Coconut Milk and Strawberry Tart
Coconut Milk and Strawberry Tart
Ingredients
- 1/4 cup (60 ml) unsalted butter, melted
- 1 tablespoon (15 ml) honey
- 1 1/4 cup (310 ml) Graham cracker crumbs
- 4 teaspoons (20 ml) powdered gelatin
- 1/4 cup (60 ml) water
- 4 egg yolks
- 2/3 cup (150 ml) sugar
- 1 can 14 oz (398 ml) coconut milk
- 1 cup (250 ml) 35% cream, whipped
- 1/2 cup (125 ml) honey
- 1/4 cup (60 ml) water
- 1 cinnamon stick
- 1 orange slice
- 2 cups (500 ml) Ile d’Orleans strawberries, cut into quarters
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 23-cm (9-inch) springform pan with parchment paper.
- In a bowl, combine all the ingredients. Pour into the pan and press lightly at the bottom. Bake for 8 minutes. Allow to cool. Wrap the base and sides of the pan with aluminum foil, letting it hang upward.
Coconut Milk and Strawberry Tart