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INGREDIENTS:
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200gr short crust pastry
150gr butter
150gr caster sugar
150gr coconut (ground)
4 eggs
200gr dark cooking chocolate
1dl whipping cream
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METHOD:
- Roll the pastry and line a tart dish
- Melt the butter and fold in the coconut,
eggs and sugar
- Pour this mix into the pastry
- Cook for 20 to 25 minutes (thermostat 6,
180 C)
- During this time melt the chocolate and
the cream in a Bain Marie (the mixture must
be smooth but not liquid)
- Take the pastry out of the oven and pour
the chocolate and cream on top while it’s
still hot.
- Store in the fridge until set and serve
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