This tart was an idea that came to me late one night. Raspberry and coconut is one of my favourite sweet parings and I thought it would be a tasty idea to add them to my most used chocolate tart recipe.
I took this tart into work and it was gone within an hour (which is always a good sign). I love how the raspberries add a fresh tartness to the decadently rich chocolate filling. I added coconut to the pastry, but I don't think you could really taste it, so I have upped the quantities in this recipe.
To make the pastry combine 250g of plain flour with 70g of caster sugar, 150g unsalted butter, 150g desiccated coconut, a few splashes of milk and 2 egg yolks. Blitz in a food processor until it comes together in large crumbs and then bring it together into a large ball with your hands. Chill in the fridge for at least an hour and then blind bake in a 28cm tart in (with a removable base) at 180 degrees for about 20 minutes.
When the pastry is cool, cover the base with raspberries. In a large pan heat 350ml of double cream with a pinch of sugar and salt and bring it to the boil. Take it off the heat and add 120g of unsalted butter, 200g of good quality milk chocolate and 200g of good quality dark chocolate (I tend to use Green and Black's for both). Stir the mixture until everything is melted and then add 120ml milk. Pour the chocolate mixture over the raspberries and sprinkle with desiccated coconut.
Leave for at least an hour to chill then slice and enjoy!