Oh, what decadence! For the cravy chocoholic, this is truly heaven in a mouthful. Best accompaniments are coffee or liqueur.
Ingredients
- Coconut short pastry
- 1 cup flour
- ½ cup desiccated coconut
- 2 tablespoons caster sugar
- 100 grams butter, chilled and diced
- about 3-4 tablespoons cold water
- Chocolate and liqueur ganache filling
- 150 grams good quality dark chocolate, chopped
- ¾ cup cream
- 2 tablespoons brandy or Kahlua
Method
- Put the flour, coconut and sugar into a food processor and pulse to mix. Add the butter and process until the mixture resembles crumbs.
- Pulse in sufficient cold water to form small moist balls of dough. Turn out onto a lightly floured surface to bring together.
- Roll the pastry out to 3mm thickness and use to line the base of 12-15 small tartlet tins. Use boat-shaped tins, patty pan or mini muffin tins. Prick well with a fork. Refrigerate for 30 minutes.
- Preheat the oven to 200ºC.
- Bake in the preheated oven for 12-15 minutes or until the pastry is cooked. It will begin to turn toast coloured on the edges and the cetnre of the pastry should be cooked. Cool.
- Chocolate and liqueur ganache filling
- Place the chocolate in a saucepan with the cream and stir over a low heat until the chocolate melts. Alternatively, heat on medium-high power in the microwave for about 5-6 minutes, stirring at regular intervals until the chocolate melts. Stir in the alcohol and set aside to cool completely.
- When the chocolate mixture becomes thick but not set, spoon tablespoonfuls of the mixture into the prepared pastry cases. These are best served at room temperature.
Cooks Tips
- For this ganache recipe look for a chocolate that has 60% cocoa solids or more. Check the back of the label when buying chocolate as the amount of cocoa solids is now listed as a percentage. The more cocoa solids, the darker the chocolate. - The pastry cases can be cooked in advance and kept in an airtight container or even frozen and used as required. - Any leftover ganache will keep for many weeks in an airtight container in the refrigerator.
Comments (0)
Please login to submit a comment.