Chocolate & Coconut Tart on Praline Shortbread

A proven association...

That of dark chocolate and coconut with a little extra: the homemade shortbread with praline.

This tart has the advantage of not being too sweet and is best enjoyed at the end of a meal.

1 / Praline shortbread:

- Beat a whole egg with 100g of sugar until the mixture turns white.

- Add 100g of soft butter in pieces and mix well.

- Then add 200g of flour and 50g of praline.

- Knead the dough well, don't hesitate to use your fingers!

- Form a ball and wrap in cling film.

- Store in a cool place for 1 hour.

- Flour the work surface then roll out the dough.

- Then place it in a buttered and floured mold (family mold or individual tartlet molds).

{to prevent the dough from swelling when baking blind, cover it with baking paper and dried vegetables}

- Bake at 175°C for 25 minutes.

2 / Topping the pie

- Bring 20cl of light liquid cream to the boil.

- Break 180g of dark chocolate into pieces in a container and pour in the hot cream.

- Let the chocolate melt to obtain a smooth ganache.

- Meanwhile, soften 2 sheets of gelatin in cold water.

- Pour the chocolate ganache onto the tart base.

- Store in a cool place.

- Heat 20cl of coconut milk, 50g of sugar. Remove from the heat before boiling.

- Dissolve the drained gelatin leaves in it.

- Add 50g of grated coconut. Leave to cool.

- Meanwhile, beat 2 egg whites until stiff and add to the coconut cream to obtain a light and fluffy mixture.

- Pour this mousse over the chocolate base of the tart.

- Refrigerate for at least 4 hours (overnight is better!) and decorate as you like!

For my part, I made chocolate decorations on transfer sheets and chocolate shapes using strips of rhodoid.