To serve Cold
White Chocolate, Nergi® Kiwi Berries and Coconut Tarts
30 min.
4 people
12 NERGI®
Budget mini
Ingredients
- 2 trays of Nergi® Kiwi Berries
- 1 shortcrust pastry
- 200 g white chocolate
- 90 g single cream
- 20 g coconut shavings (including 2 tbsp for the topping)
- A few crushed pistachios
Recipe
- Preheat the oven to 180°C.
- Cut 4 circles in the pastry. Place them on the tartlet moulds and cut out the excess pastry. Line the mould and prick the base of the pastry.
- Bake in the oven for about 12 minutes, until the pastry is golden brown. Remove and allow to cool.
- For the chocolate ganache: melt the chocolate in a bain-marie. Add the cream, then the coconut shavings. Mix.
- Pour the ganache into the bottom of the tarts, place in the fridge overnight.
- Before serving, cut the Mini Kiwis into quarters. Place them on the tarts with some coconut shavings and the crushed pistachios. © Poire & Cactus
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NERGI® is pronounced as ENERGY
