Strawberry Coconut Tart Recipe 445
STRAWBERRY COCONUT TART
This easy strawberry coconut tart recipe uses simple ingredients that most of you have in your pantry. Completely made from scratch this homemade tart is the perfect treat not only for the weekend!
Provided by Julia
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine flour with powdered sugar. Add melted butter (make sure it's not hot). Using a wooden spoon mix everything together and then with your hand form a dough (it will be sticky at this stage). Wrap it in plastic wrap and chill for 30 minutes (see note 7).
- When chilled, take it out and fill the bottom and sides of a 7-inch (18-centimeter) tart/pie pan with it. There is no rolling needed. Just take a piece of the pastry and press it down, piece by piece until you use up all of it. (Make sure to line the bottom as well as sides of the pan with baking parchment so you can easily remove it from the pan).
- Spread jam over the crust and set aside.
- Whip the egg white until soft peaks form. Add sifted sugar and beat until smooth. Finally, stir in the coconut. Pour this mixture over the jam and spread around evenly.
- Bake in a preheated oven at 350° Fahrenheit (180° Celsius) for 25-30 minutes or until the top is nice brown and set and the bottom is cooked (you can place a clean kitchen towel over the tart and flip it carefully over to check if the bottom is cooked).
- When ready, take it out and let it cool completely before serving.
- Enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 367 kcal, Carbohydrate 41 g, Protein 4 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 40 mg, Sodium 19 mg, Fiber 2 g, Sugar 21 g
STRAWBERRY COCONUT TART RECIPE - (4.4/5)
Provided by ladygourmet
Number Of Ingredients 8
Steps:
- Heat a small saucepot with the sugar, water, salt and cornstarch. Stirring for five minutes or so until the mixture thickens and becomes clear, then add the vanilla. Place the cereal and margarine in a food processor and process until smooth. Press into a pie dish. Arrange the strawberries to fill the pie dish and top with the shredded coconut and glaze. Place in the refrigerator for at least one hour before serving. Dust with powdered sugar before serving. Serve with whip cream or ice cream.
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