The soft coconut tart is the latest version I’ve created for the “smart mold“ with which you can make fresh and delicious desserts in no time. For this variant, I chose a filling based on raspberries and coconut namelaka, two ingredients that pair beautifully thanks to the acidity of the raspberries which contrasts with the sweetness and creaminess of the coconut.
The recipe is very simple to make and the cooking is really short. Moreover, like sponge cake, it can be frozen and used as needed. In addition to classic versions like the chocolate one, I’ve made another six fruit-based variants. The soft raspberry tart is very light and aromatic, ideal for filling with berries, while the peach one is excellent with custard and fresh fruit.
Soft tarts do not need syrup, but in the coconut version, I always use it. Be careful to pair a syrup that matches well with the filling you’ve chosen; you can make a real syrup with water, sugar, and liqueur or use milk, coffee, or fruit juice.
Don’t miss the other variants:
- Cuisine: Italian
- Energy 223.21 (Kcal)
- Carbohydrates 28.70 (g) of which sugars 15.68 (g)
- Proteins 3.82 (g)
- Fat 11.29 (g) of which saturated 1.83 (g)of which unsaturated 6.29 (g)
- Fibers 0.37 (g)
- Sodium 17.13 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/8 cups all-purpose flour
- 1/3 cup coconut flour (or shredded coconut)
- 1/2 cup sugar
- 2 eggs
- 1/4 cup peanut oil (or other oil of choice)
- 3/16 cup milk
- 2 tsps baking powder
- 1 tsp vanilla extract
Tools
- 1 Bowl
- 1 Scale
- 1 Electric whisk
- 1 Scale
- 1 Tart Pan for soft tart or "smart mold"
Procedure
Sift the flour with the baking powder and add the coconut flour.
Pour the eggs into the bowl, add the sugar and whip them with the electric whisk until they are fluffy and foamy.
Add half of the flours to the eggs while continuing to whip the mixture with the whisk, then add the oil.
Incorporate the remaining flours, finally add the milk and vanilla.
The batter is ready; it should be creamy but not too thick. If the coconut flour is not of good quality, it tends to be very dry, in this case, it needs more liquids. If you notice that the batter is too thick, add 20 g of milk.
Pour the batter into the greased and floured soft tart mold.
Bake the cake in a preheated static oven at 340°F for about 20 minutes.
Perform the toothpick test to check for doneness; if necessary, extend it by 5 minutes. Be careful not to overbake it, or it will become dry.
The soft coconut tart is ready, remove it from the oven, wait a few minutes, and turn it over onto a serving plate.
Let it cool completely and fill as desired.
Advice
Storage
The soft coconut tart can be stored at room temperature for 2/3 days in the appropriate cake container.
This tart base is fantastic because, like sponge cake, it can be frozen and used as needed.
***********************
For advice on making the recipes, contact me on FACEBOOK and follow me on INSTAGRAM so you don’t miss any video tips!
Send me your photos, I’ll be happy to post them on my social media
