"Blend of subtle richness of coconut cream, intensity of coffee and the velvety chocolate with the base of cornflakes is totally mind-blowing!!!"
Cafe Dua Tart
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Prep time 10mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
Recipe
ingredients
- 200 g Cornflakes
- 120 g unsalted Butter
- 2 tablespoons Honey
Crust
Method
Step 1
Preheat the oven at 180 degrees Celsius To make crust, blend cornflakes, butter and honey.
Step 2
Spread the mature in a greased 8” tart pan.
Step 3
Bake for 10 minutes. Cool it at room temperature.
Filling
ingredients
- 300 g unsweetened Coconut Cream
- 65 g Coconut sugar
- 142 g chopped Dark chocolate
- 1 at room temperature Egg
- 1/8 teaspoon Salt
Filling
Step 1
Combine cream and sugar in saucepan over medium flame. Stir till the sugar dissolves.
Step 2
Remove from heat and add chopped chocolate. Cover and let it stand for a minute. Whisk until smooth and melted. Put it back on low flame.
Step 3
Beat the egg well with the salt in a bowl and gradually pour it into the chocolate/cream mixture , whisking to temper the egg and make a smooth custard. Pour it into the baked crust and bake for 10 minutes. Turn off the oven and let it cool in the oven itself. The edges should be firm and wobbly in the centre. Cool it and keep in the refrigerator.
Topping
ingredients
- 150 g Coconut cream
- 150 g chopped White chocolate
Coconut cream topping
Step 1
Heat the coconut cream and chopped white chocolate till it melts and well combined. Let it cool and keep it in refrigerator to chill for 20 minutes.
Step 2
Remove it from refrigerator, add espresso powder to the mixture and blend it with the hand blender till soft peaks. Spread it over the chilled tart. Garnish with coco nibs, chocolate curls.