Coconut "croute à thé"

A recipe from cooking-ez.com

For 1 piece, you will need:

• 1 200 g coconut sweetcrust pastry
• 2 130 g icing sugar
• 3 130 g dessicated coconut
• 4 60 g egg white
• 5 1 tablespoon icing sugar (optional)
• Total weight: 520 grams

Times:

Preparation	Cooking	Start to finish
25 min.	30 min.	55 min.

Step by step recipe

1	Roll out 200 g coconut sweetcrust pastry and line your chosen tin or mould ( rectangular here). Leave the spare pastry overhanging the edges and put to wait in the fridge.
2	Preheat the oven to 390°F (200°C). Put 130 g icing sugar and 130 g dessicated coconut in a large bowl and mix with a whisk.
3	Add 60 g egg white and mix with a spoon. The mixture should be fairly thick.
4	Take the pastry case out of the fridge and trim around the edge.
5	Prick all over the base with a fork or pastry pricker.
6	Fill with a thick layer of the coconut mixture, ensuring it is even and level.
7	Bake for about 30 minutes.
8	Leave to cool on a wire rack. Finish the cold cake with a dusting of icing sugar.

Remarks

The quantity of egg white is fairly flexible: feel free to add a little more or a little less to give the right texture to the filling mixture.

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