This coconut frangipane tart is decorated with ricotta and white chocolate cream and it is a real treat. The crunchy pastry shell is filled with a quick version of coconut frangipane which gives it a delicate sweet and fragrant aftertaste. The ricotta cheese cream has a milky flavour and it is enriched with the sweetness of white chocolate. It is decorated with simple shortcrust cutouts and fruits such as raspberries and blueberries that add a sour, fresh and vibrant note.
Coconut frangipane tart with ricotta and white chocolate cream recipe. Amazing and delicate sweet tart.
- 50 ml milk
- 70 ml coconut milk
- 1/2 teaspoon of acacia honey
- 3 g gelatin sheets
- 100 g white chocolate
- 80 g cow’s ricotta
- 125 g cake flour
- 2 tablespoons dessicated coconut
- 85 g soft butter
- 50 g white sugar
- 1 yolk
- 1 small pinch of salt
- 1/2 teaspoon of vanilla extract
- 50 g soft butter
- 50 g powdered sugar
- 50 g dessicated coconut
- 1 large egg
- 25 g potato starch
- blueberries, mint, raspberries, gold food spray
- Instructions below.
12 hours waiting time
Istructions white chocolate and ricotta cream
For this recipe I used a rectangular micro-perforated pan and the silicone mould made by Silikomart: KIT TARTE NOUVELLE VAGUE. The cream can also be used to decorate the tart with piping bag.
For the cream: soak the gelatin sheets in cold water for 10 minutes. If you use gelatin powder, make it swell by mixing it with some cold water.
Melt white chocolate over water bath and set aside.
Meanwhile heat coconut milk mixed with regular milk and honey. Turn off the heat. Add squeezed gelatin (or the swollen powdered gelatin) and mix to dissolve it completely. Pour hot milk over melted chocolate. Take the immersion blender and blend everything for a couple of minutes.
Add ricotta, and blend until all the cheese is incorporated. Pour the cream into silicone mould or into a container. Cover it with plastic wrap and place it in the refrigerator until it get thick, for at least 6 hours.
Once you want to use the cream becomes firm use a piping bag and a tip to your liking to decorate the tart or if you have used the silicone mould like me place it in the freezer to completely freeze it.
Instructions for the crust
Place flour, dessicated coconut, soft butter, sugar and a pinch of salt in a mixer with blade attachments or alternatively put all the ingredients in a bowl. Blend briefly until the mixture is similar to sand. If you prepare the pastry manually, just crumble the butter with your fingers together with the flour.
Add yolk and vanilla extract. Work briefly to mix all the ingredients. Wrap in plastic wrap, or if you try to save our planet Earth from futile plastic, place it in a small container with a lid, and place the pastry in the refrigerator for a minimum of half an hour..
Instructions for quick coconut frangipane
For this recipe I used a fast version of classic coconut frangipane. Instead of using coconut flour, I used dessicated coconut and mixed all the ingredients in a mixer with blade attachment. The frangipane is slightly less compact than the classic recipe.
Put all the dry ingredients in the blender with blade attachment and blend. Add butter and blend again briefly. Finally add egg and blend well until the mixture becomes smooth.
If you don’t have the mixer, work the butter with the sugar using the electric whisk. Add egg and whisk until it is incorporated then finally add all the dry ingredients.
Baking coconut frangipane tart
Roll out the pastry to a thickness about 3 mm. Using the shape of the pan cut out the bottom part. Use the rest of the dough to create a strip of dough as high as the edge of the mould. Place the strip along the edge of the microperforated mould and press lightly to make it adhere.
Use the pastry that advances to create simple decorations such as leaves or flowers. Place them on a flat surface and place in the freezer while baking the tart.
Place the pastry base on a completely flat baking tray covered with an air mat or with baking paper. Fill the pastry shell with the frangipane mixture.
Cook in a preheated static oven at 170 ° C for about 20 – 25 minutes. Remove from the oven and let it cool down completely.
Meanwhile, bake the decorations in a static oven preheated to 170 ° C for 10 minutes or until they become golden.
Gently remove the ricotta and white chocolate cream from the mould and place it on top of the tart with the frangipane.
Decorate with pastry leaves, fresh mint leaves and some fruit such as blueberries and raspberries. I used Silikomart’s golden food spray on frozen raspberries but fresh raspberries are also good. Gently move the fruit over the tart and serve.
lot of love B.
P.S. If like me you love the creamy maybe I could tempt you with the recipe of: Mascarpone and white chocolate tart with black and blueberries.
This recipe is made thanks to the collaboration with Silikomart – a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.