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 🙂