Chocolate – Coconut – Tart

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Beat the egg whites until stiff, pour in the sugar and keep beating until it has dissolved. Stir in the desiccated coconut.
Put the dough in a springform pan (Ø 26 cm) lined with baking paper and bake in a preheated oven at 180 ° C top / bottom heat (fan: 160 ° C, gas: level 3) for about 15-20 minutes. Let cool down.
Break the chocolate and let it melt in a hot water bath. Mix the egg yolks and half of the cream and beat on another hot water bath until the mixture is light and thick. The mass should reach around 75 ° C.
Stir in liquid chocolate and let the mixture cool down. Then whip the rest of the cream until stiff and fold in.
Brush the coconut base with the chocolate cream and sprinkle with coconut chips or flakes. Place in the refrigerator immediately and let cool for at least three hours before you can eat them.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.