December 12th, 2012

Choc Coconut Christmas Tart.

Have you decided on your Christmas Day menu yet? If not, then consider this gooey chocolate tart for dessert. It’s simple, can be prepared the day before, and is a definite crowd pleaser.

I got this recipe from the lovely ladies at Dandi – they not only know their tablecloths (check out their stuff – there’s some great Christmas gifts to be found), they know their way around the kitchen too.

My top tip: Do all your prep work (measuring, chopping and crushing) before you begin.

Enjoy!

Chelsea xx

Ingredients.

Base:
100g dark cooking chocolate, chopped finely
60g butter, chopped
1 cup desiccated coconut
200g plain chocolate biscuits, finely crushed

Filling:
100g dark cooking chocolate, melted
½ cup cream
3 eggs, lightly beaten
½ cup caster sugar
1 tbsp brown sugar
¼ cup plain flour
1 tbsp cocoa powder

Fresh strawberries and cherries to decorate.

Method.

Base.

1. Preheat oven to 150C (130C Fan Forced). Grease 4 small tart tins with removable base.

2. Mix together chopped chocolate and butter in a saucepan over low heat, stir until melted.

3. Mix in the coconut and biscuits, press mixture into the base and side of the tart tins ensuring an even coverage. Set aside whilst you prepare the filling.

Filling.

1. Beat together the melted chocolate, eggs, cream, caster sugar, brown sugar and flour until smooth. Pour into the prepared tart tins.

2. Place in oven for 30 minutes until just firm. Allow to cool and then refrigerate for two hours or overnight.

3. Just before serving, dust with cocoa powder, berries and enjoy!


   

Chelsea-Tromans-Signature

  • Sarah

    Yum!

  • rose

    DROOLING!!!

  • Lauren

    yummo – this is perfect was looking through recipe books last night for ideas on Christmas Day dessert – thank you!

  • Janet

    Hi Chelsea. Do the lightly beaten eggs just get mixed in to the filling as well?

  • Tahira Curtis

    Looks delish Chelsea! Hope you made enough to share around.

  • Helen

    I wanted to use a large tart flan. Would I still need to cook for 30 minutes?? If you could please let me know, Id so much appreciate it!! Thank you!! Hx

  • http://www.lifestyled.com.au/ Chelsea @LifeStyled

    Hi Helen, I suspect that if you make one large tart rather than little ones, you will need to cook it for longer to ensure the middle is cooked. Try testing it with a skewer after 40 minutes. It should be a little gooey, but not as runny as the original batter. Cx

  • http://www.lifestyled.com.au/ Chelsea @LifeStyled

    Hi Janet. Oops – left the eggs out of the list. Yes, they sure do. Lightly whisk them in a separate bowl then fold them into the mixture before beating everything together. Cx

  • Helen

    Thank you so much!! I’m planning on making it this weekend..wish me luck!! Hx

  • Mon

    I made this last week! it was amazing!!!!!

  • Charlotte

    I am making this today-fingers crossed it works!!

  • Carly

    I made this for dessert on Christmas Day and everyone loved it! I used a large tart flan rather than individual ones and it turned out just perfect. Thanks Chelsea!

  • Charlotte

    I made this on christmas day & it was a hit. It didn’t have the wow factor for me but everyone else raved (including my partner who is a foodie). Very simple to make too.

  • PaulaJoye

    All that matters is that you got covered in glory!
    PJxx

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