MASSA
Delícia Supreme 200 g
Sugar 55 g
Yolk 1 unit
Vanilla essence 3 ml
Grated coconut 15 g
Grated Brazil nuts 25 g
Wheat flour 120 g
Wheat-free cream 200 ml
Water 65 ml
CREAM
Sugar 160 g
Claras 4 un
Colorless gelatine 15 g
Cream of milk 100 ml
Coconut milk 200 ml
COVERING
Sugar 160 g
Water 165 ml
DECORATION
Water 85 g
Sugar 160 g
Brazil nut 70 g
MASSA
1. Beat the Delícia Supreme margarine, sugar, egg yolk, essence, coconut and chestnuts in a mixer until they form a cream.
2. Remove from the mixer and gradually add the wheat flour, mixing it in with your fingertips.
3. Pour the batter into a tart tin, distributing it over the entire surface and bake in a preheated oven at 180ºC for 30 minutes.
4. Remove from the oven and set aside.
RECHEIO
5. In a bowl, whisk together the cream, coconut milk and sugar.
6. Separately, beat the egg whites until stiff peaks form and gently stir into the cream.
7. Add the gelatine, already hydrated in water, and mix well.
8. Place it inside the baked pastry and refrigerate for at least 1 hour.
COVERY
9. In a saucepan, heat the sugar and water over medium heat until they form a caramel.
10. Add the margarine and cream and mix well until smooth.
COVERY
11. Heat the sugar and chestnuts in a pan until they form a caramel.
12. Pour the mixture onto a baking stone and leave to cool.
