COCONUT TART (KLAPPERTERT) RECIPE - FOOD.COM
Make and share this Coconut Tart (Klappertert) recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 1 tart, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
- In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
- Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
- Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
- When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
- Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.
Nutrition Facts : Calories 418.8, FatContent 22.3, SaturatedFatContent 15, CholesterolContent 114.6, SodiumContent 483, CarbohydrateContent 52.4, FiberContent 1.2, SugarContent 36.9, ProteinContent 4.3
COCONUT TART RECIPE | BBC GOOD FOOD
The filling of this tart ends up a like a gorgeous, sweet, coconut macaroon. Perfect with a dollop of whipped cream
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Dinner, Treat
Total Time 1 hours 10 minutes
Cook Time 50 minutes
Yield Cuts into 8 slices
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Place a shallow 23cm flan tin on a baking tray. Tip the spices, coconut and sugar into a pan with 150ml water and cook over a low heat for about 5 mins, stirring frequently to ensure the mixture doesn’t catch. Set aside to cool.
- Meanwhile, roll out the pastry on a lightly floured surface and use to line the flan tin. Trim off the excess pastry, fill the pastry case with baking parchment and baking beans and cook for 15 mins. Remove the beans and cook for 5 mins more so the pastry on the base of the tin is just cooked, but not brown.
- Beat the egg and melted butter into the cooled coconut mixture, then spoon into the pastry case and smooth the top. Bake for 25 mins until the pastry is golden and the coconut pale golden. Serve with cream or real vanilla ice cream and some Cape gooseberries, then follow with cups of black Rooibos tea.
Nutrition Facts : Calories 567 calories, FatContent 35 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 5 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.73 milligram of sodium
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