Coconut, Chocolate & Raspberry Tarts

Name: Coconut, Chocolate & Raspberry Tarts
Ingredients: 90 g (31/4 oz) unsalted butter; 60 g (21/4 oz/1/2 cup) icing (confectioners’) sugar; 15 g (1/2 oz) almond meal; 20 g (3/4 oz) desiccated (shredded) coconut; 30 g (1 oz/about 1/2) whole egg; 160 g (51/2 oz) plain (all-purpose) flour, plus extra for dusting; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 180 g (61/2 oz) good-quality dark chocolate, coarsely chopped; 50 ml (13/4 fl oz) cream; 70 ml (21/4 fl oz) coconut cream; 1/2 teaspoon vanilla bean paste; 160 ml (51/4 fl oz) cream; 4 g (1⁄8 oz) gold-strength gelatine sheets or 6 g (3⁄16 oz) powdered gelatine; 110 g (33/4 oz) frozen raspberries; 80 g (23/4 oz) caster (superfine) sugar; Dutch-process cocoa powder, for dusting; shaved coconut, for garnishing; fresh raspberries, for garnishing

www.mindfood.com

This indulgent tart is the perfect way to treat yourself, just try stopping at one. If you want to simplify this recipe you can replace the made raspberry jelly with a good-quality store bought...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.

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