Coconut Egg White Tart
Votes: 5
Time: 45 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Coconut tart made with egg whites - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Coconut base
- 3 and 1/3 cups unsweetened coconut flakes
- 3 egg whites from category CO eggs
- 1.5 cups powdered sugar
- 3/4 tsp vanilla extract
Orange filling
- 4 egg yolks from category CO eggs
- 400 gr. condensed milk
- 1/2 tsp orange oil or extract
- 1/2 cup orange juice
- Zest of 2 oranges
We recommend
Recipes with similar ingredients: condensed milk, powdered sugar, coconut flakes, vanilla extract, Orange zest, eggs
Cooking the dish according to the recipe:
- For the base: Preheat oven to 190°C.
In a medium bowl, combine 3 1/3 cups coconut, egg whites, powdered sugar, and vanilla. Lightly press this egg white mixture into the sides and bottom of a greased 9-inch tart pan to form the crust. - Bake the crust until the bottom is light brown and the edges are golden brown, about 10 minutes. Let cool on a wire rack. Reduce the temperature to 325°F (160°C).
For the orange filling: While the crust is cooling, combine the egg yolks, condensed milk, orange extract, butter, orange juice, and zest in a medium bowl. Spoon the filling into the cooled crust and bake until set, about 15 minutes. Cool on a wire rack, then refrigerate.
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