Creamy Coconut Tart

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Creamy Coconut Tart
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
484
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie484 kcal(23 %)
Protein6.29 g(6 %)
Fat36.36 g(31 %)
Carbohydrates34.7 g(23 %)
Sugar added16.06 g(64 %)
Roughage0.34 g(1 %)
Vitamin A311.56 mg(38,945 %)
Vitamin D1.37 μg(7 %)
Vitamin E2.86 mg(24 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.26 mg(19 %)
Vitamin B₆0.04 mg(3 %)
Folate55.95 μg(19 %)
Pantothenic acid0.35 mg(6 %)
Biotin0.64 μg(1 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C1.17 mg(1 %)
Potassium158.36 mg(4 %)
Calcium36.68 mg(4 %)
Magnesium21.24 mg(7 %)
Iron1.5 mg(10 %)
Iodine30.13 μg(15 %)
Zinc0.53 mg(7 %)
Saturated fatty acids24.66 g
Cholesterol144.5 mg
Author of this recipe:

Ingredients

for
1
For the pastry
1 ⅔ cups
½ cup
chilled butter (in chunks)
1 tablespoon
cold water
butter (for the dish)
All purpose flour (for working the dough)
dried Bean (for blind baking)
For the filling
5
cup
cup
double cream
1 ⅔ cups
sweetened Coconut milk (from a tin)
½ cup
1
Vanilla pod (seeds)
0.333 cup
butter (diced)
For the topping
1 cup
double cream
2 tablespoons
½ cup

Preparation steps

1.
Quickly work the flour, butter, a pinch of salt and 1-2 tbsp water to a shortcrust pastry. Shape into a ball, wrap in cling film and chill in the refrigerator for approx. 1 hour.
2.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5, and butter the pie dish.
3.
Roll the pastry out on a floured surface to the size of the dish and line the pie dish. Roll over with the rolling pin to remove the excess pastry at the top. Cut a piece of grease-proof paper the size of the dish, place onto the pastry and fill with dried beans. Bake for 15 minutes, then take out of the oven and remove the paper and beans.
4.
Meanwhile for the filling, in a metal bowl, beat the eggs with the sugar until fluffy. Stir in the cream, coconut milk, dessicated coconut and vanilla seeds, and add the butter. Place the bowl over a pan of hot water and beat with a hand mixer until thick and creamy.
5.
Tip the filling into the hot pastry case, smooth flat and bake for approx. 45 minutes until set. Cover with aluminium foil if necessary. Remove from the oven and leave to cool.
6.
For the topping, whip the cream with the coconut and icing sugar until stiff. Spread evenly over the cooled pie, cut into slices and serve.