Fresh Strawberry And Whipped Coconut Cream Tart

By vealam

Ingredients

• For the filling:
• 1/2 cup (50 g) sweetened dessicated/flaked coconut
• 3/4 cup (about 105 g) plain flour
• 100 g (7 tbsp) cold butter, cut into cubes
• 1/3 cup (about 40 g) icing sugar
• 1/4 tsp salt
• Coconut cream from this recipe (If you would like a strong coconut flavour, double up and use two cans of coconut milk/cream)
• 1 cup heavy cream, whipped to stiff peaks with 1/2 tsp vanilla essence and 3 tbsp castor sugar. Refrigerate until needed
• For the topping:
• Fresh strawberries, cleaned, hulled and quartered
• Toasted coconut chips/flaked coconut
• Icing sugar to dust

Details

Servings 1
Adapted from sugaretal.com

Preparation

Step 1

For the topping
Fresh strawberries, cleaned, hulled and quartered
Toasted coconut chips/flaked coconut
Icing sugar to dust
Make the tart shell:Preheat oven to 180 degrees C (160 degrees C fan-forced). Spread coconut in an even layer on a baking tray and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes.
Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of an 8 inch tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.
Make the filling
Gently fold in the coconut cream into the whipped cream mixture. Refrigerate until needed. Once the tart shell has cooled, spoon the cream into the shell. Top with fresh strawberries and coconut chips. You can store in the fridge until serving. Dust with icing sugar just before serving.