top of page

OUR SUPABARN BROCHURE IS FULL
OF #SUPASPECIALS TO HELP YOU...

Supabarn - Tagline (White).png
1.png
SUPABARN.png

Coconut Cream, White Chocolate & Kiwi Fruit Tartlets

MAKES: 8 • TOTAL TIME: 2 HOURS 15 MINUTES

Ingredients:

  • 240 g Gingernut or Butternut Snap biscuits

  • 200 g unsalted butter

  • 125 mL coconut milk

  • 250 g white chocolate, chopped

  • Kiwi fruit, thinly sliced, to serve

  • Dessicated coconut, to serve

Directions:

  1. Grease eight 10 centimetre loose-bottomed tart pans.

  2. Blend biscuits in a food processor until the texture is a fine crumb.

  3. Melt 100 grams of the butter, then add to the biscuits and process to combine. Press into the base and sides of the tart pans.

  4. Put the remaining 100 grams butter with the coconut milk in a saucepan and bring to the boil, then remove from the heat.

  5. Add white chocolate and stir until smooth. Pour into tart shells and chill for 2 hours or until set.

  6. Serve topped with kiwi fruit slices and shaved coconut.

Download Recipe Here:

Coconut Cream, White Chocolate & Kiwi Fruit Tartlets
.pdf
Download PDF • 3.85MB

bottom of page