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Recipe: Delicious Coconut Tart

Coconut Tart. 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.

Coconut Tart Coconut is found in many Philippine desserts. The macapuno, or "coconut sport" is a favorite dessert ingredient. The coconut tarts are a common item in a dim sum restaurant or a Chinese bakery. You can cook Coconut Tart using 18 ingredients and 12 steps. Here is how you cook it.

Ingredients of Coconut Tart

  1. It's of Bottom Part.
  2. You need 50 grams of dessicated coconuts.
  3. Prepare 125 grams of soft butter.
  4. It's 125 grams of sugar.
  5. It's 1 envelope of vanilla sugar.
  6. It's 4 medium of eggyolk.
  7. It's 4 medium of egg white.
  8. You need 100 grams of flour.
  9. It's 2 tsp of baking powder.
  10. You need of Topping Part.
  11. You need 500 grams of low fat yoghurt.
  12. You need 250 grams of curd.
  13. It's 125 grams of sugar.
  14. You need 400 ml of cream.
  15. It's 150 grams of dessicated coconuts.
  16. Prepare 400 grams of pineapples.
  17. It's 1/4 cup of fresh lemon juice.
  18. Prepare 9 slice of gelatine leaves.

Typically vanilla custard powder or pudding powder is used as one of the ingredients for the filling. The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream. Coconut tarts are a delicious sweet treat that can be enjoyed any time.

Coconut Tart step by step

  1. Bottom: Toast the dessicated coconut in a pan until they have a gold-brownish colour. Then put them aside and let them cool..
  2. Mix the butter, sugar, vanilla sugar and the eggyolk.
  3. Mix the flour with the baking powder and give it to the coconuts. Then give this to the mixture from step 2..
  4. Beat the egg white until stiff and give it slowly to the rest (with a spoon).
  5. Give the mixture in a springform in which you've put baking paper (only on the bottom)..
  6. preheat oven to 180°C.
  7. Put the mixture for ~30 minutes in the oven..
  8. Topping: Mix the low fat yoghurt, curd, sugar and the juice of half a lemon with the gelatine and put it into the fridge..
  9. 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..
  10. Give the mixture with the help of a cake ring on top of the bottom part..
  11. Toast 50 grams of the dessicated coconuts in a pan until they are gold-brown and spread them on the top of the gateau..
  12. if you want, you can add 12-14 raffaellos in a circle on top of the gateau..

They have a soft filling and are crisp on the outside; they are perfect as an entrée. Coconut Tarts. this link is to an external site that may or may not meet accessibility guidelines. Make the coconut tart shells and blind bake. Press pastry dough into the tart moulds. If your tart moulds are not non-stick, remember to grease the base and sides generously with butter.

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