Chocolate Baking Dessert

Coconut-cream tarts with tropical fruits

Name: Coconut-cream tarts with tropical fruit recipe
Prep time: 135 min
Cook time: 10 min
Total time: 145 min
Yield: 8
Ingredients: 240g gingernut biscuits; 200g unsalted butter; 1/2 cup (125ml) coconut milk; 250g white chocolate, chopped; Tropical fruits (such as mango, melon and banana), thinly sliced, to serve; Shaved dried coconut*, to serve

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2h 15m

10m

Coconut-cream tarts with tropical fruits

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These little tarts with fresh tropical fruit, white chocolate and coconut taste as good as they look.

240g gingernut biscuits
200g unsalted butter
1/2 cup (125ml) coconut milk
250g white chocolate, chopped
Tropical fruits (such as mango, melon and banana), thinly sliced, to serve
Shaved dried coconut*, to serve

Method

1.

Grease eight 10cm loose-bottomed tart pans. Whiz biscuits in a food processor until fine crumbs. Melt 100g of the butter, then add to the crumbs and process to combine. Press into the base and sides of the tart pans.
2.

For the filling, place the remaining 100g butter and coconut milk in a pan, bring to the boil, then remove from the heat. Add the chocolate and stir until smooth. Pour into tart shells and chill for 2 hours or until set. Serve topped with tropical fruit and shaved coconut.