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Article
22/05/2015
Coconut and prosecco tart
Electric ovens for bakery products, oven for Genoese focaccia, oven for bread production, DAVID ovens

A lively, tasty and colourful recipe perfect to serve for a summer aperitif that has a sweet and exotic touch. Forni David, in line with the most innovative recipes designed to satisfy the most demanding there is now offering a unique cake that combines unique flavours and explosives, they will attract at first taste. Arrange bowls, rolling pin and cake mould, heat the oven and ready to bake, and then enjoy the special coconut tart and Prosecco. Thanks to David Progress Electric Modular and David World Single Chamber World will be a real success. Once prepared let your imagination go and prepare the most exclusive combinations to serve a dessert that brings the spirit and the scent of an aperitif at the lake!

Ingredients

For the pastry:

  • - 40 g of coconut flour
  • - 260 g of flour
  • - 1 egg
  • - 130 g of butter
  • - 90 g of sugar
  • - 1 pinch of baking soda
  • - 1 pinch of salt

For the coconut cream and prosecco:

  • - 100 g of sugar
  • - 300 g of Prosecco
  • - 100 g of dried grated coconut
  • - 70 g of cream
  • - 12 g of gelatin
  • - 30 g of corn starch
  • - 25 g of icing sugar

Procedure:

First of all made the pastry: mix the flour with sugar, baking soda, salt and mix with butter. Complete with egg compacting the paste quickly. Roll out the pastry to 3-4 mm thick, lined the buttered and floured, trim the edges and Prick the bottom. Cooking in white: protect the dough with a sheet of baking paper, fill with dried beans and bake at 180 degrees for 12 minutes. Remove the beans and paper and bake for 5 minutes, then baked. Put the pastry shell in the refrigerator and in the meantime made the stuffing. Dissolve the starch, sugar and Prosecco, then prepare the cream, stirring constantly. Remove from heat and let dissolve the gelatin already soaked in water and squeezed. Stir in the warm cream to whipped cream with the icing sugar and dried coconut. Pour into pastry shell and place the tart in the refrigerator to harden. Decorated with dried coconut and enjoy!

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