Coconut and Berry Tart

Ingredients for 1 servings:

• 225 ml milk
• 375 g flour
• 21 g fresh yeast
• 10 g sugar
• 1 pinch of salt
• 100 g sugar
• 170 g sour cream
• 170 g sour cream
• 1 tsp vanilla extract
• 5 eggs
• 250 g raspberries
• 25 g coconut flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

with yeast dough

The recipe is for a 32 cm tart pan; adjust the quantities accordingly for smaller pans. For the yeast dough, warm the milk to lukewarm. Mix the flour with the salt. Dissolve the yeast and sugar in the lukewarm milk and add to the flour. Knead the mixture for 5-10 minutes until a smooth dough forms. Cover the dough and let it rise in a warm place for one hour. Line the tart pan with baking paper or grease it if necessary. If the pan has a removable bottom, baking paper is not necessary. Preheat the oven to 180°C (350°F). Flour the work surface, roll out the dough, and then pour it into the pan, pressing the edges firmly. For the glaze, mix the sugar with the sour cream, sour cream, vanilla extract, and eggs. Spread the raspberries on the base and pour the glaze over them. Finally, sprinkle the desiccated coconut on top. Bake the cake in the preheated oven for about 40 minutes. You can tell that the tart is ready when the icing is no longer liquid and no longer wobbles when you shake the tin.