Hello everybody, it is me again, Dan, welcome to my recipe page. 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 tasty. This will be really delicious.
Coconut Tart is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Coconut Tart is something that I’ve loved my whole life.
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.
To begin with this recipe, we must 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:
- Prepare Bottom Part
- Make ready 50 grams dessicated coconuts
- Get 125 grams soft butter
- Prepare 125 grams sugar
- Make ready 1 envelope vanilla sugar
- Get 4 medium eggyolk
- Prepare 4 medium egg white
- Make ready 100 grams flour
- Prepare 2 tsp baking powder
- Get Topping Part
- Get 500 grams low fat yoghurt
- Get 250 grams curd
- Prepare 125 grams sugar
- Make ready 400 ml cream
- Make ready 150 grams dessicated coconuts
- Make ready 400 grams pineapples
- Make ready 1/4 cup fresh lemon juice
- Take 9 slice gelatine leaves
The pastry for these tarts is super flaky. Macapuno Tarts: Filipino Sweet Coconut Sport in Pastry Crust. Coconut is found in many Philippine desserts. The macapuno, or "coconut sport" is a favorite dessert ingredient.
Steps 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. Coconut tarts are a delicious sweet treat that can be enjoyed any time. They have a soft filling and are crisp on the outside; they are perfect as an entrée.
So that is going to wrap this up for this special food coconut tart recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
