Kiwi & coconut tart

Kiwi & coconut tart

Total: 1 hr 25 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 355 kcal
, Fat: 20 g
, Carbohydrate: 39 g
, Protein: 4 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shortcrust pastry base

1 rolled shortcrust pastry (approx. 32 cm in diameter)
3 tbsp coconut flakes
1 tbsp sugar

Coconut vanilla custard

4 dl coconut milk
4 tbsp sugar
1 vanilla pod, cut open lengthwise, seeds scraped out
½ tsp agar-agar (morga) (e.g. Morga)

Kiwi topping

6 kiwis, sliced
2 tbsp sugar
1 tbsp lemon juice
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Utensils

One tart tin (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Shortcrust pastry base

Roll out the pastry, sprinkle with the coconut flakes and sugar, roll with a rolling pin. Transfer the pastry to the prepared tin. Prick the base firmly with a fork.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and leave to cool.

Coconut vanilla custard

Combine the coconut milk with all the other ingredients up to and including the agar-agar, mix well. Bring to the boil over a medium heat, stirring constantly. Reduce the heat and simmer for approx. 2 mins. Remove the pan from the heat, allow to cool a little. Remove the vanilla pod.

Kiwi topping

Stir the custard until smooth, spread over the tart base, chill for approx. 20 mins. Carefully mix the kiwis, sugar and lemon juice, leave to infuse for a moment. Arrange the slices of kiwi on top of the custard so that they overlap slightly.

Good to know
Tip: Serve with whipped cream.

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