Rhubarb Apple Tart with Coconut and Chocolate
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 package of puff pastry (400g) divided in two
  • 1¼ cups of chopped rhubarb
  • 1 cup of diced apple (approx 1 apple - I used a Gala)
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tbsp cornstarch
  • ¼ cup shaved coconut
  • 1 tbsp dark chocolate curls (I used ChocoLux Chocolate Blossom - you could sub dark or semi-sweet chocolate chips)
  • 1 egg
  • 1 tbsp water
Instructions
  1. thaw the pastry according to package directions
  2. cut the pastry into two equal pieces (frozen puff pastry often comes scored so it can easily break in two) and, on a lightly floured surface, roll them out (flour your rolling pin first!) into two 8x10 rectangles
  3. score a 1 inch border on the inside of one of the rectangles (don't cut through the pastry!)
  4. place each rectangle on a parchment lined baking sheet and refrigerate for about 30 mins
  5. preheat oven to 200F
  6. spread coconut evenly on a baking sheet (you can use more than ¼ cup - leftover toasted coconut has lots of uses)
  7. place coconut in the oven for 2-3 minutes, stirring occasionally - watch carefully - it can go from toasted to burnt in a matter of seconds
  8. once the coconut is toasted, remove from oven and preheat the oven to 400F
  9. in a large bowl, mix rhubarb, apple, sugar, vanilla and cornstarch until fruit is fully coated
  10. mix egg and water together and brush over the scored sheet of pastry
  11. cut 1 inch strips off the bottom and sides of the second sheet of pastry and place these over the scored sheet along the edges, where you scored the border earlier - this will give you a nice raised border around your tart.
  12. cut the remainder of your now smaller sheet of pastry into 1 inch strips
  13. spread your fruit mixture inside the raised border of the larger sheet of pastry
  14. sprinkle fruit with toasted coconut and chocolate shaving/curls
  15. use the 1 inch strips of pastry to weave a lattice work top on the tart
  16. brush pastry all over with the egg wash
  17. pop in the oven and bake 20 minutes or until golden
Recipe by Eyes Bigger Than My Stomach at http://www.melissahartfiel.com/2014/05/29/rhubarb-apple-tart-with-coconut-and-chocolate/