Chocolate tart with coconut milk and passion fruit
Looking for a Christmas cake idea? Be sure to try this recipe for a richly chocolatey walnut tart! Kitchen Code Kara created this unique combination of chocolate and coconut milk, and to balance the sweetness, he spread passion fruit pulp on the base. This dessert will delight your guests and bring holiday magic to your table. Save the recipe and enjoy the unforgettable taste!
Number of servings
10
Preparation time
25 min
Print recipe
INGREDIENTS
- 4-5 tablespoons QF Quality Food passion fruit pulp
- 500 ml Light coconut milk 11% Kara
- 50 g ground walnuts
- 150 g wheat flour
- 100 g of butter
- 1 egg yolk
- 1 tablespoon cocoa
- 40 g of
- 225 g milk chocolate
- 225 g dark chocolate
- rosemary, cranberries, oranges for decoration
A METHOD OF PREPARING
1. Combine ground nuts with all-purpose flour, cocoa powder, butter, egg yolk, and sugar. Form a dough and refrigerate for 30 minutes. After this time, roll out the dough and line a tart pan. Bake for 20-25 minutes at 180 degrees Celsius (top/bottom). Let cool.
2. Spread the passion fruit pulp over the cooled base.
3. Chop the chocolate and combine with the warmed coconut milk. Once the cream has thickened, pour it over the tart base.
4. Place the finished cake in the refrigerator for a few hours until it sets completely.
5. Garnish with fresh rosemary, oranges and cranberries.
