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1 Coconut Chocolate Tart (Egg-Dairy Free)

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Coconut Chocolate Tart (Egg-Dairy Free)

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Ingredients

12 slice(s)

Shell

  • 100 grams coconut palm sugar, (or rapadura / raw sugar)
  • 200 grams coconut flakes
  • 2 tablespoons chia seeds, (or egg replacement equivalent of egg whites)
  • 6 tablespoons water, (omit if using egg replacement powder)

Filling

  • 100 grams coconut palm sugar, (or rapadura / raw sugar)
  • 200 grams cacao butter, (in small chunks)
  • 40-50 grams cacao powder, (depending on strong you want it)
  • 1 teaspoon Vanilla Bean Paste
  • 1/8 teaspoon himalayan pink salt, (powdered)
  • 400 grams coconut cream, (preferably TM made)
  • 2 tablespoons Kuzu, (or cornflour)
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Recipe's preparation

    Shell

  1. Pre heat oven to 140C.

  2. Grease a 20cm non-stick springform pan and set aside.

  3. On sp.9, add chia seeds into mixing bowl through MC hole in lid to powder them (roughly 10secs).  Set aside with water to create chia seed egg.

  4. Add coconut palm sugar into mixing bowl, mill 30secs/sp.9 then scrape down sides

  5. Add coconut into mixing bowl, mill 20secs/sp.9.

  6. Add chia seed egg into mixing bowl, combine 10secs/sp.8.

  7. Press the coconut mixture evenly over base and about 5 cm up the sides of the pan.  Bake until golden (approximately 40-50 minutes).  Allow to cool.

    8. Filling

  8. Add coconut palm sugar into mixing bowl, mill 30secs/sp.9 then scrape down sides.

  9. Add cacao butter into mixing bowl, chop 20secs/sp.8 then scrape down sides and heat 5mins/50C/sp.2.

  10. Add cacao pwder, vanilla bean paste and salt into mixing bowl; combine 5secs/sp.4 then heat 5mins/50C/sp.1.

  11. Insert butterfly into mixing bowl.

  12. In a separate container, mix kuzu with enough coconut cream to make a thin paste then add into mixing bowl.

  13. Add remaining coconut cream into mixing bowl then heat 5mins/60C/sp.4.

  14. Scrape down sides and lid.

    15. Assembly

  15. Pour filling into shell and set in fridge for at least 12 hours.

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Tip

This recipe is best made 12-24 hours in advance so the flavours have time to develop

The shell may be omitted and the filling set in cupcake moulds or ramekins.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • The coconut base was very

    Submitted by Callie on 20. April 2014 - 17:06.

    The coconut base was very damp  so would use 1T less water.  Not sure I would bother to make it again.  Rather use the lesser amount of cacao as it was a very strong flavour.

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  • I made this yesterday and

    Submitted by irenav93 on 19. April 2014 - 22:13.

    I made this yesterday and really like it! I substituted coconut milk for cream as I didn't have any and it worked well. I also used coconut flour instead of kuzu! The cacao is a little rich but I like it anyways tmrc_emoticons.)) 

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  • I did not test it with

    Submitted by Thermo Kitchen Harmony on 17. April 2014 - 15:14.

    I did not test it with arrowroot but you could try. It tends to give a "gooey" consistency compared to kuzu or cornflower so you may to experiment with the amount to use. I'd love to hear your results if you could share them.

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  • Thanks Angela!

    Submitted by Thermo Kitchen Harmony on 17. April 2014 - 10:59.

    Thanks Angela!

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  • Could I use Arrowroot flour

    Submitted by Sara_Cook_00 on 17. April 2014 - 10:41.

    Could I use Arrowroot flour over the cornflour?

     

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  • This tastes AMAZING - can't

    Submitted by mamathermo on 8. April 2014 - 21:39.

    This tastes AMAZING - can't wait to make it

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