A creamy tart made with vanilla mascarpone, with red fruits, on a coconut rock-style tart base.
Recipe type: Dessert, Snack
Kitchen room: French
Coconut pie shell
Preheat the oven to 180 ° traditional heat. Lightly butter a rectangular pie dish (mine is 36x10cm).
In a bowl, combine the whipped egg whites, coconut and powdered sugar until you get a kind of malleable paste and a little sticky (like making coconut rocks). Press this dough into the bottom of the mold and on the sides, then bake for 30 minutes (cover halfway through cooking).
Separately, whip the mascarpone, powdered sugar and vanilla. Gradually add the milk to obtain an airy, firm whipped cream texture.
Fill a pastry bag with this mixture and garnish the cooled pie shell.
Decorate with red fruits then keep cool until tasting.
By Lilie bakery
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