Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, coconut tart. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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 is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Coconut Tart is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have coconut tart using 18 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Tart:
- Get Bottom Part
- Take 50 grams dessicated coconuts
- Prepare 125 grams soft butter
- Make ready 125 grams sugar
- Get 1 envelope vanilla sugar
- Prepare 4 medium eggyolk
- Prepare 4 medium egg white
- Take 100 grams flour
- Get 2 tsp baking powder
- Take Topping Part
- Make ready 500 grams low fat yoghurt
- Get 250 grams curd
- Get 125 grams sugar
- Prepare 400 ml cream
- Prepare 150 grams dessicated coconuts
- Get 400 grams pineapples
- Prepare 1/4 cup fresh lemon juice
- Get 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 is going to wrap it up with this special food coconut tart recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
