Ingredients
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
Coconut vanilla custard
Kiwi topping
How it's done
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.
| Tip: | Serve with whipped cream. |
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