For 1 tart, you will need:
- 1
300 g Sweetcrust pastry (pâte sablée) - 2
250 ml cream - 3
80 g caster sugar - 4
10 g Vanilla sugar - 5
250 g unsweetened coconut milk - 6
3 g agar-agar - 7
200 g dark chocolate - 8 250 ml cream
- 9
2 sheets gelatin - 10
1 knob butter - Total weight: 1,357 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 54 min. | 25 min. | 15 min. | 1 hour 34 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 30 min.
Stage 2 - 5 min.
Put 250 ml cream, 80 g caster sugar, 10 g Vanilla sugar and 250 g unsweetened coconut milk into a pan on low heat.
Stage 3 - 7 min.
Bring to a simmer, stirring gently with a whisk.
Stage 4 - 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).
Stage 5 - 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.
You can use a blender briefly to make sure that the agar-agar is properly mixed in.
Stage 6 - 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.
Stir from time to time until it starts to thicken.
Stage 7 - 3 min.
Then pour into the pastry case...
Stage 8
...to make the bottom "coconut" layer.
Stage 10 - 5 min.
Stage 11 - 8 min.
When the chocolate has melted into the cream to form a smooth mixture, add the drained gelatin and 1 knob butter.
Stage 12 - 10 min.
Mix again and stand the pan in cold water to speed up the cooling process.
Stage 13 - 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.
Refrigerate the tart for at least one hour to give the chocolate time to set firmly.
Stage 14
Serve like any classic dessert tart. You can add a little real custard sauce (crème anglaise) or whipped cream.
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!].
[Translator's note: just right for a hard-working translator's coffee break!].
Keeping
1 day in the fridge.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,965 Kcal or 20,787 Kj | 42 gr | 365 gr | 374 gr |
| 248 % | 16 % | 34 % | 57 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 366 Kcal or 1,532 Kj | 3 gr | 27 gr | 28 gr |
| 18 % | 1 % | 3 % | 4 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,965 Kcal or 20,787 Kj | 42 gr | 365 gr | 374 gr |
| 248 % | 16 % | 34 % | 57 % |
How much will it cost?
Source
Home made, but warmly dedicated to Alison.
This recipe uses (among others)
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Strawberry tart, Apricot and almond cream tart, Pear tart with almond cream, Pear and chocolate tart with a hint of mint, ... All |
 | Unsweetened coconut milk: You can check-out other recipes which use it, like for example: Like Bounty, Coconut-vanilla cream for Elsa , Mixed vegetable curry, African style chicken, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Potato gratin, Cheese tart, Spaghetti with smoked salmon, Elsa's Comtoise galette, Cassoulet-style shepherd's pie., ... All |
 | Dark chocolate: You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Chocolate Chantilly , Chocolate mousse with hazelnuts, Chocolate mousse, Mousse with two chocolates, ... All |
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Your 1 comments or questions on this recipe
- Oh this sounds yummy, jh. Just what the doctor ordered, lol. Thank you so much for sharing...Posted by Louise may 20th 2013 at 01:52 (n° 1)
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