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Rich chocolate coconut tart

 
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Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon
Photography by Ben Dearnley. Food styling by Marie-Helene Clauzon

Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate, Easy recipes

Rich chocolate coconut tart
INGREDIENTS

1 cup (90g) desiccated coconut
1 egg white, beaten lightly
¼ cup (55g) caster sugar
300ml thickened cream
300g dark eating chocolate, chopped finely
4 egg yolks
2 teaspoons Kahlua or Tia Maria
METHOD

Preheat oven to slow (140°C/120°C fan-forced). Grease a 20cm non-stick, smooth-based springform pan with base clipped in upside down.

Combine the coconut, egg white and caster sugar. Press the mixture evenly over base and 4cm up side of prepared pan. Bake, uncovered, for about 40 minutes or until golden. Cool.

Heat the cream until almost boiling. Add chocolate, stir until smooth, cool slightly.

Whisk egg yolks and liqueur into chocolate, strain. Pour chocolate mixture into coconut shell. Refrigerate for 6 hours or until set.

Cut into thin wedges to serve.
 
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User comments
strain means to pour through a seive so you dont get lumpy bits in your tart and it finishes nice and smooth
what exactly does it mean by strain?
I am sure that It would be possible to cook without liquor. I dont see how they are base ingredients so it should be fine.. I will make it eventually and when I do I wont be using liquor.
Can You Make This Without Liquor ? Thankss !

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