Coconut Cream Pie Bars



°200 g of shortbread dough
°150g coconut powder
°150g brown sugar
°150g soft butter
°2 tablespoons heavy cream
°3 whole eggs
+For the decor:
°200g dark chocolate
°20 cl whipping cream
°a little coconut powder



1. Preheat the oven to tea. 6 (180°C, 350F).  Line a square or rectangular pie pan with the shortcrust pastry. Cover it with a sheet of aluminum foil and cover with dried beans. Bake in the oven for 10 minutes. Remove from the oven.
2. While the dough is pre-cooking, mix the coconut powder, brown sugar, softened butter and heavy cream in a bowl. Add the eggs one at a time, mixing well each time.
3. Pour the mixture, when it is homogeneous, on the pie. Return to the oven and cook for about 30 minutes. The filling must be taken.
4. Take the pie out of the oven.
5. Heat the whipping cream in a saucepan, and add the chocolate that you have coarsely crushed. Leave to melt and mix well, then pour this ganache over the tart. Leave to cool, then cut into cubes or rectangles, which you can sprinkle with a little grated coconut.
Note: flavor your homemade shortcrust pastry with a pinch of grated bean.

Enjoy !