Coconut tart with chocolate mousse recipe
 Use a pre-made pastry tart shell for this tart made with desiccated coconut. Delicious with a dollop of chocolate mousse. 150g/5½oz dark chocolate, broken into pieces50g/1¾oz salted butter 2 free-range eggs, separated 1 tbsp caster sugar 1 tbsp coconut liqueur 150g/5½oz dark chocolate, broken into pieces 50g/1¾oz salted butter 2 free-range eggs, separated 1 tbsp caster sugar 1 tbsp coconut liqueur 2 free-range eggs 2 lemons, zest and juice 200g/7oz caster sugar 300ml/10fl oz double cream375g/13oz desiccated coconut1 x 25cm/10in blind baked pastry tart shell 2 tbsp toasted coconut flakes, crushed 2 free-range eggs 2 lemons, zest and juice 200g/7oz caster sugar 300ml/10fl oz double cream 375g/13oz desiccated coconut 1 x 25cm/10in blind baked pastry tart shell 2 tbsp toasted coconut flakes, crushed Method To make the chocolate mousse, melt the chocolate and butter together in bain-marie (a heatproof bowl placed over a pan of simmering water). Remove from the heat and stir in the egg yolks.In a separate bowl, whisk the egg whites and add the sugar until stiff peaks are formed when the whisk is removed from the bowl. Gently fold these into the chocolate and egg yolks. Fold the coconut liqueur into the chocolate mixture. Cover and leave in the fridge to set. It should take a couple of hours to become firm.To make the coconut tart, preheat the oven to 180C/160C Fan/Gas 4. Whisk the eggs with the lemon juice and zest and the sugar in a large mixing bowl. Pour in the cream and then the coconut. Mix well and pour the mixture into the tart shell. Bake for 40 minutes. Serve the chocolate mousse in quenelles with a slice of the tart and sprinkle the toasted coconut flakes over the mousse. To make the chocolate mousse, melt the chocolate and butter together in bain-marie (a heatproof bowl placed over a pan of simmering water). Remove from the heat and stir in the egg yolks. To make the chocolate mousse, melt the chocolate and butter together in bain-marie (a heatproof bowl placed over a pan of simmering water). Remove from the heat and stir in the egg yolks. In a separate bowl, whisk the egg whites and add the sugar until stiff peaks are formed when the whisk is removed from the bowl. Gently fold these into the chocolate and egg yolks. In a separate bowl, whisk the egg whites and add the sugar until stiff peaks are formed when the whisk is removed from the bowl. Gently fold these into the chocolate and egg yolks. Fold the coconut liqueur into the chocolate mixture. Cover and leave in the fridge to set. It should take a couple of hours to become firm. Fold the coconut liqueur into the chocolate mixture. Cover and leave in the fridge to set. It should take a couple of hours to become firm. To make the coconut tart, preheat the oven to 180C/160C Fan/Gas 4. Whisk the eggs with the lemon juice and zest and the sugar in a large mixing bowl. Pour in the cream and then the coconut. Mix well and pour the mixture into the tart shell. Bake for 40 minutes. To make the coconut tart, preheat the oven to 180C/160C Fan/Gas 4. Whisk the eggs with the lemon juice and zest and the sugar in a large mixing bowl. Pour in the cream and then the coconut. Mix well and pour the mixture into the tart shell. Bake for 40 minutes. Serve the chocolate mousse in quenelles with a slice of the tart and sprinkle the toasted coconut flakes over the mousse. Serve the chocolate mousse in quenelles with a slice of the tart and sprinkle the toasted coconut flakes over the mousse.