The title of the recipe
Coconut Macaroon Mousse Tart
Servings 8-10 people
Ingredients:
- For the crust: 1 1/2 cups (190g) unsweetened shredded coconut, 1/4 cup (50g) granulated sugar
- For the mousse: 8 ounces (225g) unsalted butter, softened, 2 3/4 cups (625g) confectioners' sugar, 1/2 cup (120g) unsweetened shredded coconut, 2 teaspoons pure vanilla extract
- For assembly: 16-20 macaroons
Instructions:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To make the crust, combine the coconut and sugar in a medium bowl. Stir until well combined.
- Press the mixture evenly into a 9-inch (23cm) tart pan with a removable bottom. Bake for 18-20 minutes or until lightly browned. Allow to cool completely.
- In a large mixing bowl, beat the butter until creamy. Gradually add the confectioners' sugar and mix until light and fluffy. Stir in the shredded coconut and vanilla extract.
- Spoon the mousse into the cooled tart shell.
- Arrange the macaroons on top of the mousse, leaving a 1-inch (2.5cm) border around the edges.
- Refrigerate for at least 30 minutes before serving.
Notes:
- Make sure to not overbake the crust, as it will become too dark and crispy.
- The mousse should be light and airy, so don't overmix the ingredients.
- If you want a more intense coconut flavor, use coconut extract or add toasted coconut flakes on top of the tart.