Ingredients
- 10 shortcrust tartlet shells, 8 cm in diameter
- 250 g 30% cream
- 150 g Lauretta filling coconut flavored
- 200 g shredded coconut
- 100 g non-tempered white chocolate
- 5 g gelatin
- 100 g boiling water
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Preparation
- Toast the shredded coconut in an oven preheated to 200°C. Melt the white chocolate and brush the insides of the tartlet shells. Place them in the refrigerator.
- Dissolve the gelatin in boiling water. Whip the heavy cream to about three-quarters stiffness. At a low speed, combine 150 g of Lauretta filling coconut flavored filling with the shredded coconut. Add the whipped cream and gelatin.
- Transfer the mixture to a piping bag. Pipe the filling into the tartlet shells and decorate as desired, for example, with toasted coconut flakes and a slice of orange.
