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.
