These Coconut and Seville Orange Marmalade Tart is the best option for those that prefer something sweet, but not too sweet. The orange marmalade gives it a bitter touch that is instantly balanced by the sweetness of the crunchy coconut.
2. Add the yolk, the egg and the vanilla essence, and whisk until well combined in a fluffy and whiter batter.
3. With a spatula, fold in the flour with patience, making sure not to overmix.
4. Once it’s well combined, cover the bowl and pop it into the fridge for 30 minutes.
Filling:
1. In a medium size bowl, mix the coconut, sugar, and eggs until all the coconut is well covered in the mix.
Assembly:
1. Preheat your oven to 180 ºC and spray a 26-cm tart dish with some non-stick spray.
2. On a floured countertop, roll the shortcrust approximately 1-cm thick.
3. Lay the shortcrust on the tart dish and spread the orange marmalade.
4. Spread the coconut mix on the marmalade and make sure to press it down with a spoon to even it out.
5. Bake for 25-30 minutes, until the coconut is golden brown.
6. Let it cool completely before cutting.
Notes
ASSEMBLY: The orange marmalade should be at room temperature, so it’s easier to spread on the shortcrust. Regarding the quantity, I used a 350 g jar, but this is totally up to your taste.
STORAGE: You can easily store it in an air-tight container at room temperature for 4 days, or a week in the fridge. Or you can also freeze it already baked, cut in squares of any size. You just have to thaw it 30 minutes before eating and done!