This time I experimented with the taste of coconut and orange. The result is delicious, reminiscent of Caribbean flavours and evokes a bit of a holiday mood. A tasty baking recipe. It’s a vegan recipe, for the non-vegan version I’ve added alternative ingredients in brackets).
- 125g coconut (or other vegetable) fat
- Pinch of salt
- 2 tbsp linseed + 5 tbsp water (alternatively 1 egg)
- 100g ground almonds
- 125g granulated sugar
- 200g plain flour
For the filling:
- 100ml coconut milk (high fat)
- 100ml orange juice (I needed 2 oranges for this)
- 2 tbsp sugar
- 1 tsp agar agar (vegan gelatin- alternatively 1/2 cake jelly)
- 2 tbsp san apart (vegan cream thickener, alternatively 1 cream thickener)
- 1 orange for garnish
- Mix finely ground flax seeds with water and let stand for 5 minutes.
- Mix the coconut fat with the sugar, then add the almonds, flax mixture, flour and salt. Make an elastic dough.
- Let the dough rest in the freezer for half an hour. Then roll it out thinly and cut out in the size of our tartlet tins.
- Place in the greased tart tins, load the centre with baking peas and then leave to bake at 180°C approx. 25 minutes until golden.
- For the filling, remove the thick part from the coconut (don’t use the liquid part, which tends to settle on the bottom of the tart tin).
- Put this in a bowl with the sugar and the san apart thickener and whisk until stiff.
- Spoon the filling into the cooled tartlets.
- Then wash the orange and cut off thin circles with the peel. Since we are also using the peel, it’s a good idea to use organic oranges.
- Then place the orange rounds on top of the coconut filling.
- Finally, squeeze the juice from 2 oranges. Stir in the agar agar and heat until the mixture thickens.
- Spread on top of the oranges and let set.