Today’s recipe is a truly unique cake; a coconut cream tart made with a delicious cocoa shortcrust pastry. It’s perfect served at the end of a meal or as a snack. With all my instructions, you’ll find it easy to make.
Other unique tart recipes:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 10/12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Coconut Cream Tart
- 2 cups All-purpose flour
- 1/4 cup Almond flour
- 2 tbsps Unsweetened cocoa powder
- 1 packet Vanillin
- 1/3 cup Sugar
- 10 tbsps Butter
- 1 Egg
- 1 Egg yolk
- 13.5 oz Coconut milk
- 1 cup Milk
- 1/3 cup Sugar
- 1/2 cup Rice flour
- 1/2 cup Almond flour
- to taste Powdered sugar
Tools
- 1 Saucepan
- Mixer or Thermomix or bowl
- Baking pan 9-inch diameter
- Rolling pin
- Pastry wheel or plain
Preparation of the Coconut Cream Tart
Prepare the cocoa shortcrust pastry following the recipe described HERE.
Prepare the coconut cream following the recipe described HERE.
Butter and flour a tart pan (preferably with a removable bottom) with a diameter of 9 inches.
Remove the cocoa shortcrust pastry from the refrigerator, place it between two sheets of parchment paper, and roll it out with the rolling pin to a thickness of about 1/8 inch.
Then, using the parchment paper, transfer the pastry to the tart pan, completely covering it and trimming the edges to remove any excess dough.
Knead, roll out the dough scraps again, and cut them into strips to use for the final decoration of the tart. Place the strips in the freezer for about ten minutes (this way they will harden, making it easier to place them on top of the tart).
Pour the coconut cream into the pastry shell and level it with a spatula.
Finally, decorate the coconut cream tart by arranging the pastry strips to form the classic lattice.
Bake the coconut cream tart in a preheated static oven at 356°F for about an hour, covering it with a sheet of foil for the last 10 minutes of baking if the surface browns too much.
Finally, remove it from the oven and let it cool completely before removing it from the pan, transferring it to the serving plate, and dusting it with powdered sugar. Enjoy! Paola
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