Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, coconut tart. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
These tarts are sweet, but not over sickly sweet. My take on the delicious Hong Kong style coconut tarts. The pastry for these tarts is super flaky.
Coconut Tart is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Coconut Tart is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook coconut tart using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Coconut Tart:
- Get Bottom Part
- Prepare 50 grams dessicated coconuts
- Get 125 grams soft butter
- Make ready 125 grams sugar
- Prepare 1 envelope vanilla sugar
- Make ready 4 medium eggyolk
- Prepare 4 medium egg white
- Prepare 100 grams flour
- Get 2 tsp baking powder
- Get Topping Part
- Get 500 grams low fat yoghurt
- Get 250 grams curd
- Take 125 grams sugar
- Take 400 ml cream
- Get 150 grams dessicated coconuts
- Take 400 grams pineapples
- Make ready 1/4 cup fresh lemon juice
- Get 9 slice gelatine leaves
Coconut is found in many Philippine desserts. The macapuno, or "coconut sport" is a favorite dessert ingredient. The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream.
Instructions to make Coconut Tart:
- Bottom: Toast the dessicated coconut in a pan until they have a gold-brownish colour. Then put them aside and let them cool.
- Mix the butter, sugar, vanilla sugar and the eggyolk
- Mix the flour with the baking powder and give it to the coconuts. Then give this to the mixture from step 2.
- Beat the egg white until stiff and give it slowly to the rest (with a spoon)
- Give the mixture in a springform in which you've put baking paper (only on the bottom).
- preheat oven to 180°C
- Put the mixture for ~30 minutes in the oven.
- Topping: Mix the low fat yoghurt, curd, sugar and the juice of half a lemon with the gelatine and put it into the fridge.
- Whip the cream, chop the pineapple into litte pieces (as thick as your thumb) and give this with 100 grams of the coconuts to the mixture from step 8.
- Give the mixture with the help of a cake ring on top of the bottom part.
- Toast 50 grams of the dessicated coconuts in a pan until they are gold-brown and spread them on the top of the gateau.
- if you want, you can add 12-14 raffaellos in a circle on top of the gateau.
Little tarts with jam in the bottom and a coconut filling are a delicious old-time treat. These tarts taste just like my mom's! The only change I made was using raspberry jam instead of strawberry. Make the coconut tart shells and blind bake. Press pastry dough into the tart moulds.
So that is going to wrap this up for this exceptional food coconut tart recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
