RAFFAELLO TART Print Ingredients FOR THE TART BASE: ½ cup plain flour ½ cup self raising flour 1 cup brown sugar, packed 1 cup dessicated coconut 125g unsalted butter, melted (4.5 oz, 9 tbsp) ½ tsp salt FOR THE FILLING: 400ml can coconut milk (14 oz) 80g shredded coconut (1 cup) 200g white chocolate (1 cup), finely chopped 750g mascarpone (3 cups) ½ cup icing (powdered) sugar ⅔ cup raspberries 80g shredded coconut (1 cup) extra, for topping Method Preheat the oven to 180 C (350 F) and butter an 8 inch round tart tin with removable bottom. To make the coconut tart base, mix both flours, the coconut, brown sugar, salt and melted butter together in a large bowl. Press evenly into the sides and base of the tin. Bake for 15 - 20 minutes, until golden and slightly puffed. Set aside to cool completely and then refrigerate until required. To make the Raffaello filling, place the coconut milk and 1 cup shredded coconut in a medium saucepan over a low heat. Cook for 30 - 40 minutes, stirring occasionally, until the coconut has soaked up all the coconut milk. Stir in the white chocolate until it's completely melted and incorporated. Transfer into a bowl, cover the surface with cling wrap and refrigerate until chilled. Once the mixture is cool, whip the mascarpone and icing sugar for 10 seconds or so, till just combined. Fold into the white chocolate coconut mixture. Spread a quarter of the filling into the tart shell and top with the raspberries. Spread the remaining raffaello filling over the raspberries and top with the remaining cup of coconut. Keep refrigerated. Serves 10 - 12. Happy baking! 3.5.3208 . These Raffaellos are made with cocoa butter, a source of healthy fat and antioxidants, and coconut palm sugar. Rolled in grated coconut, these delectable bites make a great snack or dessert option. Rolled in grated coconut, these delectable bites make a great snack or dessert option.. In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins)..