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.
Total Time
2hr 15min
4.3
3 Ratings
Author: Milk & Cardamom
Servings:
8
Ingredients
•
2
cups
Unsweetened Shredded Coconut
•
2/3
cup
Sweetened Condensed Milk
•
2
cups
Milk
•
1
Tbsp
Vanilla Bean Paste
•
4
Green Cardamom Pods
•
1
pinch
Ground Cinnamon
•
4
Eggs
, separated
•
1/2
cup
Granulated Sugar
•
4
Tbsp
Corn Starch
•
2
Tbsp
Butter
•
to taste
Fresh Mixed Berries
Cooking Instructions
1.
In a large non-stick pan over low heat, toast Unsweetened Shredded Coconut (2 cups) until it turns golden brown.
2.
Add Sweetened Condensed Milk (2/3 cup) and stir until well incorporated.
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!
4.
Cool in the fridge for at least 2-3 hours.
5.
Add Milk (2 cups), Vanilla Bean Paste (1 Tbsp), Green Cardamom Pods (4) and Ground Cinnamon (1 pinch) to a saucepan. Scald the milk over medium heat and set aside.
6.
In a large bowl, whisk together yolks of the Eggs (4)Granulated Sugar (1/2 cup) and Corn Starch (4 Tbsp). 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.
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.
8.
Pour the eggs mixture and Butter (2 Tbsp) 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!
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.
10.
Pour the cream into the coconut crust and smooth out. Decorate with Fresh Mixed Berries (to taste). Refrigerate until ready to serve!
Nutrition Per Serving
CALORIES
414
FAT
24.3 g
PROTEIN
9.4 g
CARBS
40.4 g
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