetarian meals and delicious sweet treats. You can find more on Instagram @tiggys.kitchen.

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