yumecipe.com

Summer Coconut Tart

    

Refreshing summer tart from the seasonal fruit.

Cook

No. of servings

15

Ready in

40 min.

Difficulty

medium

 

Categories:    

 

apricots14oz400grams
baking powder for gingerbread2tsp2teaspoon
coconut milk¾cup200milliliters
coconut syrup2tbsp2tablespoon
cream curd cheese7oz200grams
egg white3pcs3pieces
egg yolk3pcs3pieces
gelatin1.75oz50grams
grated coconut2.75oz80grams
rum3tbsp3tablespoon
sugar granulated4.25oz120grams
unsalted butter1.5oz40grams
whipping cream (30-33% fat)1.1cup250milliliters
white chocolate2.75oz80grams

1. Melt chocolate

white chocolate 2.75 oz (80 g)

Melt chocolate broken to pieces over a hot-water bath.

Melt chocolate

2. Preparation of coconut dough

unsalted butter 1.5 oz (40 g)  sugar granulated 1.5 oz (40 g)

Whisk butter with sugar.

Preparation of coconut dough

3. Incorporate egg yolks

egg yolk 3 pcs  baking powder for gingerbread 2 tsp  grated coconut 2.75 oz (80 g)

Gradually incorporate egg yolks in the butter and sugar mixture, stir. Put in the bowl grated coconut, melted chocolate and baking powder.

Incorporate egg yolks

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.

Add egg whites foam

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.

Coconut cake base

6. Preparation of coconut cream

coconut milk ¾ cup (200 ml)  cream curd cheese 7 oz (200 g)  coconut syrup 2 tbsp  rum 3 tbsp  sugar granulated 2.75 oz (80 g)

Pour coconut milk in a bowl, add cream cheese, sugar, coconut syrup and rum. Stir.

Preparation of coconut cream

7. 

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.

Make whipped 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 with cream

10. 

Spread another layer of the cream, decorate with apricot quarters.

Bon appetit!

 

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