Chocolate and coconut, what a great combination! In this recipe, the chocolate is in the pastry while the coconut has been made into a mousse. Inspired by one of my longest serving cookery books,’Recettes Fraicheur’, this recipe makes four chococo tartlets.
To make the tartlets, you need:
For the base
- 75 g of plain flour
- 1 tbsp of cocoa powder
- 50 g of soft butter
- 2 yolks
- 30 g of caster sugar
- A pinch of salt
- Half a tsp of vanilla extract
For the coconut mousse
- 25 g of shredded coconut
- 15 cl of whipping cream
- 15 cl of coconut milk
- 1 tsp of vege-gel
- 50 g of sugar
- 1 yolk
- Mix together the flour, cocoa powder, soft butter, 2 yolks, salt and vanilla extract. Knead the mixture for a few minutes until you get a nice soft dough. Roll it into a ball and place it in the fridge for half an hour.
- Preheat the oven to 200°C. Take the dough out of the fridge, divide it into four, roll out to about 3mm thickness and place it into greased tartlet moulds. With a fork, prick the dough then put tin foil on top and weigh down with baking beans. Cook for 10 minutes then lower the oven temperature to 180°C and cook for another 5 to 10 minutes until firm. Take the tartlets out of the oven and leave to cool.
- Whip the cream until firm and thick. In a saucepan, mix the gelatine together with one tablespoon of water then place on a low heat and warm it through for 2 minutes.
- In a separate pan, heat together the yolks, sugar and coconut milk. Let them simmer for a few minutes and then cool. Add the shredded coconut, gelatine and whipped cream to the mixture.
- Pour the coconut mousse into the four tarlets moulds and leave them to set in the fridge for a couple of hours. Before serving, feel free to use a bit more shredded coconut and grated dark chocolate or cocoa powder to decorate your tartlets.