- wheat flour - 1 cup (and 2 tablespoons)
- coconut chips - 1/2 cups (plus 1 tablespoon)
- cane sugar - 1/2 cup (plus 1 tablespoon)
- sea salt - 1/4 teaspoons
- melted butter - 6 Art. spoons
- coconut shaving - 1 1/2 cups (filling)
- cane sugar or light brown sugar - 6 Art. spoons (filling)
- large egg whites - 3 Pieces (stuffing)
- fresh blackberries - 180 Grams (filling)
- pistachios - 1/4 Glass (stuffing)
1. Preheat the oven to 175 degrees with a pan in the middle of the oven. Pull a round or square cake shape with parchment paper. Well oil the parchment and set aside. Mix the wheat flour, coconut shavings, sugar and salt in a bowl. 2. Stir with melted butter until it evenly mixes with the dry ingredients. Lay the resulting mixture into a prepared mold and press it against the surface to form a hard, flat layer, like a biscuit. Bake for 15 minutes, until lightly golden in color. Take out and cool for a few minutes while you are preparing the filling. 3. Mix the coconut shavings, sugar and egg whites. Evenly put the blackberries cut in half over the chilled crust. 4. Lay the coconut mass on top. Bake for 20-25 to the top of the bronze color. 5. Allow the tart to cool, decorate with crushed pistachios and cut into slices or small squares.
Servings: 12