Matt Tebbutt served up a delicious coconut tart with chocolate mousse on Saturday Kitchen.

The ingredients for the chocolate mousse are: 150g dark chocolate, broken into pieces, 50g salted butter, 2 free-range eggs, separated, 1 tbsp caster sugar and 1 tbsp coconut liqueur.

For the coconut tart: 2 free-range eggs, 2 lemons, zest and juice, 200g caster sugar, 300ml double cream, 375g desiccated coconut, 1 x 25cm blind baked pastry tart shell and 2 tbsp toasted coconut flakes, crushed.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.