Smoked Almond, White Chocolate and Coconut Tart
By OcadoLife
Published on 14 November 2025
Created by cookbook author and Bake Off finalist Crystelle Pereira, this Smoked Almond, White Chocolate and Coconut Tart was inspired by irresistible Raffaello chocolates. The flavour is dialled up with smoked almonds, bringing a savoury edge that cuts through the sweet white chocolate and coconut, making it a real winner. Allow 1 hour extra time for chilling.Time and servings
1 hr 15 minsTotal time
14Servings
45 minsPrep time
30 minsCooking time
Ingredients
- 50g desiccated coconut, plus 1 tbsp to decorate
- 150g smoked almonds, plus 1 tbsp, chopped, to decorate
- 100g cornflakes
- 150g unsalted butter
- 50g runny honey
- 3 large egg yolks
- 20g cornflour
- 30g caster sugar
- 1 tsp salt
- 360ml whole milk
- 1 tbsp vanilla bean paste, plus 1 tsp
- 100g white chocolate, broken into squares, plus extra to decorate
- ¼ tsp almond extract
- 300ml double cream, fridge-cold
- 2 tbsp icing sugar
- 160ml coconut cream, fridge-cold
- 3 tsp coconut rum
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. For the tart base, toast the coconut in a pan on low heat for 5 mins or until golden. Remove to a large bowl to cool.Step 2
Put the almonds and cornflakes in a food processor and blitz to a chunky crumb (not a powder). Add to the bowl with the coconut.Step 3
In the same pan, melt the butter and honey over low heat. Pour it over the coconut mixture; stir. Press into a 23 cm tart tin until compact, pushing up and into the sides to create a crust. Bake for 12-15 mins until golden. Set aside to cool.Step 4
For the custard, whisk the egg yolks, cornflour, caster sugar and ½ tsp salt in a heatproof bowl until smooth. Meanwhile, heat the milk and 1 tbsp vanilla bean paste in a saucepan until just simmering.Step 5
Slowly pour about three-quarters of the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring continuously, for 7-10 mins until thick enough to coat the back of your spatula or spoon. Remove from the heat, then stir in the white chocolate and almond extract until melted and combined.Step 6
Strain the custard through a sieve into the tart shell; spread evenly. Chill for 1 hr or overnight.Step 7
For the coconut cream, combine the double cream and icing sugar in a large bowl and whisk to soft peaks by hand or with an electric whisk. Add the remaining ½ tsp salt, 1 tsp vanilla bean paste, coconut cream and rum; whisk again until stiff peaks form.Step 8
Remove the tart from the tin to a serving plate. Top with the coconut cream, spreading it into soft snowy peaks with a spatula. Scatter with the remaining coconut and almonds, plus extra curled or shaved white chocolate (scrape with a sharp knife at a 45° angle for perfect curls). Serve the tart immediately or chill for 1-2 days.