For the shortcrust pastry (or buy pre-made dough)
- 200 g pastry flour
- 30 g almond flour
- 80 g Zùsto
- Pinch of salt
- 120 g cold butter (cubed)
- 1 beaten egg
For the filling
- 150 g grated coconut
- 150 g butter (room temperature)
- 150 g Zùsto
- 3 eggs
- 2 dl full cream
- 150 g milk chocolate
- A tablespoon of coconut grater for the finish
For the shortcrust pastry
- Place the flour, almond flour, Zùsto, salt and butter in a food processor with a dough hook (or knead with your hands). Knead until you get a grainy dough.
- Add the beaten egg and continue kneading until you have a dough ball.
- Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
- Grease a round baking pan with butter and preheat the oven to 180 ° C.
- Dust the work surface abundantly with flour and roll out the dough.
- Move the dough to the baking pan and cut away the excess. Put baking paper in it and pour in the baking pearls.
- Bake the dough blind for 10 minutes in the preheated oven.
- Let it cool down.
For the filling
- Put the coconut, butter and Zùsto in a mixing bowl and mix.
- Add the eggs and mix further.
- Pour the batter over the dough and bake for another 20 minutes in the preheated oven.
- Tip: if the dough bakes too hard (edges become too brown), cover with aluminum foil.
- Remove the cake from the oven and let it cool down for the most part.
- Chop the chocolate and bring the cream to the boil.
- Pour the cream over the pieces of chocolate and let it rest for 1 minute.
- Then stir until all the chocolate has melted.
- Pour the ganache over the cake and put in the fridge to cool further.
- As a finish you can sprinkle some coconut grater over it.