over 2 hours
30 mins to 1 hour
By Matt Tebbutt
From Saturday Kitchen
For the chocolate mousse
- 150g/5½oz dark chocolate, broken into pieces
- 50g/1¾oz salted butter
- 2 free-range eggs, separated
- 1 tbsp caster sugar
- 1 tbsp coconut liqueur
For the coconut tart
- 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
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.