Coconut and Raspberry Tartlets

Coconut and Raspberry Tartlets
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dessert | Medium
Preparation time : 20 min
Cooking time : 25 min
Number of persons : 4
  • 1 pack rich shortcrust pastry
  • 250 g raspberries
  • 100 g white chocolate
  • 150 ml Suzi Wan® Coconut Cream
  • 100 g desiccated coconut
The colder the tart filling, the stiffer it will be. If it’s too runny, use an electric whisk to fold air into it and make it stiffer.
  1. Preheat the oven to 180°C.
  2. Grease and flour 4 small tart moulds.  Press the dough into the moulds, pricking it with a fork. Cut 4 discs of greaseproof paper the same size as the moulds and lay the discs on the tart bases, weighing them down with beans or pie weights. Bake in the oven for 20 minutes.
  3. Melt the white chocolate over a bain marie. Mix the melted chocolate with the coconut cream until smooth. Leave to cool for at least 1 hour.
  4. Once the tart bases have cooled, fill them with the chocolate and coconut cream mixture. Top each tart with as many raspberries as it will hold and generously sprinkle with grated coconut.
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