Chocolate-coconut tart with crunch



For 1 pie of 26 cm

1 shortcrust pastry
300g milk chocolate
30cl of liquid cream
2 tablespoons grated coconut
3 Sigdal oatmeal gluten free crackers



Preheat your oven to 210°C.

Bake the dough according to the instructions on the package and leave to cool.

Break the chocolate into pieces in a bowl and set aside.

In a saucepan, heat the liquid cream over low heat.

Remove from the heat and pour a third of the hot cream over the chocolate pieces while whisking. Repeat the operation until you obtain a smooth and homogeneous mixture.

Add the tablespoons of grated coconut and mix again.

Pour the ganache over the cooled tart shell and place in the fridge for at least 2 hours.

Just before serving, crumble the Sigdal gluten-free oat crumbs over the pie.

With Sigdal, dare healthy excess!