Dark chocolate - white chocolate

Dark chocolate - white chocolate

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1/2 quantity Chocolate shortcrust pastry

Colour topping

Quantity Ingredient
100g chocolate
edible gold dust, to decorate (optional)

White topping

Quantity Ingredient
200ml coconut milk
150g white chocolate
150ml cream
10g desiccated coconut

Method

  1. To make the base, follow the recipe for chocolate shortcrust pastry.
  2. To make the colour topping, line a tray with baking paper. Place the chocolate in a heatproof bowl placed over a large saucepan of simmering water. Stir occasionally until the chocolate has completely melted then pour onto the prepared tray and spread into a smooth thin layer using a spatula. Refrigerate until the chocolate has set.
  3. To make the white topping, heat the coconut milk and white chocolate together in a saucepan over low heat, stirring occasionally until the chocolate has melted. Allow to cool completely. Beat the cream with an electric mixer until firm peaks form. Fold the cream and the desiccated coconut into the chocolate mixture. Transfer to a piping bag and refrigerate for at least two hours.
  4. Break the set chocolate into squares and place on the upper part of the base. Brush with a little gold dust to decorate, if desired. Pipe the coconut cream onto the lower part of the base and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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