WHAT YOU NEED

Tuile

80g unsalted butter, at room temperature
80g pure icing (confectioners’) sugar
75g plain (all-purpose) flour
15g Dutch-process cocoa powder
50g egg whites

Coconut Cream

250g coconut cream
25g liquid glucose
150g good-quality white chocolate
375ml thickened (whipping) cream, chilled
50g desiccated coconut

To finish

300g fresh raspberries
300g fresh blueberries
250g fresh strawberries, chopped
mint leaves, for garnishing
pure icing (confectioners’) sugar, for dusting

For the tuile

To make the tuile, preheat the oven to 170°C fan-forced.

Combine the butter and icing sugar in a bowl and mix by hand until smooth.

Sift in the flour and cocoa powder and lastly add the egg whites. Mix until the ingredients just come together as a smooth paste.

Create a stencil from an ice-cream lid or similar piece of plastic, by cutting and discarding a disc, 10 cm (4 inches) in diameter, out of the centre. You will be left with a ring of plastic with a hole in the middle.

Place the stencil on a baking tray lined with baking paper and spread a heaped tablespoon of the tuille mixture over the exposed baking paper in the middle of the stencil. Remove the stencil and repeat the process so that you have two discs on the tray.

Bake for 8–10 minutes.

Working quickly, lift the tuile while it’s still hot and form it into a taco shape by folding it over a narrow rolling pin, then place a piece of scrunched foil in the centre to hold the shape while storing.

Repeat with the remaining tuile batter until you have created six taco shells.

Once cooled, store in an airtight container.

For the coconut cream

Combine the coconut cream and glucose in a small saucepan over medium heat and bring to the boil.

Put the chocolate in a bowl.

Pour the hot liquid over the white chocolate and whisk until completely melted and combined.

Add the chilled cream and the coconut and mix to combine.

Cover with plastic wrap touching the surface and chill in the fridge for a minimum of 4 hours.

Whip the chilled coconut cream until it reaches piping consistency, about 2–3 minutes.

To assemble, transfer the whipped coconut cream to a piping bag fitted with a 1 cm plain piping nozzle and pipe it into the base of the tuile shells, filling them approximately one-third of the way. Alternatively, you can spoon the coconut cream into the shells.

Scatter the berries on top, followed by another few dollops of coconut cream.

Garnish with some additional berries and mint leaves, then dust with icing sugar.

Assemble just before serving like a traditional taco.

Note: The coconut cream can be made up to 3 days in advance and whipped when you are ready to assemble. The taco shells are best made the same day and stored in an airtight container until you are ready to assemble.

For best results

Do a test taco to determine the correct baking time for your tuiles. It can be difficult to tell whether chocolate products are baked enough as you can’t rely on colour as an indicator. The baking time may vary depending on whether you’ve spread your tuile thicker or thinner than mine.

Fix it

If the second tuile disc cools and becomes too firm while you’re forming the first into a taco, simply place it back in the oven for 2 minutes to soften again.