COCCO E LIME

Serves 1
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Directions

  1. 1Prepare the shortcrust pastry by whipping the soft butter with the powdered sugar.
  2. 2Prepare the shortcrust pastry by whipping the soft butter with the powdered sugar.
  3. 3Prepare the shortcrust pastry by whipping the soft butter with the powdered sugar.
  4. 4Add the lightly beaten egg.
  5. 5Add the lightly beaten egg.
  6. 6Add the lightly beaten egg.
  7. 7Add the flour and shredded coconut and mix until a dough forms.
  8. 8Add the flour and shredded coconut and mix until a dough forms.
  9. 9Add the flour and shredded coconut and mix until a dough forms.
  10. 10Wrap the dough in cling film, shape it into a rectangle with a rolling pin, and refrigerate overnight.
  11. 11Wrap the dough in cling film, shape it into a rectangle with a rolling pin, and refrigerate overnight.
  12. 12Wrap the dough in cling film, shape it into a rectangle with a rolling pin, and refrigerate overnight.
  13. 13After resting, line a 20 cm ring with the shortcrust pastry, rolling it to a thickness of about 2-3 mm.
  14. 14After resting, line a 20 cm ring with the shortcrust pastry, rolling it to a thickness of about 2-3 mm.
  15. 15After resting, line a 20 cm ring with the shortcrust pastry, rolling it to a thickness of about 2-3 mm.
  16. 16Prick the bottom of the pastry with a fork.
  17. 17Prick the bottom of the pastry with a fork.
  18. 18Prick the bottom of the pastry with a fork.
  19. 19Bake the pastry shell at 170°C for about 15 minutes.
  20. 20Bake the pastry shell at 170°C for about 15 minutes.
  21. 21Bake the pastry shell at 170°C for about 15 minutes.
  22. 22Meanwhile, prepare the cream by dissolving sugar in lime juice over the stove.
  23. 23Meanwhile, prepare the cream by dissolving sugar in lime juice over the stove.
  24. 24Meanwhile, prepare the cream by dissolving sugar in lime juice over the stove.
  25. 25Remove from heat and add fresh cream, coconut milk, and eggs, then return to the stove and cook for about 10 minutes.
  26. 26Remove from heat and add fresh cream, coconut milk, and eggs, then return to the stove and cook for about 10 minutes.
  27. 27Remove from heat and add fresh cream, coconut milk, and eggs, then return to the stove and cook for about 10 minutes.
  28. 28Add the shredded coconut to the cream.
  29. 29Add the shredded coconut to the cream.
  30. 30Add the shredded coconut to the cream.
  31. 31Pour the cream into the pre-baked pastry shell.
  32. 32Pour the cream into the pre-baked pastry shell.
  33. 33Pour the cream into the pre-baked pastry shell.
  34. 34Bake everything for another 20 minutes; perform the toothpick test to ensure it comes out dry.
  35. 35Bake everything for another 20 minutes; perform the toothpick test to ensure it comes out dry.
  36. 36Bake everything for another 20 minutes; perform the toothpick test to ensure it comes out dry.
  37. 37Once cooled, decorate as desired; the video shows thin slices of fresh coconut arranged in a spiral.
  38. 38Once cooled, decorate as desired; the video shows thin slices of fresh coconut arranged in a spiral.
  39. 39Once cooled, decorate as desired; the video shows thin slices of fresh coconut arranged in a spiral.
  40. 40Place the tart in the refrigerator.
  41. 41Place the tart in the refrigerator.
  42. 42Place the tart in the refrigerator.

Ingredients

  • 120 gr burro morbido
  • 120 gr burro morbido
  • 120 gr burro morbido
  • 90 gr zucchero a velo
  • 90 gr zucchero a velo
  • 90 gr zucchero a velo
  • 1 uovo
  • 1 uovo
  • 1 uovo
  • 1 pizzico sale
  • 1 pizzico sale
  • 1 pizzico sale
  • 220 gr farina
  • 220 gr farina
  • 220 gr farina
  • 40 gr cocco rape'
  • 40 gr cocco rape'
  • 40 gr cocco rape'
  • 1 Buccia di un Lime
  • 1 Buccia di un Lime
  • 1 Buccia di un Lime
  • 150 gr zucchero
  • 150 gr zucchero
  • 150 gr zucchero
  • 100 ml succo di lime
  • 100 ml succo di lime
  • 100 ml succo di lime
  • 200 ml panna fresca
  • 200 ml panna fresca
  • 200 ml panna fresca
  • 150 ml latte di cocco
  • 150 ml latte di cocco
  • 150 ml latte di cocco
  • 3 uova
  • 3 uova
  • 3 uova
  • 160 gr cocco rape'
  • 160 gr cocco rape'
  • 160 gr cocco rape'
  • cocco fresco
  • cocco fresco
  • 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.