Chocolate and Coconut Christmas Tart

This recipe was created by Dandi as an alternative to the traditional Christmas pudding.

Individual portions and a chocolate twist, this will get your guests talking:

Dandi Christmas Wreath Tea towel_with choc tart and fruit_Top_Small


Ingredients:

Base:

100g dark cooking chocolate, chopped finely
60g butter, chopped
1 cup desiccated coconut
200g plain chocolate biscuits, finely crushed

Filling:

100g dark cooking chocolate, melted
1 tbsp instant coffee, finely crushed
½ cup cream
3 eggs, lightly beaten
½ cup caster sugar
1 tbsp brown sugar
¼ cup plain flour
1 tbsp cocoa powder
Fresh strawberries and cherries to decorate

Method:

Base:

Preheat oven to 150C (130C Fan Forced). Grease 4 small tart tins with removable base.
Mix together chopped chocolate and butter in a saucepan over low heat, stir until melted. Mix in the coconut and biscuits, press mixture into the base and side of the tart tins ensuring an even coverage. Set aside whilst you prepare the filling.

Filling:

Beat together the melted chocolate, coffee, cream, caster sugar, brown sugar and flour until smooth. Pour into the prepared tart tins.
Place in oven for 20 to 30 minutes until just firm. Allow to cool and then refrigerate for two hours or overnight.
Just before serving, dust with cocoa powder, berries and Christmas cheer!

Accessorise your tarts with Dandi‘s range of gorgeous napery and homewares!

4 thoughts on “Chocolate and Coconut Christmas Tart

  1. There are 3 eggs listed in ingredients but not in instructions. I would think you beat those into mix as well to help set the tart?

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