White Chocolate Coconut Truffle Tart with Lemon

I once read somewhere that if all the ingredients are in the name of the dish, you can't say you baked it. So I guess I 'assembled' this tart. What can I say, I like to keep it simple. Less room for burning down the kitchen. 

The recipe (if I'm allowed to call it that) has been adapted from this one for yummy truffles. 

Ingredients

  • Biscuits for base - I bought a premixed 'biscuit base' pack and added some toasted dessicated coconut
  • 60 ml Butter, melted
  • 400g White Chocolate, chopped
  • 85ml Coconut Cream
  • Zest of 1 Lemon

Method

  1. Crush your biscuits into a fine crumb and mix well with the melted butter. Press into tart tins and refridgerate until firm.
  2. In a bain marie melt your chocolate slowly with the coconut cream. Add lemon zest. 
  3. After the mixture has cooled down a bit, pour into your biscuit bases and refridgerate for at least an hour until set.
  4. Garnish with some more lemon zest and go impress some people.