Strawberry tart with coconut

Name: Strawberry tart with coconut
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 50 g + 15 g grated coconut; 7-10 Tbsp Fat and flour; 80 g soft half-fat butter; 75 g + 2 easy go. tablespoon sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 80 g Flour; 1 heaped Tsp baking powder; 3-4 Tbsp Milk; 7-10 Tbsp 750 g-1 kg strawberries; 2 packages red glaze

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

50 g + 15 g grated coconut
7-10 Tbsp Fat and flour
80 g soft half-fat butter
75 g + 2 easy go. tablespoon sugar
1 package Vanillin sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
80 g Flour
1 heaped Tsp baking powder
3-4 Tbsp Milk
7-10 Tbsp 750 g-1 kg strawberries
2 packages red glaze

Directions

1
Roast 50 g grated coconut without fat, let it cool down. Grease a springform pan (26 cm Ø), dust with flour
2
Cream 80 g butter, 75 g sugar, vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix flour and baking powder, alternating with the roasted coconut flakes and milk. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 20 minutes. Leave to cool in the mould
3
Close a cake ring around the cake base. Wash and clean the strawberries and then cut them into halves or quarters depending on size
4
Mix 1 packet of cake glaze powder and 1 tablespoon of sugar. Stir in 1/4 l cold water, bring to the boil while stirring. Let cool for about 2 minutes. Spread on the coconut base, cover immediately with strawberries
5
2. prepare the glaze in the same way, spread on the strawberries and chill the cake for about 1 hour. Sprinkle the rest of the coconut flakes on the cake rim