Today is cloudy, here in San Jose. It doesn’t happen often but when it does, all I want to do is stay home, in my pajamas, eat some comfort food and read a good book or magazine. And today, I want chocolate. Chocolate tarte, more precisely.
I like chocolate tartes but I often find that they are too rich and heavy on the stomach. But very oddly, when I add shredded coconut, it lightens up the tarte.
As this pie is creamy, with no other elements than coconut and chocolate, I recommend to make a Pâte Sablée for the crust. The texture of the filling requires support than a simple pie crust or even a puff pastry would not provide.
Even though it’s delicious as is, I always serve it with a dollop of whipped cream or a spoon of crème fraîche. The acidity of the cream highlights the sweetness of the chocolate and coconut filling. Enjoy!