Egg white coconut tart – a detailed recipe cooking. 
Photo of the dish: УэйнHarley Brahman Time: 45 min. Difficulty: easy Servings: 8 – 10 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Coconut base
- 3 and 1/3 Art. unsweetened coconut
- 3 egg whites from eggs of category CO
- 1.5 tbsp. powdered sugar
- 3/4 tsp vanilla extract
Orange filling
- 4 egg yolks from eggs of category CO
- 400 gr. condensed milk
- 1/2 tsp orange oil or extract
- 1/2 tbsp. orange juice
- Zest of 2 oranges
Recipes with similar ingredients: condensed milk, powdered sugar, coconut flakes, vanilla extract, orange zest, eggs
Recipe preparation:
- For the basics: Preheat the oven to 190 ° C. In a medium bowl size mix 3 1/3 Art. coconut, egg whites, icing sugar and vanilla. Press this protein mixture lightly against the sides and bottom of the greased butter for tart with a diameter of 23 cm to get the foundation.
- Bake the base until the bottom is light brown and the edges – golden brown, about 10 minutes Let cool on a wire rack. Reduce the temperature to 160 ° C. For orange filling: While the base cools, mix the yolks in a medium-sized bowl, condensed milk, orange extract, butter, orange juice and zest. Put the filling in a cooled base and bake until the filling does not thicken, about 15 minutes Let cool on a wire rack, then refrigerate.
