Coconut shortcrust pastry with citrus cream, preparation
1) Prepare the pastry. Collect the flour in the blender with the cold butter into small pieces and a pinch of salt: turn on the appliance and reduce into fine crumbs. Add the dehydrated coconut, sugar and lightly beaten egg yolks with the lemon zest and blend for a few more moments.
2) Transfer to the work surface and work briefly with your hands to get one smooth dough ball; wrap it in plastic wrap, crush it a little and put it in the fridge a rest for 1 hour.
3) Roll out the pastry on the lightly floured surface (soften it with a rolling pin if it has hardened too much) and coat one rectangular mold (28×18 cm); prick the bottom with a fork, lined with a sheet of baking paper wet and wrung out and filled with porcelain balls (or dried beans).
4) Bake the base in a preheated oven a 180 ° for 15 minutes, then carefully remove balls and paper and do dry for another 10 minutes.
5) Prepare the cream. Work the eggs and yolks with the sugar and corn starch, then iIncorporate the juice of warmed oranges and lemons.
6) Put on the fire on a very sweet flame and cook until the cream changes consistency, thickening.
7) Add the butter into small pieces, let it melt and, after a couple of minutes, remove from the heat.
8) Pour the cream into the pastry base and cook in the oven for another 20 minutes, lowering the temperature at 170 °.
9) Transfer to a wire rack and let the tart cool completely, then pass in the refrigerator for at least 2 hours.
9) Before serving, decorated with stars made from slices of oranges and a sprinkling of dehydrated coconut.
