Hello everybody, it’s me, Dave, welcome to our 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 well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Coconut Tart is something which I have loved my whole life. They’re nice and they look wonderful.
Check Out Coconut Tarts On eBay. Whip the egg whites until stiff peaks form, then fold into the coconut mix. This tart is simply all about the coconut—a flavor that Southeast Asians go wild for.
To get started with this recipe, we have to prepare a few ingredients. You can cook coconut tart using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Coconut Tart:
- Take Bottom Part
- Prepare 50 grams dessicated coconuts
- Take 125 grams soft butter
- Make ready 125 grams sugar
- Prepare 1 envelope vanilla sugar
- Prepare 4 medium eggyolk
- Take 4 medium egg white
- Take 100 grams flour
- Get 2 tsp baking powder
- Get Topping Part
- Prepare 500 grams low fat yoghurt
- Take 250 grams curd
- Make ready 125 grams sugar
- Make ready 400 ml cream
- Get 150 grams dessicated coconuts
- Take 400 grams pineapples
- Take 1/4 cup fresh lemon juice
- Make ready 9 slice gelatine leaves
Directions Begin by preparing the coconut filling, combining all ingredients in a sauce pan over medium heat. Spoon on cooled filling, mounding slightly in center. Remove sides of tart pan, and slice. Combine eggs, sugar, butter, lemon juice and vanilla.
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.
Folding the tart is a pretty easy process. I did the same process to make the aloo pies to be fried. Roll out, add filling, fold and bake. Then we have to make it look pretty, so we give it a wash of a sugar bath. I know sometimes people like to do an egg wash, but I love seeing a glaze on a tart.
So that is going to wrap this up for this special food coconut tart recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
