Strawberry tart with creamy coconut pudding
Strawberry season is still on, so we encourage you to prepare a delicious and simple tart with a shortcrust base. Karolina SmykA tart filled with coconut custard, fluffy coconut cream, and generously decorated with fresh strawberries is a perfect combination that will surely delight your senses.
Number of servings
16
Sharpness level
MILD
Preparation time
60 min.
Difficulty level
EASY
INGREDIENTS
Tart base:
- 300g wheat flour
- 200g butter
- 100g powdered sugar
Coconut cream:
- 200ml Kara coconut cream
- 250ml water
- 1 egg
- 60 g coconut or vanilla flavored custard powder
- 100g butter
- 6 tablespoons of erythritol or sugar
Coconut cream:
- 400ml Kara coconut cream
- 250g mascarpone cheese
A METHOD OF PREPARING
- Quickly knead the dough for the tart base, grease the pan, pat the dough into the pan, and refrigerate for 30 minutes. Bake at 170-180˚C (350-370˚F), bottom heat, until golden brown.
- Place the water, pudding, coconut cream, butter, and sugar in a saucepan and bring to a boil over low heat, stirring constantly. When the mixture thickens, remove from the heat. While blending, add the egg and bring to a boil again. Pour the resulting custard over the cooled tart base.
- Beat the coconut cream and mascarpone at high speed, spread on the cooled tart, add strawberries, and sprinkle with powdered sugar.
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