White Chocolate Coconut Tart

This white chocolate coconut tart consists of a delicate melting cream surrounded by a crunchy layer of nut coconut. SO GOOD!

Tartes are like the yoga teachers among desserts. From the preparation to that glory moment of having the first bite they bring me into a very special state of relaxation.

The only thing that requires a little patience is waiting for the cream to set. The time when you already know what is waiting for you in the fridge, but you still have to endure it until the consistency has changed from liquid to creamy, silky and smooooth.

My current tart crush:

A crispy nut coconut base, a creamy chocolate filling and arefreshingly tasty fruits as topping.

WHITE CHOCOLATE COCONUT TART it is.

Are you drooling already?

I do. A lot. For me this tart not only sounds incredibly delicious, but I already know what it tastes like! 🙂 Very, very good.

Theoretically you can leave the crust of the white chocolate coconut tart unbaked. I prefer it baked to have a nice litte crunch.

An advantage here would be that you save the baking time, as well as the subsequent cooling down.

A very nice 100% raw cake example is the very popular pumpkin white chocolate tart. So delicious guys.

But I have to admit that I mostly prefer the baked version. This way I bring another consistency, crunchy, into the game, which makes this dream of dessert extra delicious. Creamy cream and crispy crust are a dream team for me.

The Chocolate Chestnut Tarte is another example of this. By the way, this was my very first tart that I made and satisfied my sweet tooth with a great passion for everything chocolaty in the most delicious way 🙂

Rezept drucken

White Chocolate Coconut Tart

This white chocolate coconut tart consists of a delicate melting cream surrounded by a crunchy layer of nut coconut. SO GOOD!

Votes: 13
Rating: 4.46
You:

Rate this recipe!

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

8 hours

Servings

tart (23 cm Ø) MetrischImperial

Ingredients

Coconut Crust

• 3/4 cup shredded coconut about 80 g
• 1/3 cup almonds about 50 g
• 1 1/3 cup rolled oats about 150 g
• 4 tbsp coconut oil
• 5 soft medjool dates
• 2 tbsp oat milk optional
• 1/4 tsp salt

White Chocolate Coconut Cream

• 1 1/2 cups coconut milk preferably the thick part of a can of coconut milk
• 60 g Cashews soaked over night or in hot water for an hour
• 220 g white chocolate
• 3 tbsp oat milk or more coconut milk
• 2 tbsp coconut oil

Prep Time 20 minutes Cook Time 20 minutes Passive Time 8 hours Servings tart (23 cm Ø) MetrischImperial Ingredients Coconut Crust 3/4 cup shredded coconut about 80 g 1/3 cup almonds about 50 g 1 1/3 cup rolled oats about 150 g 4 tbsp coconut oil 5 soft medjool dates 2 tbsp oat milk optional 1/4 tsp salt White Chocolate Coconut Cream 1 1/2 cups coconut milk preferably the thick part of a can of coconut milk 60 g Cashews soaked over night or in hot water for an hour 220 g white chocolate 3 tbsp oat milk or more coconut milk 2 tbsp coconut oil

Votes: 13 Rating: 4.46 You: Rate this recipe!

Instructions

1. Preheat the oven to 170°C / 350°F top/bottom heat. Prepare a tart tin (approx. 23 cm Ø). If it is not non-stick, grease it.
2. Melt the coconut oil over a water bath. Pour all ingredients for the crust into a blender and, depending on the blender, mix at medium to high speed to a sand-like consistency. It can be a bit coarser, but it should stick together when you press it between your fingers. If not, add a little bit of oat milk or another date and blend again.
3. Press the dough evenly into the tart tin and approx. 3 cm up the edge. Bake in a preheated oven for 20 minutes until the edge is slightly golden. Remove from the oven and allow to cool completely.
4. For the cream, it is best to soak the cashews overnight in cold water. If you don't have that much time, simply soak the cashews in hot water for 30-60 minutes. Strain.
5. Melt the chocolate over a water bath.
6. Add coconut milk, cashews, melted chocolate, coconut oil and oat milk (or more coconut milk) to a mixer and slowly switch to the highest setting. Mix for one minute until a very fine cream is obtained.
7. Pour the chocolate coconut cream into the cooled tart crust. Allow to cool to room temperature for one hour and then refrigerate for another 8 hours.
8. Decorate with coconut flakes, fruit and chocolate before serving. Serve cold.