Indulge in a slice of this delicious tart that will have you wanting more!
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Serves 8 to 10, Prep and Cook 1 hour, 15 mins
INGREDIENTS
250g packet Butternut Snap Cookie
¼ cup desiccated coconut
75g unsalted butter, melted
Chopped chocolate Bounty bars and toasted coconut chips, to decorate
FILLING
2 x 250g blocks cream cheese, chopped, at room temperature
½ cup caster sugar
2 tsps vanilla extract
270ml can coconut milk
½ cup desiccated coconut, toasted
2 tblsps cornflour
3 eggs
TOPPING
100g dark chocolate, chopped
50g unsalted butter, chopped
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1 Grease a 25cm round x 3cm deep, loose-base flan tin (base measures 24cm).
2 Process biscuits in a food processor until finely crushed. Add coconut and butter. Process until combined. Press firmly over base and up side of tin. Refrigerate while making filling.
3 To make filling, process cream cheese, sugar and vanilla in same, clean food processor until smooth. Add coconut milk, coconut and cornflour. Process until smooth. Add eggs. Process until combined (don’t over-process). Pour into biscuit case.
4 Cook in a slow oven (150C) for about 35 minutes, or until just set. Filling should still have a slight wobble in the centre. Turn off oven. Leave tart in oven with door ajar for 30 minutes. Remove. Cool to room temperature. Refrigerate, covered, overnight.
5 To make topping, place chocolate and butter in a heatproof bowl. Sit bowl over a pan of simmering water. Stir until melted. Remove bowl. Cool for 5 minutes.
6 Pour topping over tart. Spread evenly. Decorate with chocolate bars and coconut chips. Stand for 15 minutes, or until set.
7 Remove tart from tin. Cut into wedges to serve.
TIP A loose-based tart tin is available from some major supermarkets or online from kitchen suppliers. Tart can be made up to two days ahead.
Want more chocolate bar desserts? Check out the links below!
Coconut Bounty Brownie
No Bake Mars Bar Tart
Mars Bar Slice
5-Ingredient Kit Kat Ice-Cream Cake
Kit Kat Fudge
Frozen caramel Snickers cheesecake
No bowl Snickers slice