Recipes / Dessert
Difficulty Medium
60 MIN
In the oven
10 Portions
Partners
1
Roll out the shortcrust pastry with a rolling pin.
2
With the pastry rolled out, line the Ø 26 cm flan tray, trim the pastry around the edges and prick the bottom.
3
Filling: beat the eggs with the sugar until thick and fluffy.
4
Add the flour, coconut and cream, then flavour with CANNAMELA Oro Line ground ginger.
5
Complete with the grated lemon peel.
6
Pour the filling into the pastry shell and bake at 170° for 20 minutes, then bake for a further 25 minutes with heat only from below.
7
Remove the tart from the oven and the case, then leave to cool.
8
Decoration: clean, wash and dry the strawberries.
9
Divide the strawberries in half without removing the green tuft, then arrange in a radial pattern over the filling.
