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 Coconut Tartlets

Coconut Tartlets

Ingredients

COMPOSITION
  • Chocolate Shortcrust Dough 400g
  • Chocolate Almond Meringue 150g
  • Fruits of the Forest 350g
  • 10cm Ø White Chocolate Discs x 10
  • DAWN® Decorgel White Glaze
  • Roasted Desiccated Coconut
  • Fresh Berries 
CHOCOLATE SHORTCRUST DOUGH
  • DAWN® Shortcrust Pastry Mix 1000g
  • Butter 400g
  • Cocoa Powder 50g
  • Egg 150g 
CHOCOLATE ALMOND MERINGUE
  • Water 200g
  • DAWN® Ovafina 20g
  • Sugar (1) 200g
  • Sugar (2) 130g
  • Ground Almond 130g
  • Cocoa Powder 40g 
  • FRUITS OF THE FOREST 
  • COCONUT CREAM

    Directions

    CHOCOLATE SHORTCRUST DOUGH

    Mix all ingredients to form a shortcrust dough and allow to rest.

    Roll out to 2.5mm and bake at 180°C for 10-12 minutes.

    CHOCOLATE ALMOND MERINGUE

    Whip the water and DAWN® Ovafina and then add in sugar (1) to make a meringue mixture.

    Mix sugar (2), ground almonds and cocoa powder.

    Fold the above into the meringue mixture carefully.

    FRUITS OF THE FOREST

    Boil up the water and stir in the DAWN® Sanatine Powder.

    Fold DAWN® Delifruit Classic Fruits of the Forest into the mixture.

    COCONUT CREAM

    Mix DAWN® Neutral Fond and water together, add DAWN® Coconut Compound and fold in the whipped cream in two stages.

    Fill silicone dome moulds 7cm Ø with the coconut cream and freeze.

    ASSEMBLY

    Line out the chocolate shortcrust dough to 3mm thick, cut and place into 10cm/4 inch Ø tartlet tins.

    Pipe the chocolate almond meringue onto the base and bake at 180°C for 20 minutes.

    Once cool fill with fruits of the forest filling.

    Place 10 x 10cm Ø white chocolate discs, prepared in advance, on top of the filled tartlets.

    Heat DAWN® Decorgel White Glaze to 45°C and cover the frozen coconut cream tartlets with the glaze.

    Sprinkle the bottom edge of the frozen tartlets with roasted desiccated coconut.

    Place on the centre of the white disk and decorate with fresh berries.

    MAKES: 10 tartlets 10cm/4 inch Ø