Coconut tart
Sweet coconut delight in just 30 minutes! This tart recipe combines the unique flavor of coconut with quick preparation. Thank you for the recipe! How I like to eat .
Number of servings
12
Preparation time
30 min + cooling time
Print recipe
INGREDIENTS
Bottom:
1 spoon Tahini Premium QF Quality Food
200 g dark biscuits (if you have light ones, add 2 tablespoons of cocoa), crushed
100 g butter (cold or melted)
Cream:
1 can QF Quality Food Coconut Whipping Cream
250g mascaron
3 tablespoons of powdered sugar
1 cup of coconut flakes
1 teaspoon of edible gelatin + 3 teaspoons of hot water
On top:
1,5-2 pcs. white chocolate
3 tablespoons of milk
200g blueberries or raspberries
a few coconut balls
A METHOD OF PREPARING
1. Preparing the base:
Mix the ingredients for the base and knead the dough. Press the mixture into the base and sides of a 22 cm springform pan (it's best to line it with baking paper first – this will make it easier to remove the tart). Refrigerate for about 30 minutes to allow the base to set.
2. Coconut cream:
In the bowl of a stand mixer, whip the coconut cream for a few minutes. Add the mascarpone and powdered sugar and continue mixing. Meanwhile, dissolve the gelatin in a glass of hot water and stir thoroughly until there are no lumps. Once it has cooled slightly, slowly pour it into the whipped cream. Finally, add the coconut flakes and gently fold in with a spatula. Spread the cream over the cooled base.
3. Pour the milk into a saucepan and add the chopped white chocolate. Heat over low heat, stirring with a whisk, until the chocolate is completely melted. Pour the slightly cooled icing over the cream, leaving a little space around the edges.
4. Arrange your favorite fruit and coconut flakes around the edges. Refrigerate the tart for a few hours—preferably overnight.
