Coconut Raspberry Bars
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 pinch salt
- 75 grams sugar
- 50 grams Shredded coconut
- 2 eggs
- 150 grams butter
- Pastry flour (for working the dough)
- Legume (for blind baking)
- For the filling
- 50 grams ground blanched almonds
- 400 grams Raspberries
- 1 Tbsp cornstarch
- 2 egg whites
- 75 grams powdered sugar
- 100 grams Shredded coconut
Preparation steps
Preheat the convection oven to 180°C (approximately 350°F). Line a baking pan with parchment paper.
For the dough, mix the flour with the salt, sugar and shredded coconut on the work surface and make a well in the center. Whisk the egg and pour into the well and distribute small pieces of the butter around the flour. From the middle, use a pastry knife to mix the ingredients until crumbly, then knead with hands to make a smooth dough. Add flour or cold water as needed. Wrap in plastic wrap and refrigerate for about 30 minutes.
Knead the dough again on a floured surface and roll out slightly larger than the baking pan. Arrange in the baking pan, forming a small edge. Prick the dough several times with a fork and cover with parchment paper and beans. Blind bake for about 15 minutes in the preheated oven.
Remove from the oven and remove the beans and parchment paper. Sprinkle with almonds, then distribute the raspberries over the almonds. Sift the cornstarch over the surface.
Beat the egg whites with the powdered sugar until stiff. Fold in the coconut and spread on the raspberries.
Bake for 20 minutes, until golden brown.
Remove from oven and let cool slightly. While still warm, cut into pieces (about 10 x 3 cm) (approximately 4 x 1 inches). Place in paper liners and serve.
