Chocolate pudding tart with coconut and almonds

Name: Chocolate pudding tart with coconut and almonds
Prep time: 30 min
Cook time: 200 min
Total time: 230 min
Yield: 8 Portionen
Ingredients: 3.5 cups milk; 2 packages instant dark chocolate pudding mix; 4 packages shredded sweetened coconut; 3 EL mini dark chocolate chips; 1 Stück chocolate sandwich cookie crumb crust; 1 EL slivered almonds; 2 cups frozen whipped topping, thawed; 1 Stück candy bar, chopped; 0.25 Tasse chocolate sauce

Tarte

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Zubereitungszeit

3 Std 50 Min

Portionen

Schwierigkeit

Leicht

Arbeitszeit

30 Min

Dieses Thermomix® Rezept für Chocolate pudding tart with coconut and almonds ist in 3 Std 50 Min fertig und ergibt 8 Portionen. Schritt-für-Schritt-Anleitung mit präzisen Thermomix® Einstellungen auf MixBuch.

Beschreibung

This chocolate pudding tart with coconut and almonds is an absolute delight for all sweet tooths! The combination of creamy chocolate pudding, toasted coconut and crunchy almonds makes it an irresistible dessert. I like to make this tart when I need it fast, because it is super easy to prepare. It is perfect for birthdays, brunch or simply as a sweet reward in between. The preparation is uncomplicated and the tart only has to become firm in the refrigerator. A real treat!

Zutaten (9 Zutaten)

3.5 cups milk
2 packages instant dark chocolate pudding mix
4 packages shredded sweetened coconut
3 EL mini dark chocolate chips
1 Stück chocolate sandwich cookie crumb crust
1 EL slivered almonds
2 cups frozen whipped topping, thawed
1 Stück candy bar, chopped
0.25 Tasse chocolate sauce

Zubereitung (5 Schritte)

Prepare pudding

Thermomix® Einstellung

2 Min./Stufe 3

3 ½ cups milk and 2 packages chocolate pudding powder into the mixing bowl and 2 min./level 3 stir. Then let stand for 5 minutes.

120

Stir in coconut flakes and chocolate pieces

Thermomix® Einstellung

20 Sek./Linkslauf Stufe 2 Linkslauf

Add 3 tablespoons shredded coconut and 2 tablespoons mini chocolate chips to the mixing bowl and stir 20 sec./reverse rotation level 2.

Fill the pudding into the tart base

Pour the pudding mixture evenly into the chocolate cookie base and refrigerate for about 20 minutes until the filling has set.

Roast coconut flakes and almonds

Roast the remaining shredded coconut and sliced almonds in a pan over low heat, stirring constantly, for about 5 minutes until golden brown. Then set aside.

Decorate tart

Remove the tart from the refrigerator and spread with thawed whipped cream. Then sprinkle with roasted shredded coconut and almonds, the remaining chocolate chips and chopped candy bar. Drizzle with chocolate sauce. Refrigerate for 3 hours or until ready to serve.