A crispy crust and a strongly coconut-flavored cream with a hint of lime – this must be a sweet tart! Prepare it according to a quick and easy recipe.
Ingredients
Decoration
- Blueberries – 50 g
- Fresh mint – 2 g
- Strawberries – 100 g
Crust
- Powdered sugar – 100 g
- Butter – 4 tablespoons
- Desiccated coconut – 200 g
Coconut Cream
- Maple syrup – 3 tablespoons
- Lime juice – 20 ml
- Chia seeds – 1 tablespoon
- Lime – 1 pc.
- Coconut milk – 800 ml
- Coconut puree – 4 tablespoons
Preparation
Step 1: Prepare the Crust Mix desiccated coconut with powdered sugar in a bowl. Mix well. In another bowl, place softened butter and ⅓ of the coconut mixture with sugar. Mix until combined. Add the remaining coconut and mix everything with your hands.
Step 2: Bake the Crust Line the bottom and sides of the mold with aluminum foil, making sure it extends beyond the dish. You can use two sheets of foil. Spread the prepared mixture into the mold and press firmly – firmly to the bottom and lightly to the sides, leaving the upper edges of the dough fluffy. Cover the sides of the dough with protruding foil to prevent them from burning during baking.
Bake for 10-15 minutes at 175°C. When the crust turns golden, remove the foil from the sides and bake for another 5 minutes until the edges turn golden brown. Let it cool.
Step 3: Prepare the Cream Combine the solid part of the chilled coconut milk in a bowl with the remaining cream ingredients. Mix until smooth.
Step 4: Decorate and Serve the Tart Spread the cream evenly on the cooled tart crust. Decorate with fruits and mint or basil leaves on top.
