This coconut and raspberry tart is one of my favourites. It is pure luxury and tastes so good it could be served at one of your top restaurants! The slightly bitter dark chocolate pastry compliments the sweet white chocolate and coconut mascarpone filling. Then the fresh tartness of the raspberries hits your palette to make it the perfect combination. It is truly hard to believe something so perfect can be easily made in your Thermomix!
Raspberries have always been my favourite berry since I was a young child. I remember it was the only fruit I would eat at one stage and I had my mum driven demented searching for them! I also loved the sweetness of white chocolate and couldn’t get enough of it. Now my favourite chocolate is dark chocolate as my taste buds have changed from living in France where they served a square of dark chocolate with each café au lait. Three flavours from my past.
My recipe for raspberry coconut tart couldn’t be easier in the Thermomix. The chocolate pastry is made first to allow it to cool before making the filling. Once rolled it can break easily but is easy to press into your tin as you are lining it. This is what gives it the melt in the mouth texture. What your guests don’t see they will never know, but they will certainly taste the beautiful flavours! Instead of baking blind, I place the tin straight into the freezer for 10 to 15 minutes. If you place it in the oven while still frozen then it does bake blind.
The filling is deliciously light with melted white chocolate added once it is whipped. Topped with raspberries and more drizzled melted white chocolate this dessert is fit for royalty!
If you like this then you will love my Blueberry Hazelnut Tart to add to your dessert recipe collection!Print
A delicious coconut raspberry tart made with a melt in the mouth chocolate pastry then filled with a coconut white chocolate mascarpone filling. Topped with fresh raspberries and drizzled with whited chocolate
1 x 28cm fluted round tin with removable base lightly buttered
- Preheat the oven to 170˚C. Lightly grease the tin with butter.
- To make the chocolate pastry place the sugar in the bowl and pulse 10 Sec. / Speed 9 until almost it ressembles a powder. Scrape down the sides with a spatula.
- Add the flour, cocoa powder and cinnamon to the bowl and mix 5 Sec. / Speed 5.
- Keep the thermomix running at Speed 4, remove the cup and add the egg and pulse until the mixture comes together. Add as much water as required to form a ball. Form in a ball, wrap in clingfilm and place in the fridge for 20 minutes.
- Preheat the oven to 180°C. Roll out the pastry as thinly as possible and line the prepared pie dish. The pastry may break due to the cocoa powder but you can press extra pieces into the pie tin and no one will notice. Place in the freezer for 15 minutes.
- Cook in the oven for 10 minutes then egg wash with egg white and cook for a further 8 minutes until lightly cooked and crisp. Leave to cool.
- Place the white chocolate in the TM bowl and melt 2 Mins. / 35°C / Speed 2. Scrape down the sides and continue to melt 1 to 2 Mins. / 35°C / Speed 2. Leave to cool.
- Using a pastry brush spread 2 to 3 tablespoons of the white chocolate over the chocolate pastry case.
- To make the filling, place the whisk attachment in the bowl. Add the mascarpone, double cream and coconut cream and beat 1 Min. / Speed 3. Scrape down the sides and add the white chocolate. Whisk again 1 Min. / Speed 2 or until thick and creamy. Lightly fold in desiccated coconut with the whisk still in place 10 Sec. / Speed 2 until well combined.
- Spread the creamy white chocolate mixture evenly in the pastry case. Top with fresh raspberries and drizzle with extra melted white chocolate. Refrigerate for at least 2 hours before serving.
The pastry may break due to the dryness of the cocoa powder but you can press extra pieces into the pie tin and no one will notice!