Creamy Coconut Pie with Fruit

Name: Creamy Coconut Pie with Fruit
Total time: 1 h 30 min
Yield: 4
Cuisine: Asian, Filipino
Ingredients: coconut cream tart; 2.25 cups all-purpose flour; 0.5 cup powdered sugar; 1 tsp vanilla extract; 0.5 cup butter; 3 Tbsps cream (30% fat); 2 cups soft cream cheese; 0.5 cup sweetened Coconut cream; 2 Tbsps Coconut flakes; 2 egg whites; 0.25 cup sugar; 1 pinch salt; Coconut flakes (for sprinkling); 18 ozs Rhubarb (cut into 1 3/4" pieces); 0.667 cup sugar; 1 tsp lemon juice; 0.667 cup water; 1.333 cups Raspberries

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 1 hr 30 min.

Ready in

Ingredients

for

servings

Ingredients: coconut cream tart

For the pastry: 2 ¼ cups all-purpose flour; ½ cup powdered sugar; 1 tsp vanilla extract; ½ cup butter; 3 Tbsps cream (30% fat)

For the filling: 2 cups soft cream cheese; ½ cup sweetened Coconut cream; 2 Tbsps Coconut flakes; 2 egg whites; ¼ cup sugar; 1 pinch salt; Coconut flakes (for sprinkling)

For the rhubarb and raspberry compote: 18 ozs Rhubarb (cut into 1 3/4" pieces); ⅔ cup sugar; 1 tsp lemon juice; ⅔ cup water; 1.333 cups Raspberries

How healthy are the main ingredients?

Rhubarb cream cheese Raspberry sugar sugar salt

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Preparation steps

For the pastry: sift the flour into a mixing bowl and make a well in the centre. Scatter the icing sugar, vanilla and butter around the edge, put the cream in the middle and quickly knead all ingredients to a dough. Form into a ball, wrap in clingfilm and chill for 30 minutes.

Heat the oven to 350°F. Grease a 10" flan tin.

Roll the pastry out thinly on a floured surface and line the base and sides of the flan tin. Prick several times with a fork, cover with non-stick baking paper and baking beans and bake for about 20 minutes, until golden. Set aside to cool.

For the filling: mix together the soft cheese, coconut cream and coconut flakes. Whisk the egg whites until they form soft peaks, then whisk in the sugar until stiff.

Fold into the cheese mixture and spread evenly in the cooled pastry case. Sprinkle with coconut flakes and chill until ready to serve with the rhubarb and raspberry compote.

For the compote: put the sugar, lemon juice and water into a pan and bring to a boil, stirring until the sugar has dissolved.

Add the rhubarb and simmer for about 3 minutes until tender. Turn the rhubarb, cover and leave to cool.

Stir the raspberries into the cooled rhubarb compote.