COCCO E LIME
Serves 1
Directions
- 1Prepare the shortcrust pastry by whipping the soft butter with the powdered sugar.
- 2Add the lightly beaten egg.
- 3Add the flour and shredded coconut and mix until a dough forms.
- 4Wrap the dough in cling film, shape it into a rectangle with a rolling pin, and refrigerate overnight.
- 5After resting, line a 20 cm ring with the shortcrust pastry, rolling it to a thickness of about 2-3 mm.
- 6Prick the bottom of the pastry with a fork.
- 7Bake the pastry shell at 170°C for about 15 minutes.
- 8Meanwhile, prepare the cream by dissolving sugar in lime juice over the stove.
- 9Remove from heat and add fresh cream, coconut milk, and eggs, then return to the stove and cook for about 10 minutes.
- 10Add the shredded coconut to the cream.
- 11Pour the cream into the pre-baked pastry shell.
- 12Bake everything for another 20 minutes; perform the toothpick test to ensure it comes out dry.
- 13Once cooled, decorate as desired; the video shows thin slices of fresh coconut arranged in a spiral.
- 14Place the tart in the refrigerator.
Ingredients
- 120 gr burro morbido
- 90 gr zucchero a velo
- 1 uovo
- 1 pizzico sale
- 220 gr farina
- 40 gr cocco rape'
- 1 Buccia di un Lime
- 150 gr zucchero
- 100 ml succo di lime
- 200 ml panna fresca
- 150 ml latte di cocco
- 3 uova
- 160 gr cocco rape'
- cocco fresco
Equipment
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Tips
- You can choose your preferred version of the tart, with or without food coloring.
- For the dough, give it a rectangular shape with the rolling pin before refrigerating overnight.
- Make sure the toothpick comes out dry from the filling to ensure it's cooked.
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