Tart (Crostata) with coconut
Tart made from coconut products
La
"Crostata" (shortcrust pastry) is a typical Italian sweet, almost always comes
prepared with jam and especially, with the apricot.
This
recipe is a retelling of the tart where, in the absence of jam, using
coconut based products.
 |
| Tart with Coconut |
Ingredients for the baking tray dough from 30 cm
White
Flour 180 g
Butter 80 g
Brown sugar 60 g
1
whole egg
Yeast for sweets 1 teaspoon
Ingredients
for the topping
Cocco dehydrated 80 g
Coconut
Milk 150 g
Coconut Butter
50 g
Coconut
sugar 60 g in substitution you can use brown
sugar
Prepare
the pastry dough by mixing flour, butter, sugar, yeast and eggs, when
the dough is ready let stand in a cool place for 2 hours minimum.
In
a container to put the desiccated coconut, coconut butter and brown
sugar, add the coconut milk and mix gently let stand for 2
hours.
Preparation of the baking tray for cooking
With a little of butter spread the baking tray, sprinkle with white flour and remove excess flour.
After 2 hours roll the pastry into the pan, leaving a small border.
Once ready the base roll out the cover, made from coconut, gently.
Put into a pre-heated oven at 365° F (180° C) for 35 - 40 minutes.
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Testo originale Crostata con cocco alla brasiliana
Antonio G. Traverso
