Coconut Klappertaart

Klappertart has been my 'really-want' dessert to make for a while, but I never got a chance to make it. Now at last, my very first ever Klappertart and I'm quite proud of myself with the result. The texture resembles custard dessert covered with meringue and topping with almond and raisin. Obviously will make this over and over again.

Klappertaart is a Dutch-influenced Indonesian dessert originally from Manado, North Sulawesi. Literally Klappertaart means 'coconut tart' and surely the main ingredient of this tart is coconut; both the water and the young flesh coconut. This tart may looks like overly creamy, but they are actually lighter than you think. The coconut's water make this tart fresher.

COCONUT KLAPPERTAART

With almond and raisins topping

Serve 12-14

Ingredients :

4 egg yolks

100 g melted butter

125 g plain flour

175 g powdered sugar

50 g powdered milk

600 ml fresh coconut water

fresh young coconut flesh from 3 coconut

1/4 tsp salt

1/2 tsp vanilla extract

50 g raisins

50 g almond

for topping :

3 egg whites

50 g granulated sugar

1/2 tsp cream of tartar

1/2 salt

raisins and almond for garnish

Instructions :

Stir together egg yolks, flour, powdered milk, powdered sugar, fresh coconut water, melted butter, vanilla and salt until combine well. Cook the batter with medium heat until thicken. Remove from heat. Add fresh young coconut flesh, almond and raisins to the batter. Set aside.

For meringue topping : whisk egg whites, add cream of tartar, sugar and salt gradually, whisk again until stiff peak form.

Pour the batter into the molds, covered with meringue batter and add raisins and almond on top.

Bake in medium heat (180 C) for 10 minutes. Serve while still hot or put in fridge if you like to eat them cold.