Skip to Content
  • Prep
    20 minutes
  • Cooking
    3 hours
  • Serves
    10-12

Milk chocolate and coconut tart

Ingredients

FOR THE ‘FILLING’:
750ml Liddells Lactose Free Full Cream Milk
2 eggs, plus 2 egg yolks
⅓ cup cocoa, plus extra to scatter
⅓ cup coconut oil
⅓ cup plain flour
1 cup brown sugar
Pinch of sea salt flakes
 
FOR THE 'COCONUT PASTRY':
1 cup desiccated coconut, plus extra to scatter
1¼ cup plain flour
½ cup coconut oil, melted and cooled
¼ cup brown sugar
2 tbs cocoa

Directions

Step 1

Preheat oven to 160°C fan forced (or 180°C conventional). Grease a 22cm loose bottomed fluted tart pan.

For the pastry, combine all the dry ingredients in a bowl and stir to combine, then add the coconut oil and bring the mixture together. Use your hands to press the mixture into the base then a spoon to smooth out the bottom. Trim the edges to have straight sides. Chill for 15 minutes to firm up.

Bake in the preheated oven for 15-20 minutes until the base is set, then allow to cool completely.

View product