Chococo tartlets

Chocolate and coconut, what a great combination! In this recipe, the chocolate is in the pastry while the coconut has been made into a mousse. Inspired by one of my longest serving cookery books,'Recettes Fraicheur', this recipe makes four tartlets.

For the pastry you need:

75 g of plain flour
1 tbsp of cocoa powder
50 g of soft butter
2 yolks
30 g of caster sugar
A pinch of salt
Half a tsp of vanilla extract

For the coconut mousse you need:

25 g of shredded coconut
15 cl of whipping cream
15 cl of coconut milk
1 tsp of vege-gel
50 g of sugar
1 yolk

1. Mix together the flour, cocoa powder, soft butter, 2 yolks, salt and vanilla extract. Knead the mixture for a few minutes until you get a nice soft dough. Roll it into a ball and place it in the fridge for half an hour.
2. Preheat the oven to 200°C. Take the dough out of the fridge, divide it into four, roll out to about 3mm thickness and place it into greased tartlet moulds. With a fork, prick the dough then put tin foil on top and weigh down with baking beans. Cook for 10 minutes then lower the oven temperature to 180°C and cook for another 5 to 10 minutes until firm. Take the tartlets out of the oven and leave to cool.
3. Whip the cream until firm and thick. In a saucepan, mix the gelatine together with one tablespoon of water then place on a low heat and warm it through for 2 minutes.
4. In a separate pan, heat together the yolks, sugar and coconut milk. Let them simmer for a few minutes and then cool. Add the shredded coconut, gelatine and whipped cream to the mixture.
5. Pour the coconut mousse into the four tarlets moulds and leave them to set in the fridge for a couple of hours. Before serving, feel free to use a bit more shredded coconut and grated dark chocolate or cocoa powder to decorate your tartlets.