‘The coconut milk filling laced with orange zest is set in a flaked almond crust and simply decorated with hand made Tunisian sweets topped with edible roses and a luscious strawberry to finish it off’
You will need:
After refrigerating the dough you will need:
3 tablespoons flaked almonds
Sieve the flour
Add the ricotta
Rub it into the flour using your fingertips
Add the coconut and sugar, mix
Add the other ingredients except the water and eggs and mix.
Now add the beaten eggs, mix using a knife.
Then add the cold water, start with three spoons and mix, then add a spoon at a time until you form a dough.
Wrap in cling film and leave in the fridge for half an hour.
Prepare a lightly floured surface.
Sprinkle the toasted almond flakes on to the flour.
Place the dough on top and roll it out.
I use a 23cm loose bottomed tart dish
Grease the dish.
Roll the pastry around the rolling pin and cover the tart dish.
Pat it around gently to take the form of the dish.
Pierce it all around with a fork.
Trim the edges but leave it hanging over the rim.
Bake at 160C for 40 minutes.
Leave to cool.
Making the coconut filling
800ml coconut milk
100g unrefined sugar or stevia
1 heaped tablespoon honey
seeds of half a vanilla pod
Grated zest of half an orange
Separately, 90 g cornflour mixed in 120 ml water
Gently heat the first 7 ingredients and bring to a gentle boil stirring with a wooden spoon. Before it reaches boiling point, add the cornflour mix and stir while bringing to a gentle boil. Remove from heat immediately and carry on stirring. Pour over the coconut filling in the tart and leave it to cool down slightly but decorate before it cools down completely.