Coconut-strawberry tart

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Finely crumble the rusks in the universal chopper, mix with the butter. Place a cake or springform ring (26 cm Ø) on a cake plate. Add the crumb mixture, press it to a flat base, while lifting up a small rim. Put it in a cold place

2. 2

   Soak gelatine in cold water. Wash the strawberries, clean 250 g strawberries, cut in half and put aside. Clean remaining strawberries as well, add sugar and puree finely, stir in soured milk. Whip cream until very stiff. Squeeze the gelatine well and dissolve carefully. Stir in some strawberry cream, then stir everything into the rest of the cream, fold in the cream

3. 3

   Spread the cream on the floor and spread it loosely. Spread the strawberries in the middle. Chill the cake for at least 2 hours. Roast the coconut chips in a pan without fat until golden brown, take them out and let them cool down. Warm up the fruit spread and let it cool down briefly. Remove the cake from the ring and drizzle the fruit spread over it. Sprinkle with coconut chips and dust with icing sugar

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
300 kcal

CARBS
26 g

FATS
20 g

PROTEINS
4 g