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RECIPE
11 INGREDIENTS10 STEPS2HR 15MIN

Spiced Fruit Tart

4.3
3 Ratings
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Milk & Cardamom
I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
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This fruit tart is a mixture of Indian and French desserts. The crust is made from coconut burfi/ kopra pak/ coconut fudge. Coconut fudge is a traditional Indian dessert served during festivals and other celebratory occasions.

2HR 15MIN

Total Time
Milk & Cardamom
I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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2 cups
Unsweetened Shredded Coconut
2/3 cup
Sweetened Condensed Milk
2 cups
1 Tbsp
Vanilla Bean Paste
4
Green Cardamom Pods
1 pinch
Ground Cinnamon
4
Eggs , separated
just the yolk
1/4 cup
2 Tbsp
to taste
Fresh Mixed Berries
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Nutrition Per Serving
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CALORIES
414
FAT
24.3 g
PROTEIN
9.4 g
CARBS
40.4 g

Directions

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Step 1
In a large non-stick pan over low heat, toast Unsweetened Shredded Coconut (2 cup) until it turns golden brown.
Step 2
Add Sweetened Condensed Milk (7 ounce) and stir until well incorporated.
Step 3
Let the mixture cool down for 10 minutes. Using your hands, press the coconut fudge into a greased tart pan. Keep the crust thin, otherwise it'll be a whole lot of coconut!
Step 4
Cool in the fridge for at least 2-3 hours.
Step 5
Add Milk (2 cup), Vanilla Bean Paste (3 teaspoon), Green Cardamom Pod (4) and Ground Cinnamon (1 pinch) to a saucepan. Scald the milk over medium heat and set aside.
Step 6
In a large bowl, whisk together yolks of the Egg (4) Granulated Sugar (1/2 cup) and Corn Starch (1/4 cup). It'll be a bit tough in the beginning, but it will loosen up as you mix. Keep whisking until the mixture is pale yellow/white and thick.
Step 7
Temper the yolks by adding 1/2 cup of the scalded milk to them. Whisk continuously for 1 minute to prevent the egg from cooking.
Step 8
Pour the eggs mixture and Butter (2 tablespoon) into the saucepan with the rest of the milk. Heat this on medium-high heat while whisking continuously. The pastry cream will thicken as the cornstarch is activated by the heat. It'll take a few minutes, but you'll know when it happens!
Step 9
Once the cream thickens, pour the pastry cream through a sieve into a bowl. This will give you a nice smooth cream. Place a piece of plastic wrap directly on top of the cream to prevent a skin. Refrigerate the cream until cool.
Step 10
Pour the cream into the coconut crust and smooth out. Decorate with Fresh Mixed Berries (to taste). Refrigerate until ready to serve!

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Nutrition Per Serving
Calories
414
% Daily Value*
Fat
24.3 g
31%
Saturated Fat
18.1 g
90%
Trans Fat
0.0 g
--
Cholesterol
113.6 mg
38%
Carbohydrates
40.4 g
15%
Fiber
5.1 g
18%
Sugars
32.1 g
--
Protein
9.4 g
19%
Sodium
101.5 mg
4%
Vitamin D
0.5 µg
2%
Calcium
175.7 mg
14%
Iron
0.5 mg
3%
Potassium
314.3 mg
7%
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