Easy Chocolate and Coconut Tart with Boozy Strawberries.

Edit

Recipe's preparation

Boozy Strawberries

Combine the strawberries, sugar and Cointreau in a bowl. Cover and refrigerate for a few hours (overnight is best).

Shortcrust Pastry

Place the raw sugar in the bowl and mill for 20 seconds, speed 9 with the MC in place.

Add the flour and the butter. Mix for 10 seconds, speed 6.

Add the beaten egg and knead "Dough mode" 40 seconds.

Turn onto the bench and knead together by hand into a ball.

Wrap in cling film and refrigerate for about 1 hour.

Pre-heat oven to 180°C.

Roll the pastry out and place into individual loose-bottom tart tins. Line each tart case with baking paper and pie weights and blind bake for 10 minutes. Remove the weights and the paper and bake for a further 10 minutes.

Allow to cool.

Wrap left over pastry and freeze until needed.

Filling

Place the Tim Tams in the bowl and mill for 8 seconds, speed 6.

Add the cream cheese and milk to the bowl and mix for 10 seconds speed 6.

Spoon the filling mixture in to each tart case. Refrigerate until set.

Carefully remove the tarts from the tin and top with double cream and thn spoon the strawberry sauce over eac tart.