Description
Very tender, very tasty pastries. No flour, no starch, no biscuit. A little crispy on the edges coconut-based and delicate, creamy filling.
Ingredients
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Coconut shavings
360 g
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Powdered sugar
1.5 cup
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Chicken egg
4 piece
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Vanilla sugar
1 pack
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Condensed milk
1 can
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Orange
2 piece
Cooking
Our ingredients are. Coconut I have yellow and pink.
Turn on the oven to preheat to 180 degrees. In a large bowl with a whisk, mix coconut, vanilla sugar and Cup of powdered sugar
Eggs divided into whites and yolks. The eggs I got were small, so I got 5 eggs.
Whisk whites with remaining sugar until stable peaks.
Mix up the proteins in the mixture of coconut and powdered sugar.
The form greased with cold butter and spread the coconut mixture, spreading along the bottom and forming a rim height of 2 cm.
Put it into the preheated oven for 10 - 12 minutes. The base should be Golden brown on the edges. Remove the base from the oven. Reduce oven temperature to 150 degrees. Leave the base to cool.
Oranges with a grater, remove the zest and squeeze the juice. Cast 100 ml of juice. For the orange filling mix in a bowl the egg yolks, condensed milk, orange zest and juice.
On the basis of the cooled gently pour the filling so that it flowed over the rim of the baked base. If the filling was a little more, leave it for a sweet omlette. Send the tart to the oven for about 15 minutes, the filling should thicken. Take out of the oven, slightly cooled in the form, a little sprinkle of coconut.
Tart is fully cooled. Better until the next day. Well, you can try!
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