Chocolate Tart with Coconut Milk and Passion Fruit Kitchen Code

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If you're looking for a Christmas cake, be sure to save this recipe for a richly chocolatey tart with a nut base! Kitchen code Kara combined chocolate with coconut milk, and to break the sweetness, she spread passion fruit pulp on the bottom.

Number of servings

Sharpness level

MILD

Preparation time

25 min

Difficulty level

EASY

INGREDIENTS

4-5 tablespoons QF Quality Food passion fruit pulp

500 ml Light coconut milk 11% Kara

50 g ground walnuts

150 g wheat flour

100 g of butter

1 egg yolk

1 tablespoon cocoa

40 g of

225 g milk chocolate

225 g dark chocolate

rosemary, cranberries, oranges for decoration

A METHOD OF PREPARING

1. Combine ground nuts with all-purpose flour, cocoa powder, butter, egg yolk, and sugar. Form a dough and refrigerate for 30 minutes. After this time, roll out the dough and line a tart pan. Bake for 20-25 minutes at 180 degrees Celsius (top/bottom). Let cool.
2. Spread the passion fruit pulp over the cooled base.
3. Chop the chocolate and combine with the warmed coconut milk. Once the cream has thickened, pour it over the tart base.
4. Place the finished cake in the refrigerator for a few hours until it sets completely.
5. Garnish with fresh rosemary, oranges and cranberries.

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