Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, coconut tart. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Coconut Tart is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Coconut Tart is something which I have loved my entire life. They’re fine and they look fantastic.
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 have to prepare a few ingredients. You can have coconut tart using 18 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Coconut Tart:
- Make ready Bottom Part
- Prepare 50 grams dessicated coconuts
- Take 125 grams soft butter
- Get 125 grams sugar
- Get 1 envelope vanilla sugar
- Make ready 4 medium eggyolk
- Get 4 medium egg white
- Get 100 grams flour
- Make ready 2 tsp baking powder
- Make ready Topping Part
- Take 500 grams low fat yoghurt
- Take 250 grams curd
- Prepare 125 grams sugar
- Get 400 ml cream
- Prepare 150 grams dessicated coconuts
- Prepare 400 grams pineapples
- Get 1/4 cup fresh lemon juice
- Make ready 9 slice gelatine leaves
These tarts taste just like my mom's! The only change I made was using raspberry jam instead of strawberry. Macapuno Tarts: Filipino Sweet Coconut Sport in Pastry Crust. Coconut is found in many Philippine desserts.
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.
The macapuno, or "coconut sport" is a favorite dessert ingredient. 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. The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream.
So that’s going to wrap this up for this exceptional food coconut tart recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
