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Chocolate, Coconut and Fleur de Sel Tart
A decadent tart with sweet pastry crust, filled with a silky dark chocolate ganache, topped with light whipped cream, decorated with grated coconut, honey and green sprinkles. Perfect for holidays or any special occasion.
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Cost Breakdown
Critical Success Points
- • Achieve a sandy dough without over‑working.
- • Blind bake to prevent a soggy crust.
- • Temperature of the hot cream for the ganache (do not over‑heat).
- • Final bake of the ganache so it remains glossy.
Safety Warnings
- • Handle hot cream carefully to avoid burns.
- • Wear kitchen gloves when handling the oven at 180 °C.
- • Be careful with the knife when cutting the dough.
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