Coconut Tart

Coconut Tart




30 min


20 min


for 4 people


30 minutes


20 minutes


    For Tart Hamur:

  • 2 cups of flour
  • 1 egg
  • 125 grams of butter (cold)
  • 1 package baking powder
  • 2 tablespoons sugar

    For Peach and Indian Walnut Filling:

  • 5 peaches
  • 50 grams of dried coconut
  • 1 tablespoon brown sugar
  • 1/2 tablespoon butter

    For Mereng:

  • 4 eggs white
  • 1 cup of powdered sugar

Key point

Using a cold butter to make tart dough helps you get dough dispersed in your mouth.

Cooking Advice

If you do not have puffs, you can set the oven to 250 degrees and put the conditions at the top and you can get the color of the merenges open with the oven door open. But if you wish, you can do it without a burden.

How is it prepared?

    Preparation of Tart Dough:

  1. Unu is a large coffin.

  2. Feed your cold butter with your fingertips thoroughly.

  3. Add other ingredients and knead until the dough is mixed.

  4. Wrap the hamful stretch film and let it rest for 15-20 minutes in the fridge.

  5. After the dough is rested, grease and bake tart molds. Thin the dough between the two oily papers and place it in 4 small tart pouches. Spread small holes in the center and cook.

    For Peach and Indian Walnut Filling:

  1. Set the oven to 160 degrees.

  2. Melt the butter in a saucepan. Add coconut and roast.

  3. Peel and grate the peaches’ shells.

  4. Add peach sprouts to the roasted coconuts.

  5. Add the brown sugar and cook until boiling.

    For Merengin Preparation:

  1. Beat egg whites by adding sugar slowly to the bubbles first.

  2. When you turn the beak upside down, whip it until it comes to confluence. Take the prepared mereng squeeze bag.

    Combine Tart:

  1. Add the peach custard pudding to the fried tart puffs.

  2. Tighten over the merengi conditions you prepared with the squeeze bag. Tighten the merengi with the help of Pürmus and prepare the presentation. That’s it, enjoy it!

Service Offer

You can make the presentation nicely with a ball freezing.


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