Chocolate Coconut Lime


Frank Haasnoot
Pastry chef
Ingredients
For 20 servings
Chocolate shortcrust pastry
382 g Debic Butter Constant
361 g icing sugar
4 g salt
110 g ground almonds
211 g egg
70 g cocoa powder
653 g flour
209 g potato starch
125 g egg yolk
25 g Debic Stand & Overrun
Coconut dacquoise
597 g egg white
488 g sugar
358 g finely ground roasted coconut
239 g ground almonds
199 g icing sugar
119 g flour
Lime confit
647 g orange juice
314 g lime juice
22 g pectin NH
17 g lime zest
139 g sugar
Malibu ganache montée
Chocolate crumble
124 g Debic Butter Constant
112 g flour
124 g ground almonds
124 g brown sugar
2 g salt
12 g cocoa powder
124 g brown sugar
grated coconut
fresh coconut
Debic products used
Preparation
Chocolate shortcrust pastry
Mix the Debic Butter Constant, the icing sugar, the salt and the ground almonds to a smooth consistency.
Add the eggs and then the sifted flour, the cocoa powder and the potato starch.
Knead the dough and roll out to 2 mm thick.
Also line the perforated baking rings with it.
Bake the shortcrust pastry at 150°C for 30 min.
Mix the egg yolk with the Debic Stand & Overrun to form a wash.
Remove the tartlets from the moulds and brush with the wash.
Bake again for 30 min at 150°C.
Coconut dacquoise
Beat the sugar with the egg white.
Mix the sifted flour and the icing sugar with the ground almonds and the grated coconut.
Fold the egg white into the dry ingredients.
Bake for 10 minutes at 190°C.
Lime confit
Heat the fruit juices together with the zest.
Mix the sugar with the pectin and add to the cooled liquid.
Bring to the boil and leave to boil for 90 seconds.
Leave to cool and briefly mix.
Malibu ganache montée
Bring ¼ of the Debic Stand & Overrun to the boil and melt the gelatine in it.
Pour onto the white chocolate and make a ganache.
Add the remaining cream together with the Malibu and mix with a hand mixer.
Leave to stand for 1 night.
Then beat to the required consistency.
Chocolate crumble
Mix the Debic Butter Constant with the brown sugar, the salt and the ground almonds to a smooth consistency.
Then mix in the flour and the cocoa powder until it becomes crumbly.
Bake the crumble at 160°C for 45 min.
Mix the pieces of crumble into the melted chocolate and then immediately into the cocoa powder.
Roll through the neutral jelly.
Assembly
Fill 7 cm diameter silicone moulds with the ganache montée.
Cut out a circle (6 cm) of the coconut dacquoise and pipe a little lime confit on top.
Put in the freezer.
Press this frozen interior in the ganache and top until the tartlet has a height of 3.5 cm.
Finish with a 6 cm biscuit circle.
Squirt a dollop of lime confit in the shortcrust pastry tartlet and arrange the interior.
Finishing touch
Sieve grated coconut over the tartlets.
Place three pieces of chocolate crumble on top and finish with a few fresh coconut shreds.
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