Indulge in a heavenly combination of coconut and cherry in a variety of textures and flavors. The cakey coconut dacquoise with the creamy mousses, creams and sauces guarantee a delightful falvor balance. The lightness of the tart makes you want to go for seconds and thirds.
Special material requirements
2 cake/tart rings 20cm diameter
Different shapes and sizes of silicone moulds
Nozzles (I used 2x Ateco 12)
Piping bags
Recipe
Yield: 2 tarts; 12-16 servings | Difficulty: medium
Ingredients
Coconut mousse
100g coconut puree (10% sugar)
100g heavy cream
1 1/2 gelatine sheets
2 tbsp sweetened condensed milk
Sour cherry mousse
100g sour cherry puree (10% sugar)
100g heavy cream
1 1/2 gelatine sheets
2 tbsp sugar
1 1/1 tsp lemon juice
Coconut dacquoise
6 medium egg whites
140g almond flour
140g powdered sugar
120g desiccated coconut
90g sugar
30g all purpose flour
1/2 tsp salt
Coconut syrup
40g coconut milk
30g sugar
Coconut white chocolate whipped ganache
70g heavy cream
50g white chocolate
35g coconut puree (10% sugar)
1/2 gelatine sheet
Sour cherry sauce
100g sour cherry puree
1/2 tbsp sugar
1 1/2 tsp corn starch
1/2 tsp lemon juice
Decoration
30g desiccated coconut
Carnations
Coconut stripes/chips
Directions
Coconut mousse
Place the gelatine sheet in a bowl filled with cold water and let it soak.
Place the coconut puree and condensed milk in a saucepan and bring it to a boil on medium heat.
After the puree boils, remove it from the heat. Squeeze out excess water from the gelatine sheets and add them to the saucepan. Whisk until all gelatine has fully dissolved.
Transfer the puree into a bowl and cover it with cling film to touch. Let it cool down to approx. 35°C.
Next, whip the heavy cream to soft-medium peaks.
Fold the whipped cream into the coconut puree mix, which is at room temperature, in thirds.
Fill different silicone moulds with the coconut mousse.
Place the moulds in the freezer and let them firm up over night.
Sour cherry mousse
Place the gelatine sheet in a bowl filled with cold water and let it soak.
Place the cherry puree, sugar and lemon juice in a saucepan and bring it to a boil on medium heat.
After the puree boils, remove it from the heat. Squeeze out excess water from the gelatine sheets and add them to the saucepan. Whisk until all gelatine has fully dissolved.
Transfer the puree into a bowl and cover it with cling film to touch. Let it cool down to approx. 35°C.
Next, whip the heavy cream to soft-medium peaks.
Fold the whipped cream into the coconut puree mix, which is at room temperature, in thirds.
Fill different silicone moulds with the coconut mousse.
Place the moulds in the freezer and let them firm up over night.
Coconut dacquoise
Preheat the oven to 160°C fan and line the 2 cake rings with baking paper.
Place desiccated coconut, almond flour, powdered sugar, flour and salt in a bowl and mix.
In a separate bowl prepare a French meringue with the egg whites and the sugar. Start whipping egg whites and add the sugar gradually in thirds until you get stiff peaks.
Add a third of the meringue to the dry ingredients and mix until you get a paste. Then add the rest of the meringue and fold into the paste.
Transfer the dacquoise batter to the tart rings and spread evenly.
Place the dacquoise in the middle of the oven and bake for approx. 25 minutes, until slightly golden.
Let the dacquoise cool completely and then remove from the cake ring.
Coconut syrup
Place all ingredients in a small microwaveable bowl or small saucepan and heat it up until all of the sugar has dissolved.
Brush the sides and the top of the dacquoise with the syrup.
Coconut white chocolate whipped ganache
Fill a bowl with cold water and place the gelatine sheets inside to soak.
Place the heavy cream, white chocolate and coconut puree in a bowl and microwave in impulses until all is completely melted. Stir in between and make sure everything is well combined.
While the ganache mixture is still hot from the microwave, squeeze the excess water from the soaked gelatine leaves and place them in the cream mixture. Stir continuously until all gelatine is dissolved and well combined with the cream mixture.
Cover the ganache with cling film to touch and leave in the fridge overnight.
Place the cold ganache in a bowl and whip it to medium peaks. Do not overwhip the mixture or the texture will not be as smooth.
Place the whipped ganache in a piping bag with a round nozzle.
After some time, the cream may get warm from your hands, just place it in the fridge for a little while and pipe again.
Sour cherry sauce
In a separate bowl combine the sugar and corn starch.
Place the sour cherry puree and lemon juice in a saucepan and heat it up on medium heat.
Shortly before it starts boiling, add the sugar-cornstarch mix by sprinkling it over the puree while constantly whisking.
Transfer the puree into a bowl and cover with cling film to touch.
After the sauce has cooled down to room temperature, transfer it into a piping bag with nozzle attached.
Assembly
Gently press some desiccated coconut around the edges of the coconut dacquoise.
Remove the frozen sour cherry and coconut mousses from the silicone moulds and arrange them on top of the coconut dacquoises. You do not necessarily need to place all of the mousse, I had a few leftovers.
Roll some of the mousse balls in desiccated coconut for additional variety.
Pipe some sour cherry sauce and whipped coconut ganache in between the mousse arrangement.
Decoration
Decorate the tart with some coconut chips and carnations on top.
Notes
Silicone moulds: be creative with the shapes and sizes of the mould and use what you have. There are so many different ways to decorate this tart, which makes it unique and beautiful.