Coconut and White Chocolate Tart with Strawberries and Raffaello

This delightful Coconut and White Chocolate Tart offers a delightful combination of flavors and textures. Featuring a crunchy base made from Maria biscuits and butter, it’s topped with a creamy mixture of coconut, mascarpone, and white chocolate. The tart is finished with a silky white chocolate ganache and garnished with strawberries, Raffaello confections, and edible rose petals for a visually stunning and delicious dessert.

Why You’ll Love This Recipe:

• Rich and Creamy: The combination of coconut, white chocolate, and mascarpone creates a luxurious, creamy texture.
• Easy No-Bake Recipe: Perfect for warm days when you don’t want to turn on the oven.
• Elegant Presentation: Ideal for special occasions, celebrations, or as a decadent treat.

• Cookie Base:
  • 175g Maria biscuits
  • 150g butter, melted
• Coconut Mixture:
  • 500ml milk
  • 55g cornstarch
  • 50g granulated sugar
  • 8g vanilla sugar (or vanilla extract)
  • 200g white chocolate, chopped
  • 50g shredded coconut
  • 250g mascarpone
• White Chocolate Ganache:
  • 50ml cream
  • 125g white chocolate, chopped
• Garnish:
  • Strawberries
  • Raffaello confections
  • Edible rose petals

Rewritten Recipe:

Instructions:

1. Begin by crushing the Maria biscuits into fine crumbs. Mix with melted butter and press into the bottom of a 22 cm springform pan to form the base. Chill in the refrigerator.
2. In a saucepan, whisk together milk, cornstarch, sugar, and vanilla sugar. Cook over medium heat until thickened, stirring constantly.
3. Remove from heat and stir in the white chocolate and shredded coconut until smooth. Let cool slightly, then mix in the mascarpone cheese until well combined.
4. Pour the coconut mixture over the chilled biscuit base. Smooth the top with a spatula and refrigerate until set.
5. For the ganache, heat the cream until hot but not boiling. Pour over the chopped white chocolate and stir until smooth and glossy. Allow the ganache to cool slightly.
6. Pour the ganache over the set coconut layer and return to the refrigerator to chill.
7. Before serving, garnish the tart with fresh strawberries, Raffaello confections, and edible rose petals.
8. Slice and serve chilled. Enjoy this rich and elegant dessert that’s sure to impress! 🥥🍓🍫

Note: For an extra touch of flavor, consider toasting the shredded coconut lightly before adding it to the mixture. This will enhance the coconut flavor and add a slight crunch. Enjoy!