Coconut Macaron Chocolate Tart

A perfect end of summer lunch pudding, you can make ahead and keep it in the fridge (if you can resist). The base is a coconut macaron mix, and the middle is a smooth and indulgent chocolate ganache. Such a winner

INGREDIENTS:

(Base):

• 4 egg whites
• 200g desiccated coconut 
• 2tbsp sugar 
• 1tsp vanilla extract 

• 80g Coconut & Raspberry Dark Chocolate
• 80g seed and bean 72% dark chocolate 
• (160g total, you can make this up how you like!) 
• 80ml double cream
• 30ml whole milk 
• Fresh raspberries and coconut yogurt to serve 

METHOD:

• To make the base, whip your egg whites and sugar until soft peaks. 
• Mix in the coconut and vanilla and then press into a tart tin using a spoon.
• Bake at 150 degrees for 10-12 minutes until golden
• Allow the base to cool and make your filling.
• Chop the chocolate into fine pieces and place in a bowl
• Heat the cream and milk until almost boiling and pour over the chocolate, stir everything until you reach a smooth, glossy consistency.
• Pour into your tart and press the raspberries into the chocolate - this now needs to cool and can be made the day before if needs be!
• Finally, cut and enjoy! 

This recipe is thanks to Tiggy, a trained chef now cooking at home and focusing on healthy, seasonal and organic produce to make vegetarian meals and delicious sweet treats. You can find more on Instagram @tiggys.kitchen.