Chocolate, Coconut and Fleur de Sel Tart

Ingredients

• 200 g All-purpose flour (Sift before use)
• 70 g Cold unsalted butter (Cut into small cubes)
• 30 g Powdered sugar
• 1 pincée Fleur de sel
• 200 g 70% cocoa dark chocolate (Cut into pieces)
• 200 ml Liquid cream 30‑35% fat
• 1/2 gousse Vanilla bean or vanilla extract (Scraped (or 1 tsp extract))
• 200 ml Liquid cream for whipped cream (30‑35% fat)
• 20 g Granulated sugar
• 30 g Grated coconut
• 15 ml Honey (1 tablespoon)
• 10 g Green sprinkles
• 10 g Decorative pastry flakes

Instructions

1. Prepare the sweet pastry

   In a bowl, combine the flour, powdered sugar and the pinch of fleur de sel. Add the cold butter cubes and work with your fingertips until a sandy texture forms. Shape into a ball, flatten slightly, wrap in cling film.

   Time: PT15M

2. Chill

   Place the dough in the refrigerator for 20 minutes to firm up.

   Time: PT20M

3. Line the tin

   On a lightly floured surface, roll out the dough to 3 mm thickness. Line the tart tin, prick the base with a fork, cover with parchment paper and add dry beans.

   Time: PT10M

4. Blind bake

   Bake the tart at 180 °C for 20 minutes until the edges are lightly golden.

   Time: PT20M

   Temperature: 180°C

5. Cool the crust

   Remove the paper and beans, let the crust cool on a rack for 10 minutes.

   Time: PT10M

6. Prepare the chocolate ganache

   Bring the cream to a boil, pour over the chopped chocolate in a bowl, add the vanilla and let rest for 30 seconds. Stir until a smooth ganache forms.

   Time: PT10M

7. Cook the ganache

   Pour the ganache over the cooled crust, smooth the surface. Bake again at 180 °C for 15 minutes until the ganache is set but still slightly trembling in the centre.

   Time: PT15M

   Temperature: 180°C

8. Cool the tart

   Let the tart cool completely at room temperature, then place in the refrigerator for 20 minutes so the ganache sets.

   Time: PT20M

9. Whip the cream

   Whisk the very cold liquid cream with the granulated sugar until a firm and airy consistency is reached.

   Time: PT5M

10. Decorate the tart

    Spread the whipped cream over the ganache, sprinkle with grated coconut, drizzle lightly with honey, add the green sprinkles and decorative pastry flakes.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Cold unsalted butter: Unsalted margarine
• Instead of Powdered sugar: Blended white sugar
• Instead of Fleur de sel: Sea salt
• Instead of 70% cocoa dark chocolate: Milk chocolate
• Instead of Liquid cream 30‑35% fat: Coconut cream (for vegan version)
• Instead of Vanilla bean or vanilla extract: Vanilla extract
• Instead of Liquid cream for whipped cream (30‑35% fat): Coconut cream
• Instead of Granulated sugar: Powdered sugar
• Instead of Grated coconut: Coconut flakes
• Instead of Honey: Agave syrup
• Instead of Green sprinkles: Colored sugar
• Instead of Decorative pastry flakes: Granulated sugar

Equipment Needed

• Mixing bowl
• Knife or pastry cutter
• Rolling pin
• Tart tin (20‑22 cm) with removable bottom
• Parchment paper
• Dry beans or baking beads
• Oven
• Saucepan
• Whisk
• Silicone spatula
• Cooling rack
• Piping bag (optional) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Lightly sprinkle fleur de sel over the ganache before the second bake to enhance the chocolate flavor.
• Replace dark chocolate with white chocolate and add raspberry puree for a fruity variation.
• Use couverture chocolate for optimal shine.

Troubleshooting

Storage

Refrigerator: Store the tart in the refrigerator, covered, for up to 3 days.

Freezer: Can be frozen without the whipped cream, for up to 1 month. Thaw in the refrigerator before adding the topping.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and keep it chilled.
• The ganache can be made 24 hours ahead and kept in the refrigerator.
• Whipped cream whips best just before serving.