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Coconut Chocolate Tart

This is a week of strikes - tonight the train is on strike and tomorrow it's the EDF (Electricity) and Paris public transport. Talking about strike, some students of Nantes University are on their 2nd week of strike as well to protest against an education reform. How can students be on strike? That's something that puzzles most foreigners who arrive here, me included. You don't need to go as far as Japan to get "Lost In Translation".

All these strikes bring me to another topic: coconut is my least favourite fruit! (OK, so there's actually no connection whatsoever, but bear with me). I don't like coconut cookies, ice cream or cakes but I love coconut gravies, like curry. Strange isn't it?:-) So why did I make a coconut tart then? Well, one day the cafeteria ran out of sandwiches and all they had were tarts: lemon, chocolate and coconut. I don't like anything that is sourish nor too chocolaty so that left me the coconut tart - no other choice - needed to feed my growling stomach. I was very surprised at how delicious it was. Since then I have been itching to make a coconut tart like the one I have tasted.

Coconut Tart

Pie Crust

  • 250 g plain flour (shifted)
  • 50 g fine sugar
  • 150 g salted butter (cubed)
  • 3 tbsp ice cold water


  • 1 egg
  • 80 g sugar
  • 200 ml coconut milk
  • 100 ml liquid cream
  • 80 g grated coconut

Prepare Pie Crust

  1. In a big bowl, mix the shifted flour and sugar, then add in the butter. Rub the butter and flour mixture with your finger tips until you get a sand like texture. Make a small well, add in 3 tbsp iced cold water. Mix it together to get a dough. Put the dough in a plastic film and let it sit in the refrigerator for an hour.
  2. Roll out the dough on a baking paper or cloth (flour the cloth first), this will make it easier to flip the rolled out dough onto the pie dish.
  3. Fork the base and bake it at 180°C (350°F - gas mark 4) for about 15 minutes.
Coconut Chocolate Tart

Prepare the coconut fillings

  1. Beat the egg and sugar in a big bowl.
  2. Mix the liquid cream and coconut milk in a pan and bring it to a boil.
  3. Mix this mixture with the beaten egg/sugar.
  4. Add in the grated coconut.
  5. Pour the mixture onto the baked pie crust.
  6. Bake it at 170°C (325°C - gas mark 3) for about 25 minutes.
  7. Cool it before refrigerating it for a few hours. Serve cold.
The Verdict

I was actually expecting a semi-dry filling, but got surprised to get it moist and creamy, almost like a custard. It's delicious though - I ended up covering the tart with a layer of melted chocolate (one side with black chocolate, the other side with milk-chocolate). The combination of coconut and chocolate was really nice - and reminescent of the Bounty chocolate bar.

Coconut Chocolate TartCoconut Chocolate TartCoconut Chocolate Tart
#1, by Cynthia (11/13/2007)

You know how much I love coconut, so this is going to be bookmarked to try:-)

I have a friend who cannot stand okras but would eat it cooked with cornmeal. Go figure. I guess it is that same sort of thing with you and coconut:-)

#2, by ovenhaven (11/14/2007)

Oh I love the combination of coconut and chocolate. This looks really good:-)

#3, by Anh (11/14/2007)

What a stunning looking tart!

#4, by Ling's passion (11/14/2007)

Your coconut tart looks yummy. Have never tasted a creamy coconut tart before. The one that I had was filled with shreded coconut. Will try baking this one of these days....

#5, by Little Corner of Mine (11/14/2007)

Hi Hi,
Just want to let you know I received your package!:-) Will blog about it on Friday. Hehehe.... Thanks ya! You will have to come by on Fri. to let me know what it is, cause I don't read French leh. LOL!

#6, by aria (11/14/2007)

i love the way the chocolate is cracked on top, its really beautiful!

#7, by Sylvia (11/14/2007)

I heard about the strike in Paris What a mess.Me neither like a lot coconut unless those crunchy on top coconut tart that you published mouths ago.But ..you do it again...I think this tart is good too. I must to try this

#8, by tigerfish (11/15/2007)

I read about the strikes in the newspapers this morn.
I don't think you are strange coz I'm like you too - like coconut-based rice (nasi lemak) and all the lemak curries but don't really like them in sweet desserts, cookies.
I thought the relation btw the strike and coconut is because it's your least fav fruit and you are making something with it - you are goin' on strike? :P

#9, by keeyit (11/16/2007)

I made that before BUT I use Sardin or curry meat instead of chocolates

#10, by tummythoz (11/17/2007)

At 1st look, thot it was choc cheese cake. What a surprise!

#11, by thecoffeesnob (11/26/2007)

The tart looks amazing! I can never get enough of the chocolate and coconut combination:-)