As the Australian summer heats up, the search for a festive dessert that's both decadent and refreshing becomes a holiday priority. This Christmas, move beyond the traditional pudding and embrace a tropical twist with a stunning raspberry and coconut chocolate tart, crafted by none other than the queen of chocolate herself, Kirsten Tibballs.
A No-Base Masterpiece: The Biscuit Crust
The foundation of this spectacular tart is a simple yet flavour-packed base that requires no baking. You'll need 250 grams of chocolate ripple biscuits, crushed and combined with 15 grams of desiccated coconut and 110 grams of melted unsalted butter. This mixture is firmly pressed into a 200mm fluted tart ring and must be chilled in the refrigerator for at least 30 minutes to set perfectly.
The Secret Crunch: Homemade Crispy Almonds
What sets this dessert apart is the incredible texture from homemade crispy almonds. Begin by heating your oven to 160°C fan forced. In a saucepan, combine 50 grams of water and 70 grams of caster sugar, bringing it to a boil. Once the sugar dissolves, pour the hot syrup over 250 grams of slivered almonds, coating them evenly.
Spread the almonds on a lined baking tray and roast for 20 minutes, turning every 5 minutes for an even, golden-brown colour. Let them cool completely at room temperature. These almonds provide a crucial sweet crunch for both the filling and the garnish.
The Decadent Chocolate Filling
For the luxurious core of the tart, Kirsten Tibballs uses a rich, no-bake chocolate ganache. In a medium saucepan, bring 100 grams of fresh cream (35% fat) to a boil. Immediately add 255 grams of sweetened condensed milk and 20 grams of unsalted butter, stirring gently over low heat for a couple of minutes.
Remove the pan from the heat and add 260 grams of Callebaut Dark Chocolate, whisking until smooth and glossy. Fold in 115 grams of your prepared crispy almonds. Pour this silky mixture into the chilled tart base and return it to the refrigerator. It needs a minimum of 3 to 4 hours to set firmly.
The Final Festive Flourish
Just before serving, transform your tart into a Christmas centrepiece. Use a vegetable peeler to create delicate shavings from a block of Callebaut Milk Chocolate. Generously garnish the set tart with these shavings, along with 10 grams of flaked coconut, 75 grams of fresh raspberries, and the remaining crispy almonds.
This stunning dessert can be stored in the refrigerator for up to 3 days, making it an ideal make-ahead option for busy holiday hosts. The combination of deep dark chocolate, tropical coconut, tart raspberries, and crunchy almonds offers a symphony of textures and flavours that perfectly captures the spirit of an Australian Christmas.
