Coconut tart with plums

Very crispy tart with coconut filling, with sour plums and crunchy coconut crust. I did it for my colleagues from work. This is the first time so many people tasted my cake… I was stressed like during my university exams 😉 It’s not made from the recipe, I just realised I have dessicated coconut, coconut milk and it’s plums’ season – so why not trying something new out? Turned out surprising, light and very tasty. And even if you think plums are not best friends with coconut – you will change your mind after veryfing below recipe.

Bottom of the cake
300g of flour
200g of soft butter
100g of sugar ( Better icing than caster, otherwise it’ll be perceptible)
1 egg, beaten
1 tsp of baking powder
Vanilla extract – a tablespoon
Zest from half of lemon
1-2 tablespoonf of cream – to add moist

Coconut filling
200ml of coconut milk
1 vanilla pudding powder (40 gramms)
200g of cold butter
250ml of milk
100g of sugar (add more if you prefer sweeter)
100g of desiccated coconut
100ml of boiling water

about 300g large plums
A pinch of citric acid

Coconut crust
100g of desiccated coconut
2 tablespoon of butter
3 tablespoons of icing sugar

Knead the dough very fast, combining everything together. Remember, shortbread loathe long hand-kneading (It’s all about our warm hands). You must be quick, but careful. At the end, the structure has to be smooth. Otherwise you will get sad layer. Put in the fridge for at least 1 hour.
Meanwhile do the pudding according to the recipe from wrapping, using only 250ml of milk. In the bowl pour boiling water on the desiccated coconut and leave for absorbing. It’ll become soft and heavenly scented. When pudding’s done (it’ll be thick!), pour coconut milk in (become smooth and more runny). Turn the gas off and carefully start adding butter, mixing from time to time. Add sugar. Combine gently and put in the fridge.
Slice the plums. Put in the large pot, pour a little bit of water (not more than 2 tablespoons!). Heat it up, mixing all the time, for abot 10 mins. Plums must be only heated, not cooked! Should be softer than raw ones, but not mushy. Add a pinch of citric acid. Remove extra water/juice.
CRUST: Put butter on the pan and heat it up. Add desiccated coconut and fry until golden. Add icing sugar and the end and fry for 2-3 mins.
Take the bottom out and spread on the round baking tray. Bake until golden (about 40 mins) in 180 C. Cool down. Spread coconut filling on the shortbread. Put plums on it and coconut crust on the top. Put in the fridge for at least few hours. Decorate using lemon balm. Enjoy!
ciasto 2 ciasto kruche 1 śliwki


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