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Coconut spice tart all recipe homemade recipe

Coconut spice tart This delicious tart consists of a crispy base and a delicate coconut rum cream – for example, you can give it as a dessert to an Asian menu.

INGREDIENTS FOR 8 PIECES OF DOUGH 180 g flour 50 g sugar 125 g cold butter, in pieces 1 egg yolk 1 tbsp gingerbread spice Topping 4 sheets of white gelatin 3 egg yolks 90 g icing sugar 2-3 tbsp rum 400 g coconut milk 200 g cream ALSO GRATED coconut chocolate crumble

Coconut spice tart all recipe homemade recipe

No 1 Coconut Spice Tart HOW TO DO Mix the flour with sugar and butter. Add the egg yolk and gingerbread spice and process everything into a smooth dough. Flatten the dough, wrap it in cling film and let it rest in the fridge for 30 minutes. Preheat the oven to 225 ° C.

No 2 For the topping, soak the gelatin in cold water. Beat the egg yolks with icing sugar until fluffy. Mix in the rum and coconut milk. Whip the cream until stiff. Squeeze out the gelatine leaves and dissolve them in little boiling water. Add to the egg and coconut cream while stirring, then add the cream.

No 3 Roll out the dough round and completely line a tart or quiche dish (approx. 27 cm Ø). Place a strip of aluminum foil around the edge of the dough, folding the foil over the 3 shape edge. This prevents the edge of the dough from sliding down during baking.

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no 4 Bake the tart base in the lower half of the oven for about 10 minutes. Remove the foil and bake the tart base for another 5 minutes. Let cool down. Fill the coconut cream into the tart base; smooth out.

no 5 Roast grated coconut in a dry pan. Sprinkle strips of coconut and chocolate sprinkles on the tart.

VARIANT Mix 1 tablespoon of vanilla sugar, 30 g of chopped nuts and 1 mango pulp into the coconut milk. Beat 3 egg whites with sugar until stiff to taste; fold under the coconut milk mixture. Spread on the tart. Bake in the oven at 250 ° C for 2-3 minutes.

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