Description
Hello! Today made coconut tart with citric acidity. Turned out nice and a little crispy, coconut filling and an incredible lemon flavor in the kitchen! This recipe French tart found in a Swedish cookbook, made in Finland for yourself and a loved one - for the Russian. Here's an international recipe turned out! :D
Ingredients
-
Flour
210 g
-
Butter
100 g
-
Salt
0.25 tsp
-
Water
50 ml
-
Coconut shavings
250 g
-
Cream
375 ml
-
Chicken egg
2 piece
-
Lemon
2 piece
-
Sugar
80 g
-
Brown sugar
120 g
Cooking
Preparation of shortcrust pastry. RUB the butter into the flour and salt, add water. Roll into a ball and leave in the fridge for 30 minutes.
Roll out the cooled dough and to shift into the form. I did it a bit subtly, so as the number of ingredients in the original recipe is designed to form 23 cm, I had 26.
To do in the test punctures with a fork, put a baking paper and weight (any cereal). Send to 15 minutes in a preheated 200 degree oven. Then reduce the temperature to 160 degrees, remove the cargo and bake for another 5 minutes.
Preparing the filling. Beat 2 eggs zest of two lemons regular sugar and brown. Oh what flavor!!! (In the photo is certainly not all sugar and zest!)
Continuing to whisk, add the cream, lemon juice. Beat well. In the original recipe you had to use the juice of two lemons, I squeezed only one. Thought it would be too sour. Who likes lemon cakes add two, but one is very well felt.
Add to stuffing coconut. A little left for decoration. It turns out that's the mass.
Spread the filling on the prepared sand base. Bake for about 40 minutes.
The cake should be a nice rosy color, not too pale. Allow to cool for one hour and serve at room temperature.
Decorate as desired. I have left the cream and coconut. They decorated! Add a bit of grated chocolate. ;) I would be very glad if you like it! And someone deciding to cook!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.