Tuesday, 16 July 2013

STRAWBERRY TART with CARAMEL COCONUT SAUCE

I decided to slow down a little with 'eating everything what I want' as I need to get balanced again. I really miss my fresh juices - I do not have a juicer with me while staying in Manchester. So if anyone knows a place where I could buy some freshly squeezed juices, please let me know :)

In the meantime, I will concentrate on making healthy dishes and using the best ingredients again.


Are you fancy healthy summery dessert? If yes, here it is.




STRAWBERRY TART with CARAMEL COCONUT SAUCE


CARAMEL SAUCE
/ Recipe comes from here /


INGREDIENTS:
  • 1 can of coconut milk
  • 1/2 cup coconut palm sugar

METHOD:

Refrigerate can of full fat (min 80% coconut) coconut milk overnight.

Open that can and separate thick white milk fat from the water. Measure 1/4 cup of the coconut water and transfer to a small saucepan. Place on gas over medium-high heat, add coconut sugar and bring to a boil. Boil for 5-6 minutes whisking only few times.

Then stir in 1 cup of the coconut milk fat or less (it depends on your can of the coconut milk). Reduce heat to medium and boil mixture for 5 minutes (or 8 mins if you have less than 1 cup of coconut milk fat) whisking every some time. Remove from the heat, pour to glass jar or glass container and leave without cover at room temperature to cool. Then refrigerate for minimum 4 hours before using (sauce will thicken). 


TART

INGREDIENTS:
  • 2 cups spelt flour
  • pinch of sea salt
  • 1/2 cup or more coconut palm sugar
  • 170g cold butter
  • 1/2 cup iced cold water
* Original recipe says to use only half of dough.


METHOD:

Place all dry ingredients in a big bowl and mix. Add cold butter and cut it in small pieces using a knife. Then start adding cold water and quickly kneed a dough. 

Refrigerate for minimum half an hour or put to the freezer for 15 minutes. Transfer to round baking tray lined with parchment paper and place again in the fridge.

Preheat the oven to 220-230 C. Before putting tart into the oven prick it with a fork all over the whole surface. Cover with parchment paper and put some dry beans or baking ceramic balls (it will prevent sides of tart going down). Place it into the oven and bake for 10-15 mins. Remove beans or ceramic balls, and bake tart for another 4-5 mins. When ready, leave it on the side to cool.


In the meantime, wash strawberries, remove stems and slice each strawberry.


When tart reaches room temperature, pour caramel sauce and arrange strawberries