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Friday 5 december 2008
11:19
Find in our guide
Desserts
to read : culinary lexicon
Banana Cake
Banana Custard Tart
Banana Flambé
Banana Fritters
Banana Jam
Banana Jam with Rum
Banana tart
Black chocolate mousse and vanilla pear by Brigitte Grondin
Breadfruit Jam
Chocolate and Candied Papaya
Cinnamon and Rum Bananas
Cinnamon Biscuits
Coconut Custard Tart
Coconut Ice Cream
Coconut Nest (Coconut Biscuit) - South Africa
Coconut Tart
Colle Coco
Colodan
Grilled Bananas
Guava Jelly
Iced Lychee Mousse
Lime Mousse
Mango Jam
Mango Mousse
Mango Parfait
Mango Sorbet
Manioc Cake
Meringue-topped Coconut Tart
Pawpaw Jam
Pineapple Cake
Pineapple Flambé
Pineapple Fritters
Rochers Coco
Souffléed Vanilla Omelette
Sweet Potato Cake 1
Sweet Potato Cake 2
Victoria Pineapple, vanilla pod and confiture de lait
Meringue-topped Coconut Tart
rating :
temps de préparation :
temps de cuisson :
Ingredients :
-150g grated coconut
-400g of shortcrust pastry
-0.5 l custard
-2 egg whites
-1 pinch salt
-juice of 1/2 lemon
-150g icing sugar
Method :
Spread the pastry out in a pastry case and prick it with a fork. Mix the custard together with the grated coconut and spread onto the shortcrust pastry. Bake for about 15 to 20 minutes. Meanwhile, beat the eggwhites until stiff with a pinch of salt and the lemon juice. During the process, gradually add two tablespoons of icing sugar. The meringue is ready once you can turn the bowl upside down without the mixture coming out. Take the pastry out of the oven, spread the meringue over the pastry and sprinkle it with the leftover icing sugar. Place it under the grill until the meringue is slightly golden.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
