The coconut base of this tart makes a lovely change from pastry. Topped with a silky smooth chocolate mousse it can be served unadorned or dressed up with extra slivers of chocolate.
Serves: 8-12
INGREDIENTS
2 egg whites
¼ cup caster sugar
50 grams hazelnuts, finely ground
¾ cup desiccated coconut
¾ cup icing sugar, sifted
½ teaspoon ground ginger
Chocolate mousse
½ cup water
1 teaspoon vanilla extract
1 tablespoon brown sugar
2 tablespoons vegetable oil
pinch sea salt
200 grams dark chocolate, 62% cocoa, finely chopped
50 grams butter, diced
1 tablespoon liqueur (I used a coffee liqueur)
¾ cup cream, softly whipped
To assemble
50 grams dark chocolate, shaved with a sharp knife (optional)
24 cm springform cake tin, greased and base and sides lined with baking paper
METHOD
Preheat the oven to 170°C.
Whisk the egg whites and caster sugar until thick and glossy. Combine the hazelnuts, coconut, icing sugar and ginger then fold into the egg whites. Spoon into the tin and smooth the top.
Bake for 20 minutes until firm to the touch and a pale golden. Cool completely.
Mousse: Put the water, vanilla, sugar, oil and salt in a small saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and immediately add the chocolate and butter. Leave for 1 minute then whisk until smooth and shiny. Stir in the liqueur then tip into a large bowl and leave to cool. Fold in half of the cream then gently but thoroughly fold in the remaining cream, stopping as soon as it is combined. Don’t over mix or the chocolate will go grainy.
Pour the mousse over the base and very gently shake the tin to settle it in an even layer. Decorate the edges with extra shaved chocolate if desired then chill for several hours until firm.
To serve: Remove the sides of the tin and carefully peel off the baking paper. Remove the tart from the base and transfer to a serving plate. Serve well chilled straight from the refrigerator.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!