White chocolate – coconut

White chocolate – coconut

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
200ml coconut milk
150g white chocolate
blue food dye
250ml chilled cream
blue candies, to decorate

White topping

Quantity Ingredient
10g desiccated coconut

Method

  1. To make the base, follow the recipe for shortcrust pastry.
  2. To make the coloured 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. Pour one third of the mixture into a small bowl and set aside. Add a few drops of blue food dye to the remaining mixture. Beat the cream with an electric mixer until firm peaks form. Fold two-thirds of the cream into the blue chocolate mixture and refrigerate for at least 2 hours.
  3. To make the white topping, fold the remaining whipped cream into the reserved chocolate mixture. Stir in the desiccated coconut and refrigerate for at least 2 hours.
  4. Place the blue mixture into a piping bag and pipe onto the upper part of the base. Spread the white mixture onto the lower part and decorate the tart with blue candies.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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