Ginger and coconut tartlets
easy
90 mins
90 mins
Ingredients
- 25 g Coconut flake
- 125 g Butter or margarine
- 100 g Sugar
- 7-10 Tbsp pinch of salt
- 2 Eggs (size M)
- 100 g Flour
- 50 g Cornstarch
- 1 TEASPOON Baking Powder
- 3 TABLESPOONS Milk
- 25 g candied ginger
- 1/2 package "Fine Orange Fruit"
- 2-3 TABLESPOONS Batida de Coco (coconut liqueur)
- 2 Eßl orange liqueur
- 7-10 Tbsp Juice of 1/2 each orange and lemon
- 125 g Icing sugar
- 10 Paper baking cups
Directions
- 1
Roast the grated coconut in a pan without fat until golden brown. Pour onto a plate and allow to cool. Mix the fat, sugar and 1 pinch of salt until creamy. Add the eggs one after the other and stir until foamy. Sift flour, starch, baking powder over them and stir in.
- 2
Add milk and grated coconut, except for a little to garnish. Dice ginger finely. Stir the contents of the packet "orange fruit" and 2/3 of the ginger into the dough. Fill the paper baking cups (approx. 5 cm Ø) half with the dough. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Mix orange, lemon juice and liqueur and, except for 2-3 tablespoons, mix with 50 g icing sugar to a thin icing. Remove the tartlets. Prick the surface several times with a wooden skewer. Sprinkle with the juice-liqueur mixture and let it cool down. Stir the remaining icing sugar in the remaining juice until smooth.
- 3
Remove the tartlets. Prick the surface several times with a wooden skewer. Sprinkle with the juice-liqueur mixture and let it cool down. Stir the remaining icing sugar in the remaining juice until smooth. Spread the tartlets with it. Sprinkle with remaining grated coconut and ginger. Results in approx. 10 tartlets
- 4
Per tartlet approx. 1260 kJ/ 300 kcal
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