Dark Chocolate Coconut Cream Mousse Fresh Fruit Tart

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Dark Chocolate Coconut Cream Mousse Fresh Fruit Tart


Cooking Time

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min


Serves : 2
  • 100 gms for tart: all purpose flour

  • 50 gms butter

  • 1 tsp sugar

  • 1 pinch salt

  • 1/2 cups chilled water

  • 2 nos tart moulds

  • 200 gms for mousse: dark compound

  • 100 gms whipped cream

  • 250 gms coconut milk cream

  • 2 tbsp icing sugar

  • 1 tsp vanilla essence

  • 1 cups fruits of your choice sliced

  • 1/4 cups choco chips


  • Knead all purpose flour with butter until bread crumb like texture.
  • Now add sugar, salt and chilled water to make a soft dough.
  • Rest the dough in freeze for 1 hour.
  • After 1 hour take it out and roll in a 1/8" thickness roti.
  • Place it in the tart mould and cut out extra from sides.
  • Prick the tart with fork.
  • Preheat the oven 180C for 10 minutes.
  • Now fill the tart mould with kidney beans and bake 180C for 20 minutes. It is called blind baking.
  • After the tart shells are baked cool them.
  • Heat the whipped cream in a pan and pour over chopped dark compounds.
  • Wait for 2 minutes then with a rubber spatula mix so that no chunk of chocolate left. This is chocolate ganache. Keep in freeze for 2 hours.
  • Now whip the coconut milk cream until soft peaks form.
  • Now add icing sugar and vanilla and beat again until stiff peaks form.
  • Take out the ganache from freeze and beat it.
  • Now add this ganache in the coconut milk cream and beat with an electric beater until well combined.
  • Chill for 1 hour.
  • Fill one piping bag with star nozzle and fill the tart shells with the mousse.
  • Decorate with sliced fruits and choco chips.
  • Serve chilled. Just before serving decorate with fruits otherwise the fruits will not taste good.
  • Enjoy healthy and tasty Coconut Cream Dark Chocolate Mousse filled Fruit Tarts.