Rhubarb and coconut tart

Ingredients for 1 servings:

• 150 g flour
• 50 g sugar
• 1 pinch of salt
• 1 tsp baking powder
• 1 tsp lemon peel
• 80 g butter, cold
• 4 tbsp water, cold
• 400 g rhubarb
• 50 g sugar
• 50 g desiccated coconut, coarse
• 100 ml milk
• 50 g desiccated coconut, fine
• 20 g sugar
• 3 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

juicy tart for every occasion

Mix the flour, salt, baking powder, sugar, and lemon zest in a bowl. Add the butter in small pieces, rub in with your fingers, and knead into crumbles. Add enough water until the dough is smooth and shiny. Wrap in cling film and let rest in the refrigerator for 30 minutes. In the meantime, wash the rhubarb, peel a little if necessary, and cut into small pieces. Let these pieces sit in a bowl with the sugar until ready to use. Line a tart pan (approx. 24 cm in diameter) with baking paper and preheat the oven to 190°C. Pour the dough into the pan and either roll it out or flatten it evenly with your hands, creating a raised edge. Prick the base firmly with a fork and press the edges down firmly with the back of a fork. Sprinkle coarsely desiccated coconut over the dough, then place the rhubarb pieces on top. Mix all the ingredients for the topping well and pour it carefully and evenly into the pan, ensuring the finely desiccated coconut is distributed throughout. Bake the tart in the oven for about 40-45 minutes, let it cool in the pan, and dust with powdered sugar before serving, if desired. Tip: You can also use other fruits instead of rhubarb.