A much-loved exotic flavour

An invitation to travel

Our “intense” coconut tart is made with all butter shortcrust pastry, a creamy filling with an intense coconut flavour and is covered with a sprinkle of grated coconut. Boncolac Food Service has developed a delicious tart with a refined look and a creamy filling that is rich in coconut pulp for an exceptionally tasty dessert. A timeless classic, it adds an exotic flavour to the range offered by food service professionals.

This “intense” coconut tart can be enjoyed all year long. It is perfect for table service restaurants. It is sold whole so you can cut it as you like.

Containing no preservatives, colourings, artificial flavours or palm oil, our “intense” coconut tart has been made using free-range eggs in order to provide you with the best taste experience.

How to prepare

IN THE OVEN

Preheat the oven to 170°C.
Straight from the freezer, remove all the packaging even the mould and place it on a baking tray. Then, place the foil tray on top like a lid. Heat the tart for 10 minutes, then leave to cool for 15 minutes before serving.

IN THE REFRIGERATOR (4°C)

Straight from the freezer, remove all the packaging even the mould and place it on a serving plate. Store the tart at a temperature of between 0°C and 4°C for 3 hours before serving. Leave to rest for 15 minutes before serving.

AT ROOM TEMPERATURE

Straight from the freezer, remove all the packaging even the mould and place it on a serving plate. Leave the tart to defrost at room temperature for 2 hours 30 minutes before serving.

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