Here we have strawberries on a coconut cream inside a coconut crust. I am usg desiccated coconut, flaked coconut, fresh coconut shavings and coconut milk. The fruit is left as close to it’s natural state as possible, no glaze, not overly manipulated, an appreciation of what nature has given us.
Following a Mediterranean Diet and reducing the processed ingredients I have used ricotta to make the pastry instead of butter and you will need:
Making the pastry using ricotta instead of butter
100g dedicated coconut
1 heaped spoon unrefined sugar
1 spoon honey
2 drops good vanilla extract
Rind of half an orange
After refrigerating the dough you will need:
3 spoons flaked coconut (lightly toasted)
Sieve the flour
Add the ricotta
Rub it into the flour using your fingertips
Add the coconut and sugar, mix
Add the other ingredients except the water and eggs and mix.
Now add the beaten eggs, mix using a knife.
Then add the cold water, start with three spoons and mix, then add a spoon at a time until you form a dough.
Wrap in cling film and leave in the fridge for half an hour.
Roll out onto a lightly floured surface.
Sprinkle the toasted coconut on to the flour.
Place the dough on top and roll it out.
I use a 23cm loose bottomed tart dish.
Grease the dish.
Roll the pastry around the rolling pin and cover the tart dish.
Pat it around gently to take the form of the dish.
Pierce it all around with a fork.
Trim the edges but leave it hanging over the rim.
Bake at 160C for 35 minutes.
Leave to cool.
Making the coconut filling
1 large can Coconut Milk (400ml)
400 ml milk
100g unrefined sugar
1 heaped tablespoon honey
50g dedicated coconut
2 drops vanilla extract
Rind of half an orange
Separately, 90 g cornflour mixed in 120 ml water
And of course the strawberries, as many or as few as you like ….
Gently heat the first 7 ingredients and bring to a gentle boil stirring with a wooden spoon. Before it reaches boiling point, add the cornflour mix and stir while bringing to a gentle boil. Remove from heat immediately and carry on stirring. Pour over the coconut filling in the tart and leave it to cool down slightly.
Decorate with strawberries before it cools down completely so that they will set in the tart. I also used flaked fresh coconut sparsely, fine shavings in between the strawberries. Place in fridge to chill before removing from tart dish. Serve as it is or you can dust lightly with icing sugar or brush with warm honey for a glaze.
I personally prefer the first option, I like the rustic look, untouched strawberries as nature meant them to be.
Will this be tempting enough for your loved one ?
And click here for the recipe in Maltese