I originally found the coconut velvet tart recipe in Joanna Farrow’s “Simply Cadbury’s Chocolate” cookbook. I adapted it slightly to include a mango puree topping and substituted the flour with a maize based one to make it gluten free. It is a rich, mousse like dessert and definitely one for chocoholics! Its best to make it the day before and keep it in the fridge until ready to serve to firm up. If mango isn’t your thing you can always omit the mango topping and when the chocolate coconut tart has cooled spread whipped cream over the top and dust with cocoa powder! Alternatively try other fruits for the topping. For some general tips and a great guide to whipping cream check out Olivia Rose’s guide! Packed full of useful info!
What you need to know:
Prep time: 30 mins
Cook time: 45 mins
Chill time: 2 hours or overnight
Oven temp.: 150 – 180 °C
Ingredients for 10-12 portions:
For the chocolate pastry:
200 g gluten-free flour
32 g cocoa powder
100 g unsalted butter
24 g sugar
1 egg yolk
6 tsp cold water
For the filling:
2 oz / 50 g caster sugar
1 oz / 25 g cocoa powder
1/2 oz / 15 g gluten-free corn flour
14 fl oz / 400 ml / 1 can coconut milk
200 g Cadbury’s Bournville chocolate, broken into pieces
1/2 pint / 300 ml mascarpone or double cream
For the mango mousse topping:
1 ripe medium mango, peeled, cored and pureed. Puree should weigh around 220 g Enough ready quick fix gelatin for 500ml of fluids
32 g caster sugar
1/2 pint / 300 ml mascarpone or double cream
1/4 pint / 118 ml whipped double cream
cocoa powder or chocolate shavings
coconut flakes (optional)
10″ / 26 cm spring form cake tin
1. Put the gluten-free flour and cocoa powder in a food processor with the butter and blend until the mixture resembles fine bread crumbs. Alternatively if you don’t have a blender rub the ingredients between your finger tips until you have a bread crumb consistency.
2. Add the sugar, egg yolk and enough water to mix to a firm dough and then wrap in cling film. Place in the fridge for at least 30 mins.
3. Roll out the pastry and use it to line a 26cm / 10″ spring form cake tin. I didn’t grease my tin but its optional. I lined the base and the sides up to the top with pastry but you don’t have to do that. You can make your pastry thicker and just go a little way up the sides to hold the mousse in a little better. Line the pastry with greaseproof paper and baking beans and bake in a pre-heated oven at 180 °C for 15 mins. Remove the paper and beans and bake the pastry for another 5 mins but reducing the oven temp. to 150 degrees so as not to burn the pastry. Remove the tin from the oven and leave to cool on the side in the tin.
4. Beat together the eggs, sugar and cocoa powder in a bowl and set aside.
5. In a small saucepan put in the gluten free cornflour with a little of the coconut milk and stir until smooth. Add the remaining coconut milk and the chocolate. Heat until the chocolate has melted then bring to the boil for 30 seconds. Remove from the heat.
6. Pour the egg mixture into the coconut milk in the saucepan and carefully whisk until well mixed.
7. Stir in the cream until you have a light smooth creamy texture.
8. Turn the chocolate-coconut-cream mixture into the pastry case and bake for about 25 mins at 180 °C. Bake until the centre feels softly set. It should have a wobbly centre. When you take it out to cool the filling will shrink down a little and firm up. When the cake looks ready you can leave it to cool on the side and turn off the oven.
9. Put the mango puree and sugar in a small saucepan and bring to a simmer for a minute. Make sure the sugar has dissolved.
10. Remove from the heat and transfer to a large bowl to cool to room temp.
11. Either soften some gelatin or use ready quick fix gelatin for 500 ml and mix straight into the mango puree.
12. Whip up the cream until soft peaks form. Carefully fold the cream into the cooled mango and gelatin mixture and smooth over the top of the cooled chocolate tart.
13. Place in the fridge for a couple of hours or overnight to firm up.
14. You don’t have to decorate it but if you want to then whip up a little cream and pipe it around the edge or make 10-12 little cream swirls around the edge to help you cut the pieces later on. Sprinkle with chocolate shavings or cocoa powder and / or coconut flakes.
15. Keep in the fridge until ready to serve. To be extra posh you can serve this mousse tart with mango or raspberry coulis and a sprig of mint!