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.
1. In a medium size bowl, mix the coconut, sugar, and eggs until all the coconut is well covered in the mix.
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.
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!
Coconut and Seville Orange Marmalade Tart https://www.encasacookingspace.com/coconut-seville-orange-marmalade-tart/