Refreshing summer tart from the seasonal fruit.
No. of servings
|baking powder for gingerbread||2||tsp||2||teaspoon|
|cream curd cheese||7||oz||200||grams|
|whipping cream (30-33% fat)||1.1||cup||250||milliliters|
1. Melt chocolate
white chocolate 2.75 oz (80 g)
Melt chocolate broken to pieces over a hot-water bath.
2. Preparation of coconut dough
Whisk butter with sugar.
3. Incorporate egg yolks
Gradually incorporate egg yolks in the butter and sugar mixture, stir. Put in the bowl grated coconut, melted chocolate and baking powder.
4. Add egg whites foam
egg white 3 pcs
Whisk egg whites until stiff peaks form. Add egg whites foam in the dough. Gently stir.
5. Coconut cake base
Pour the dough into a tart pan lined with parchment paper. Bake 20 minutes at 345°F (175°C). Once the cake bake is finished, allow it to cool on a kitchen rack.
6. Preparation of coconut cream
Pour coconut milk in a bowl, add cream cheese, sugar, coconut syrup and rum. Stir.
gelatin 1.75 oz (50 g)
Pour any amount of cream into a small bowl. Then stir in gelatin stabilizer. Pour content of the bowl into the remaining cream. Stir well until the mixture becomes dense.
8. Make whipped cream
whipping cream (30-33% fat) 1.1 cup (250 ml)
Add whipped cream to the cream.
9. Spread with cream
apricots 14 oz (400 g)
Spread the finished coconut cake base with part of the cream, lay apricots cut into small pieces on top.
Spread another layer of the cream, decorate with apricot quarters.