Coconut cream tart
11/1/2013
Tropical fruit and coconut with a hit of ginger crunch – the holidays have started!
Ingredients
| 240 g | Biscuits, gingernuts |
| 200 g | Unsalted butter |
| ½ cup | Coconut cream |
| 250 g | White chocolate, chopped |
| 2 | Bananas, sliced |
| 2 | Mangoes, sliced |
| 3 tbsp | Threaded coconut, toasted |
Directions
- Grease 6 loose-bottomed tart tins, 12 x 2cm. Whiz biscuits in a food processor. Melt 100g butter and add to biscuit crumbs. Process to combine.
- Press mixture into base and sides of prepared tins.
- Place remaining butter and coconut cream in a saucepan. Bring to the boil. Remove from heat.
- Add chocolate to butter mixture and stir until smooth. Pour into tart shells and chill for a minimum of 4 hours.
- Serve topped with banana and mango slices and the toasted coconut.
Wine Match
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