We could call it, the challenge coconut tart! It was launched by Amelia and Deborah about one of their legendary dessert, Tarte coco du restaurant The King of Coffee the rue Lecourbe. There is a debate about its texture which is between pie and cake and especially the presence or absence of a pastry underneath. The pie is not home, it was impossible to submit the matter to the cook. So I was enjoying the cake in question, and I took up the challenge of creating a recipe that would approach it. One clue to help me in my quest: the list of ingredients collected by Amelie after a long investigation (diversion of a server, recovery of the packaging of the dessert in the trash...). Here is the recipe I created at the end of this epic challenge. The pie was the opinion of all very good but the texture is different from that of the King of Coffee, investigation to continue so!
Serves 6/8 people
- 1 pastry sweetened coconut (or a pastry)
- 2 eggs
- 200g coconut powder
- 100g butter
- 100g sugar
- 20cl cream
- 3 tbsp plain flour
- 1 pinch of salt
Pre-heat the oven to 180°C/Gas 4.
Prepare the coconut batter: Melt butter and let cool a few moments. In a bowl, whisk eggs and sugar until the mixture whitens. Add melted butter and coconut, flour and a pinch of salt and mix gently.
Add the cream and mix nouveau.Etaler the pastry sweetened coconut in a pie pan and prick the bottom with a fork. Pour the coconut to the batter, well spread and smooth with the back of a spoon.
Bake (the lowest possible) for 40 minutes at 180 degrees until top of pie is golden and just cooked dough (effectively monitor and cover with a sheet of aluminum foil at the end of cooking if necessary).
Let cool and serve with melted chocolate.
Pastry sweetened with coconut
Cooking: depending on usage
Serves 1 pie
- 250g plain flour
- 110g unsalted butter, cut into small pieces
- 1 large egg (or 1 small egg 1/2) beaten
- 50g sugar
- 4 tablespoons coconut powder
- 1 pinch of salt
Put the butter, flour, coconut powder, sugar and a pinch of salt in the bowl of a food processor or in a bowl and work the mixture until it is sanded.
Add egg and mix again and form a ball pâte.Emballer dough in plastic wrap and let stand at least 15 minutes 1:30 to réfrigérateur.Sortir the dough before use.
Knead slightly, then lower it with a rolling pin on a lightly floured surface.