I do not know what you like best about this cake, the delicious rhubarb and strawberries filling or its fine and tasty coconut pastry that is almost addictive. In any case, I assure you that the combination of the two things will charm you! But it does not end here, all covered with coconut meringue, because with merengue everything tastes better;)
Time to put your feet back on the ground and make normal recipes, no giant donuts or mega cakes for today. I enjoy much more doing those things so monstrous but when it comes to eating, I prefer a thousand times this type of cakes with fruit.
Well, I’m not sure rhubarb can be classified as fruit, but hey for the use that give it, to me it is. You have already told me that in Spain it is very difficult to find it, that is why I am a bit sorry to make recipes with it But I can not resist, I love it and now that we are in full season I have to tuse as much as I can.
I love its sour taste and I love the color it leaves in any cream or dough where you use it. In addition to this recipe to give it a slightly more intense color I have added strawberries, since only using rhubarb would be much clearer. And the strawberries and the rhubarb are the perfect match !! The recipe of the coconut pastry is something that I recommend you try, even if it is with another type of cake. You will really love it !! It is much better than any traditional pastry, of course, if you like coconut.
And if you do not find rhubarb you can make the recipe using strawberries and lemon for example, in the end the key is to combine acid with sweet to create the delicious contrast of this cake. Well, today short post, easy recipe and photos a little boring, so you do not say that I get heavy and I make them very long: P
Rhubarb and Coconut TartImprimir Receta
- COCONUT PASTRY:
- 100 g coconut flour
- 100 g plain flour
- 1 Tbsp sugar
- 110g unsalted cold butter, cubed
- About 2 tbsp iced water
- RHUBARB FILLING:
- 500g trimmed rhubarb, cut into 3cm pieces
- 200 g fresh strawberries
- 160g sugar
- Grated zest and juice of ½ orange
- 4 Tbsp cornstarch
- 4 egg yolks (use the whites in the meringue)
- 50g coconut oil, melted
- COCONUT MERINGUE:
- 3 egg whites
- 175 g sugar
- 40 g desiccated coconut
To make the coconut pastry, mix the coconut flour with the wheat flour and sugar. Add the cold butter and using your fingers mix until you get a dough in the form of crumbs. Add the water and knead until it is integrated, do not knead for a long time so that the dough does not overheat. Make a ball with the dough, cover with a film and refrigerate for 20 minutes.
Preheat the oven to 180ºC. Using a roll, stretch the dough on a floured surface until it has the dimensions necessary to cover the cake mold. Handle the dough carefully as it is very brittle. Place the pastry in the cake mold, smooth the base and trim the edges. Refrigerate for at least 30 minutes.
Cover the tart with baking paper and stuffed with chickpeas or ceramic balls to bake. Bake for about 15 minutes simply to make the dough crunchy. Take out of the oven and let it cool down.
Prepare the filling by mixing the rhubarb with strawberries, sugar, zest and orange juice in a saucepan. Cook for about 20 minutes, until you have a jam-like mixture. Grind the mixture and pass through a strainer to remove the rhubarb fibers.
In a bowl mix the sugar with the cornstarch and add a small part of the rhubarb puree to make a paste. Add the rest of the rhubarb puree and heat again to the fire mixing constantly until it reaches a boil. Remove from the heat and incorporate the egg yolks mixing quickly so that they are not cooked and the coconut oil.
Pour the cream into the cake and bake at 170ºC for about 30 minutes, until it hardens. Allow to cool completely while preparing the meringue.
Whisk the egg whites with the sugar until hard peaks. Incorporate grated coconut and mix in wrapping motions until evenly distributed. I have not used it to cover the whole cake because I wanted the cream to be shown in the photos. But with this amount of meringue you can cover the whole cake and then you can bake 10 minutes more for the meringue to golden or use a torch to caramelize it.
Everything except the meringue can be made the day before.