Coffee and Chocolate Macaroon Tart (GF)

The moist 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 fresh raspberries and a flurry of icing sugar.

2 x #6 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

2 tablespoons liqueur, I used a coffee liqueur

¾ cup cream, softly whipped

24 cm springform cake tin

Grease the cake tin and line the base and sides with baking paper.

Preheat the oven to 170°C fan bake.

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 in two batches.

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 the salt in a small saucepan and bring to the boil, stirring to dissolve the sugar. Take off the heat and immediately add the chocolate and butter. Leave for 1 minute then whisk until smooth and shiny. Stir in the liqueur, transfer to a large bowl and leave to cool. Fold in ½ 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 topped with fresh raspberries. Serves 8-12