July 9, 2025

Bounty Tart

by KOMEKO Team in Recipes

How many tarts do you want to bake?

This gluten-free tart combines a crispy almond base with a wonderfully sweet coconut filling and a creamy chocolate ganache – perfect as a dessert or with coffee.

#gluten-free

Ingredients

For the dough:

130 g butter
90 g powdered sugar
0.5 tsp salt
2 Eggs
240 g KOMEKO KNUSPERLUST
30 g ground almonds

For the coconut filling:

150 g desiccated coconut
150 ml coconut cream (for cooking)
50 g powdered sugar

For the chocolate ganache:

130 g chocolate bar
130 g coconut cream (for cooking)

Preparation

Prepare the dough
Combine butter, powdered sugar, salt, and eggs. Add KOMEKO KNUSPERLUST flour and ground almonds. Mix until elastic. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. Preheat the oven to 180°C (350°F). Roll out the dough thinly, place it in a greased tart pan (35 x 11 cm), and prick it several times with a fork to prevent air bubbles from forming during blind baking. Bake in the oven for about 10–15 minutes, until the dough is golden brown (blind baking). Remove from the oven and let it cool completely.
Prepare the coconut filling
Mix all three ingredients in a bowl. Then refrigerate.
Prepare chocolate ganache
Break the chocolate into chunks and place them in a bowl. Bring the cream to a boil in a saucepan and gradually pour it over the chocolate. Stir with a silicone spatula until the chocolate has melted and a smooth cream/ganache is formed.
Assemble
Pour the coconut filling onto the cooled tart base and press down firmly.
Spread the chocolate ganache evenly over the cake and refrigerate for at least 1 hour. Sprinkle with coconut flakes before serving.