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Kiwi & coconut tart
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 355
  • Fat about 20g
  • Carbohydrates about 39g
  • Protein about 4g
This is needed
This is needed for 8 piece
Shortcrust pastry base
  • 1 rolled shortcrust pastry (approx. 32 cm in diameter)
  • 3 tbsp coconut flakes
  • 1 tbsp sugar
Coconut vanilla custard
  • 4 dl coconut milk
  • 4 tbsp sugar
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 0.5 tsp agar-agar (morga) (e.g. Morga)
Kiwi topping
  • 6 kiwis, sliced
  • 2 tbsp sugar
  • 1 tbsp lemon juice
Tools
  • One tart tin (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Shortcrust pastry base
Roll out the pastry, sprinkle with the coconut flakes and sugar, roll with a rolling pin. Transfer the pastry to the prepared tin. Prick the base firmly with a fork.
To bake
Approx. 35 mins. in the centre of an oven preheated to 180°C. Remove and leave to cool.
Coconut vanilla custard
Combine the coconut milk with all the other ingredients up to and including the agar-agar, mix well. Bring to the boil over a medium heat, stirring constantly. Reduce the heat and simmer for approx. 2 mins. Remove the pan from the heat, allow to cool a little. Remove the vanilla pod.
Kiwi topping
Stir the custard until smooth, spread over the tart base, chill for approx. 20 mins. Carefully mix the kiwis, sugar and lemon juice, leave to infuse for a moment. Arrange the slices of kiwi on top of the custard so that they overlap slightly.