Step by step recipe:
- 30 min.
- 5 min.
- 7 min.
- 1 min.When it comes to the boil, tip in 3 g agar-agar (mixed with 1 tsp sugar to make it easier to incorporate).
- 3 min.Beat to mix thoroughly and remove from the heat.
You can use a blender briefly to make sure that the agar-agar is properly mixed in.
- 15 min.Stand the pan in cold water to help the mixture set more quickly.
Stir from time to time until it starts to thicken.
- 3 min.Then pour into the pastry case...
- ...to make the bottom "coconut" layer.
- 2 min.
- 5 min.
- 8 min.When the chocolate has melted into the cream to form a smooth mixture, add the drained gelatin and 1 knob butter.
- 10 min.Mix again and stand the pan in cold water to speed up the cooling process.
- 5 min.Once the chocolate is cool or barely lukewarm, pour over the coconut layer.
Refrigerate the tart for at least one hour to give the chocolate time to set firmly.
Remarks:Best eaten the day it is made, otherwise the base will start to go soft.
[Translator's note: just right for a hard-working translator's coffee break!].
Source:Home made, but warmly dedicated to Alison.
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