Steps to Prepare Delicious Coconut Tart

Coconut Tart Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

The tarts are made up of a typical Chinese pastry, using very regular ingredients, which give the tarts that distinctive crisp texture and sweetness. My take on the delicious Hong Kong style coconut tarts.

Here is the best “Coconut Tart” recipe we have found until now. This will be really delicious.

Ingredients of Coconut Tart

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

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.Macapuno Tarts: Filipino Sweet Coconut Sport in Pastry Crust.Coconut is found in many Philippine desserts.

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..

The coconut tarts are a common item in a dim sum restaurant or a Chinese bakery.My take on the delicious Hong Kong style coconut tarts.The pastry for these tarts is super flaky.

The macapuno, or "coconut sport" is a favorite dessert ingredient.The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon.Perfect with a dollop of whipped cream.Make the coconut tart shells and blind bake.Press pastry dough into the tart moulds.