More Great Recipes: Tart

Torte


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 eggs
1 14-oz. can of sweetened condensed milk
7-ounces unsweetened coconut flakes
small handful of crystallized ginger
small handful of sugar
1 teaspoon of vanilla extract (if desired)
1 cup of ginger marmalade, for topping
Two apricots, cut into thin slices, for garnish.


Preheat oven to 350°F. Grease and flour a 9-inch pie dish,


preferably using butter.




In a blender, combine the eggs, condensed milk, coconut, sugar, and


ginger until smooth. Pour into pie plate, and put into preheated


oven. Bake until a toothpick inserted in the middle comes out clean,


about 45 minutes. Allow to cool.




Once the pie is cool to the touch, unmold it. Cover the pie with


ginger marmalade and slices of apricot.



Comments


You can substitute the dry ingredients with other nuts (coconut,


pecans, walnuts, etc.). I've used pecans and covered the cake with


dark chocolate. Also, I've used pinenuts, decorating the cake with


white chocolate or pistachios with caramel-topping. Add one


teaspoonful of vanilla, coconut, almond or other appropriate extract


if desired.


Pairs Well With


Notes

A dash of local for every season
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