And for that chocolate-coco tart you will need a little shortcrust pastry and a chocolate ganache.
My ganache recipe is based on 100 gr of chopped dark chocolate and 10 cl of heavy cream. I place all the ingredients in a double boiler. When it is melted, I put the ganache in the tart dough that were previously cooked in the oven at 350 F during 20 minutes.
Chill it for 2 to 4 hours, during that time you can toast some shredded coconut in a dry pan and you will put it on top of the tart right before serving.
- The tart can be done the day before and saved in the fridge.