Here’s a most appealing dessert: the combination of cocoa shortbread, chocolate ganache and coconut mousse will win everyone over!
Prep time: 45 minutes
Bake time: 15 minutes at 340°F (170°C)
Difficulty: easy
For: 9.5 inch (24 cm)-diameter baking tin
Ingredients
For the cocoa shortbread
- 1 pinch baking powder
- 1/3 cup + 2 tbps soft butter (100 g)
- 1/2 cup brown sugar (80 g)
- 1 pinch salt
- 3/4 cup + 1 tbsp flour (115 g)
- 2 tbsp cocoa powder (20 g)
For the chocolate ganache
- 3/4 cup + 2 tbs heavy cream (2 dl)
- 1 cup + 2 tbsp dark chocolate (200 g)
For the coconut mousse
- 3/4 cup + 2 tbs coconut milk (2 dl)
- 1 tsp agar-agar
- 1/4 cup sugar (50 g)
- 1/2 cup shredded coconut, toasted (50 g)
- 2 egg whites
Instructions
Start by preparing the cocoa shortbread dough: preheat oven to 340°F (170°C).
In the bowl of a food processor, combine the soft butter, sugar and salt.
In a small bowl, combine the flour, baking powder and cocoa powder. Stir into the previous mixture.
Spread directly into the lined tin, pressing down well with your fingers.
Bake for 15 minutes. The pastry should look as if it hasn’t been completely cooked.
For the chocolate ganache: heat the cream in a small saucepan, bring to the boil, then remove from the heat.
Add the chocolate and allow to melt.
When the chocolate has melted, smooth the mixture with a whisk or spatula.
Spread the ganache over the tart base and leave to cool, but do not refrigerate.
For the coconut mousse: in a saucepan, whisk the coconut milk with 1/4 cup (50 g) sugar and the agar-agar. Heat through. When it starts to boil, remove from heat.
In another saucepan, roast the coconut for a few minutes over a low heat. This will give it a delicious taste!
Add the toasted shredded coconut and leave to cool slightly.
Beat the egg whites until stiff, then gently fold into the previous mixture.
Pour the mousse over the chocolate tart and chill for a few hours.
When ready to serve, decorate with chocolate shavings or coconut.
Enjoy!