Although it´s the end of August, I´m not going to give up summer and I will have it at least on the plate. After all, nectarines can be bought in any summer time and you can make this nectarine coconut tart with cream cheese and whipped cream filling. This dessert is pure summer for me, the only thing left is to lie down somewhere outside with sun glasses on your nose and eat coconut and nectarines. Also its consistency implies that it is summer dessert, cream cheese and whipping cream creates light creamy taste. Tart is made from only a bit of coconut so nectarines are in great balance and coconut taste isn´t too bold. But if you´re not up to nectarine coconut combination (which would be shame), you can leave coconut from dough and alternate it with flour and you don´t have to use any coconut in filling. In the end you can decorate tart as you like, fantasy has no boundaries 🙂
- Dough:
- 200 g all-purpose flour
- 50 g shredded coconut
- 125 g butter
- 75 g icing sugar
- 1 egg
- A pinch of salt
- 30 ml cold water
- Filling:
- 400 ml whipping cream
- 250 g cream cheese
- 3 tbsp shredded coconut
- 7 tbsp icing sugar
- 4 peeled pitted nectarines
- 1 package of gelatin powder (20 g)
- Water
- 2 – 3 not peeled nectarines
-
Mix and combine flour with coconut, butter, icing sugar, egg, water and salt. Process it using hands or mixer. Put the dough in a refrigerator for half an hour or an hour.
-
Take the dough out, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
-
Bake it on 180 degrees for 20 minutes or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool.
-
Filling:
-
Whip whipping cream. Add cream cheese and icing sugar and whip again.
-
Smash 2 nectarines into puree using a fork. Cut 2 nectarines into cubes.
-
Prepare gelatin powder according to directions – mix it with a few tablespoons of water and let it melt. Then incorporate smashed and cut nectarines, stir well and pour gelatin mixture into the cream cheese mixture.
-
Mix it all and add coconut.
-
Pour filling on baked dough and put it in the refrigerator over the night.
-
Top it with remaining not peeled nectarines before serving.
baking pan - 28 cm
No Comments