Coconut tart — best recipes

Coconut tart — best recipes

Coconut tart

Coconut tart

 

It is with great pleasure that I share with you the recipe for a wonderful Coconut tart, tasty dough itself (you probably have cookies from it do) very successfully blended coconut here, well combined with soft, juicy, aromatic stuffing is something delicious

Recipe:

Dough:

  • 200 g flour
  • 100 g butter
  • a pinch of salt
  • sugar — 50 g
  • 1 egg
  • 1 tablespoon milk

Filling:

  • 1 jar (400 ml) coconut milk without sugar
  • sugar — 50 g
  • 1/2 tsp vanilla extract or 1 sachet of vanilla sugar
  • 4 eggs

Decoration:

  • 300 g of cream not less than 30% fat
  • 1 tablespoon powdered sugar
  • 1 tsp Roma optional
  • Half of fresh coconut

Cooking:

Prepare the dough. To do this, the oil is cold chop in a food processor (or in a bowl with a knife, or grate) with flour, salt and sugar. The mixture should remain cold. Add the egg, cold milk and knead the dough. In a food processor knead until the dough into a ball stick together.

If the dough is warmed up, put it in the fridge. If the dough is cold, you can immediately roll. Roll so that the dough layer was larger diameter form. Put the dough form so that the edges were hanging from the walls.

The fact that the dough during baking mold slides from the walls, so that the cake can go too low. Offer furnace so, simply pressing the bottom of the cargo. Cool shape with the dough in the refrigerator or in the freezer. Dough before baking should be cold.

Bake at 390 F for 15 minutes, and then remove the freight and bake another 5 minutes.

While baked, prepare the stuffing. Mix the milk (if it is peeled off, it is necessary permission or excuse whisk well and pour the liquid and can take to prepare the resulting «cream», but then need another bank) with vanilla extract or vanilla sugar. Add the eggs, sugar and mix well.

We finished tarts, while hot, trim the sharp edge, it is very convenient to do rotary knife. Pour the filling into the base.

Bake at 340 F for 30 minutes. Ready Nachiki shakes like jelly, but not liquid. It thickens when cooled.

Completely cool the cake and let stand for several hours in the refrigerator.
Whip the cream, add the icing sugar and rum and mix. Put the cream on the cake.

Coconut clean from the shell. Cut using peelers very thin strips. Put on a cake.

The only thing not very convenient cut — interferes with coconut. But if cut off — it is very tasty!

You may find it interesting recipe Dessert of watermelon & melon

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