Light White Sweet Fresh Delicious Crunchy Creamy Coconutty 🙂
[hgallery3 id=“1176″ render=“smoothgallery“]
Many recipies are there with sugared, condensed milk, but it is hard to find here where I live. To ignore this fact, I prepared it myself, the recipie will appear here as well 🙂 You will also need a baked pastry case with three layers, which can surely also be hand-made. Duration and difficulty here reflect only values for this tart, if you hand-craft the two special ingredients, it will take you much longer and it will eventually be more complicated.
- Duration: 1h (w/o baking time)
- Difficulty: Easy
Ingredients for a springform pan
For the dough
- baked pastry case with 3 layers
For the filling
- 800g condensed milk, sugared (2 cans)
- 500 ml milk
- 2 egg yolks
- 4 tbl. spoons starch
- 350 g ananas in pieces (1 can)
- 500 ml cream
- 4 tbl. spoons sugar
- 1 pkg. coconut flakes
Open the can with ananas and pour some of the juice over the lowest layer of the dough. You can instantly drink what remains of the juice. Chop the ananas if you bought rings.
Mix the starch with the egg yolks and some milk. Pour the condensed milk and the rest of the normal milk into a pot. Stir in the starch/egg mixture. Slowly heat it up and gently boil it with low heat while constantly stirring. Continue about half an hour until you receive a viscuous liquid. Take it from the fire and continue to stir for a few minutes.
Add half of the sweet milk mass on the lower layer of the dough. Distribute half of the chopped ananas pieces on it. Add the second layer and repeat. Add the top layer.
Now whip up the cream with the sugar and coat the tart with it. Pour coconut flakes over it. Keep in the fridge until eaten.