Coconut macaroon and chocolate mousse tart
- November 2016
- Serves 10
- Hands-on time 45 min, oven time 25-30 min, plus chilling
All the flavours of a Bounty bar in one decadent dessert – this rich chocolate tart is guaranteed to turn heads at your next dinner party.
- 44.5g (31.8g saturated)
- 32.9g (32.8g sugars)
For the macaroon tart case
- 2 large free-range egg whites
- 85g caster sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
- 280g desiccated coconut
For the mousse filling
- 150g each good quality dark chocolate and milk chocolate, chopped into chunks
- 50g light brown soft sugar
- 75g unsalted butter
- 3 tbsp dark rum (or brandy or amaretto)
- 300ml whipping cream
- Coconut chips/flakes to garnish
You’ll also need…
- 23cm x 5cm deep fluted round tart tin with a removable base (or shallower 25cm tin with removable base), greased with oil or butter
- Heat the oven to 180°C/160°C fan/gas 4. For the macaroon tart case, put the egg whites into a large, very clean mixing bowl and whisk with an electric mixer to stiff, dry peaks. Whisk in the sugar, a tablespoon at a time, whisking back to stiff peaks after each addition. Next, whisk in the cream of tartar and vanilla extract, then fold in the desiccated coconut.
- Spoon the coconut mixture into the tart tin, then press it into the base and up the sides, making sure the case is firmly packed and even. Run a palette knife over the top to give a clean edge. Put the tin on a baking sheet, line the case with scrunched-up non-stick baking paper and fill with baking beans or uncooked rice. Bake for 20 minutes, then remove the paper and beans/rice and bake for 5-10 minutes more. It’s ready when the edges are golden and the inside is dry. Set aside to cool.
- Meanwhile, make the filling. Put all the chocolate, the sugar, butter, rum and 75ml of the cream into a large heatproof bowl set over a pan of steaming (not simmering) water on a low heat, making sure the bowl doesn’t touch the water. Don’t stir until melted, then stir gently to mix. Take off the heat and leave to cool a little while you whip the cream.
- In a large bowl, whisk the cream to soft peaks. Pour the chocolate mixture into the whipped cream and fold it in using a balloon whisk until evenly combined but no more. Pour it into the case and shake gently to level. Chill for 3-4 hours or overnight.
- About 30 minutes before serving, take the tart out of the fridge. Loosen the case from the tin using the tip of a knife, then remove the tart. Transfer to a serving plate, top with coconut flakes, then slice to serve.
If your chocolate mixture seizes (hardens) in step 3, take it off the heat and whisk in a splash of cold water.
To remove the tart from the tin, rest the base on an upright food tin, then ease the sides of the tart tin down. If you have a cake lifter, lift the tart onto a stand or serving plate. If you don’t have a lifter, serve the tart on the metal base.
The tart is best on the day it’s made but will keep covered and chilled for up to 2 days.
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