Coconut lime tart – a detailed recipe for cooking.
Recipe author – Jamaican Ocho Rios Hotel
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Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For filling:
- 1 coconut (cut in half to make 110 ml. Coconut milk and 110 gr. grated pulp)
- 900 ml. milk
- 1 vanilla pod
- 6 eggs divided into yolks and squirrels
- 170 gr Sahara
- 85 gr. wheat flour
- 3 lime juice
- A pinch of salt
- 30 gr dried coconut
For the test:
- 110 gr. Sahara
- 225 gr. premium wheat flour
- 110 gr. salted, diced, chilled creamy oils
- 110 gr. cold water
- 225 gr. dry beans for the press
Recipes with similar ingredients: shortbread dough, flour varieties, milk, eggs, vanilla pod, lime juice, coconut coconut flakes
Recipe preparation:
- For the test: Sift sugar and flour into a bowl and chop with chilled butter. Stir in cold water until dough a ball is formed. Let the dough rest. Preheat the oven to 180 ° C. Roll out the dough 0.3 cm thick and 8 cm larger than the diameter of the mold. Put the dough in the mold and trim the edges. Put a circle of parchment, sprinkle with dry beans and bake for 40 minutes. Take away paper and beans and bake for another 5 minutes. Remove from the oven and cool.
- Blanch vanilla pod in milk. At this time in large In a bowl, mix the egg yolks and 1/2 sugar and beat well. Slowly introduce the flour. Gradually adding hot vanilla milk rinse the bowl. Transfer the contents of the bowl to a clean pan with thick bottom, and cook over medium heat for about 3 minutes. Add coconut milk.
- Remove the pan from the heat and strain the mixture into another clean pan, getting rid of lumps. Cook over low heat. Add coconut flesh and lime juice, cook another 3 minutes. and let cool. Pour the coconut mixture into a baked pie base. egg whites with salt and a drop of water until peaks. Add the remaining sugar in egg whites and lay this meringue mixture on the filling. Sprinkle with dried coconut and bake for 15 minutes. Chill before serve.
