Peach and Coconut Tart | Casinetto's Kitchen
Spend Over Dhs. 150.00 to qualify for free delivery
Spend Over Dhs. 150.00 to qualify for free delivery

Peach and Coconut


For the base:


For the filling:

  • 2 eggs

  • 75g caster sugar

  • 35g all-purpose flour

  • 40g desiccated coconut

  • 75g unsalted butter, chopped

  • 4 medium nectarines (500g) (or you can use peaches)

  • 1 tablespoon caster sugar, and some extra

  • 25g freshly grated coconut

  • Sweet shortcrust pastry


Directions for the Base:

  • Place the flour, sugar, and butter in a food processor (or knead by hand) and process until the mixture resembles fine breadcrumbs.

  • Add the egg yolks and process until a dough just comes together. Bring the dough together to form a ball. Refrigerate the pastry for 30 minutes.

  • Roll out the dough between 2 sheets of non-stick baking paper to 4mm thick.

  • Preheat the oven to 180°C. Line a 22cm loose-based fluted tart tin with the pastry.

  • Trim the edges and prick the base with a fork. Line the pastry case with non-stick baking paper and fill with baking weights or beans.

  • Bake for 10–12 minutes until golden. Remove the paper and weights.


Directions for the filling:

  • Place the eggs and sugar in a food processor (or mixer) and blend for 5 minutes until pale. Add the flour and desiccated coconut and process to combine.

  • Melt the butter. Add the butter to the coconut mixture in a thin, steady stream and process for 2 minutes or until well combined.

  • Decrease the oven temperature to 160°C. Spoon the coconut mixture into the pastry case and spread evenly.

  • Place the nectarines and extra sugar in a medium bowl and toss to combine. Arrange the nectarine over the tart filling, sprinkle with the fresh coconut and bake for 35-40 minutes or until golden and cooked through.

  • Allow the tart to cool completely in the tin before placing on a cake stand or plate to serve.

Buon Appetito

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