Coconut & Raspberry Tart by @chiara_serpaggi
8 servings
πΏ
1 bunch
Cress
π
150 g
Fresh Raspberries
π°
240 ml
Coconut Chantilly
π
120 ml
Raspberry Gel
π
120 ml
Coconut Lime Gel
πͺ
1
Coconut Biscuit
πͺ
1
Coconut Crisp
π°
1
Almond Coconut Sweet Dough
Preparation Steps
Step 1/7
Prepare the almond coconut sweet dough and bake it in the oven at 350Β°F (175Β°C) for 20 minutes.
Step 2/7
Mix the coconut crisp ingredients and bake until golden brown.
Step 3/7
Prepare the coconut biscuit and bake it until firm.
Step 4/7
Make the raspberry gel and coconut lime gel, then let them set in the fridge.
Step 5/7
Whip the coconut Chantilly until light and fluffy.
Step 6/7
Assemble the tart by layering the baked dough, coconut crisp, coconut biscuit, raspberry gel, and coconut lime gel. Top with fresh raspberries and coconut Chantilly.
Step 7/7
Garnish with fresh cress before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
350 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
30 minutes
Cooking
45 minutes
Overall
1 hour 15 minutes
Difficulty
Level
Medium (2/4)
Steps
7 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chiara_serpaggi
Origin
Cuisine
French
Geographic
France, Γle-de-France
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos