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Fig, lemon, coconut and chocolate tart
Fig, lemon, coconut and chocolate tart
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Indulgent gourmet pie bursting with chocolate, coconut, lemon, figs, and jam - ideal for celebrations.
Ingredients:
  • 200g desiccated coconut
  • 300ml (1 1/2 cups) weak tea, cooled
  • 5 eggs, beaten
  • 220g (1 cup) caster sugar
  • 4.40 gm vanilla extract
  • Finely grated zest of 1 lemon
  • 100g dark chocolate (70% cocoa solids), broken into small pieces
  • 6 figs, sliced
  • 165.00 gm strawberry jam or raspberry jam, warmed
  • 225g (1 1/2 cups) plain flour
  • 24.00 gm icing sugar
  • 125g unsalted butter
Instructions:
  • In a food processor, combine flour, sugar, butter, and a pinch of salt until the mixture resembles breadcrumbs. Add the egg and process until just combined. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
  • On a lightly floured surface, gently roll out the pastry and use it to line a 26cm tart tin with a removable base. Chill in the refrigerator for a minimum of 2 hours or overnight.
  • Preheat your oven to 180°C. Place the tart on a baking tray, line the pastry with baking paper, fill it with dried beans or rice, and bake for 15 minutes. Remove the paper and beans, then bake for an additional 10 minutes. Let it cool in the tin.
  • Preheat the oven to 170°C. Combine coconut and tea in a bowl. Whisk eggs, sugar, vanilla, and lemon zest, then mix in the coconut mixture. Sprinkle chocolate pieces on the bottom of the tart, then pour the coconut mixture over it. Bake for 35 minutes or until the filling sets. Allow the tart to cool after removing it from the oven.
  • Serve the tart by carefully removing it from the tin and elegantly arrange slices of figs in concentric circles on top. Finally, brush the figs with a generous amount of jam for a beautiful finish.

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