Vanilla Quark & Dark Chocolate Ganache-style tart in a coconut crust
Serves: 8
Ingredients
- For the base
- 200g desiccated coconut
- 50g caster sugar
- 2 egg whites
- For the filling
- 300g dark eating chocolate
- 300g Lake District Dairy Co Vanilla Quark
- 4 egg yolks
Method
- Preheat oven to 150 C/Gas 2.
- Grease the base and sides of a 22cm non-stick spring form cake tin.
- Combine coconut, egg whites and caster sugar.
- Press mixture firmly into base and approx.
- cm up the sides of the tin.
- Bake for 40 mins or until golden in colour.
- Allow to cool.
- Slowly heat Quark in a small saucepan to near boil and add chocolate.
- Stir until all the chocolate is melted and smooth consistancy.
- Note that some ‘splitting’ of Quark will occur, but as the mixture is strained the curds will be discarded leaving a smooth finish.
- Cool slightly, and whisk in egg yolks.
- When fully combined, strain through fine sieve and pour into coconut shell.
- Refrigerate for 6 hours or overnight.
- Serve with fresh berries or grated chocolate on the top and a dollop of Vanilla Quark.
