Name: Light chocolate-coconut-raspberry tart
Prep time: 20 min
Cook time: 40 min
Yield: 8 servings
Ingredients: 1 shortcrust pastry; 130 g of coconut; 20 g of butter; 25 g of powdered sugar; 40 cl of milk; 3 egg; 1 tablespoon of sour cream; 150 g of dark baking chocolate; 1 glass of grape marc liquor; 75 g of raspberry

Light chocolate-coconut-raspberry tart

Step 1 Preheat the oven to 180°C (350°F). Step 2 Line the tart pan with pastry. Step 3 Cover with aluminum foil and dried beans (or lentils). Step 4 Bake at 180°C (350°F) for 10 minutes. Step 5 Mix the coconut, melted butter, sugar, eggs, 200 ml of milk, and grape marc liqueur. Step 6 Pour onto the pre-baked pastry. Step 7 Bake for another 30 minutes at 180°C (350°F). Step 8 Melt the chocolate with 200 ml of milk and cream, let it thicken slightly. Step 9 Spread the melted chocolate over the baked tart. Step 10 Place the raspberries on top of the chocolate. Step 11 Serve at room temperature.

Vegetarian

Course: Dessert

Preparation time: 20 minutes

Cooking time: 40 minutes

Cost per serving: 1,86 €

Energy: 394 kcal / serving

Nutritional score:

Instructions

1. Step 1
Preheat the oven to 180°C (350°F).
Step 2
Line the tart pan with pastry.
Step 3
Cover with aluminum foil and dried beans (or lentils).
Step 4
Bake at 180°C (350°F) for 10 minutes.
Step 5
Mix the coconut, melted butter, sugar, eggs, 200 ml of milk, and grape marc liqueur.
Step 6
Pour onto the pre-baked pastry.
Step 7
Bake for another 30 minutes at 180°C (350°F).
Step 8
Melt the chocolate with 200 ml of milk and cream, let it thicken slightly.
Step 9
Spread the melted chocolate over the baked tart.
Step 10
Place the raspberries on top of the chocolate.
Step 11
Serve at room temperature.