Coconut tart with peanuts and raspberries
80 - -
Very tasty!!! A sweet filling and crispy crust!!!
Ingredients for Coconut tart with peanuts and raspberries
- Flour - 200 g
- Chicken egg - 3 PCs
- Butter - 100 g
- Coconut shavings - 200 g
- Sugar - 300 g
- Cognac - 2 tbsp
- Vanilla - 1 package.
- Peanuts - 50 g
- Raspberry - 100 g
Step by step instruction of cooking Coconut tart with peanuts and raspberries
From flour, oil and one egg and knead the dough.
Roll out to a thickness of 0.5 cm, put into the form lined with baking paper, making a small "bumpers". Prick with a fork in several places and bake in the oven for 15-20 minutes at 180 degrees.
Prepare coconut cream by mixing sugar, two eggs, coconut, vanilla and cognac. Whip is not necessary!
Finished base get a little cooled, spread coconut cream.
Sprinkle with peanuts. Put into the oven and bake until the top is browned.
Take out, decorate with fresh raspberries.
This tart can be eaten warm, which is very tasty, and, of course, the cold, which is more usual! All a pleasant appetite!