Klappertaart or literally means coconut tart is a Dutch influenced dessert from Manado, North Sulawesi. Despite its name coconut tart, but the texture of this dessert more liked baked custard. Some recipe whip the white egg separately and then fold it over the custard, while another recipe use the white egg to make meringue, put it on top of the custard and bake twice.
- 500 ml milk
- 50 gram all-purpose flour
- 30 gram corn starch
- 3 eggs yolk, whipped
- 50 gram butter
- 150 gram young coconut
- 175 gram sugar
- 3 tablespoon condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon rhum extract
- Raisin or sultana
- 50 gram canarium nuts, chopped
- Preheat oven to 180 C
- In a large heavy sauce pan over medium heat, bring milk to simmer
- Put egg yolks in a large bowl, add sugar and whisk until pale and thick. Add cornstarch and flour, mix well.
- Slowly pour 1/4 part of the hot milk into the egg mixture to temper the eggs, whisking as you go. Then pour the remaining milk in a slow stream, whisking milk mixture constantly. Beat until all the ingredients are well combined.
- Transfer custard to the saucepan, add butter and set it over medium low heat. Whisk constantly and vigorously until the mixture thickens. Add vanilla extract, rhum, raisins, coconutand chopped canary nuts, and mix well to combine. Remove from heat.
- Pour the mixture into a cake pan or small ramekins and garnish with canary nuts and raisins. Bake at 180 C for 30-45 minutes depending on the size of pan or ramekins.
- Allow to cool to room temperature and then refrigerate until set and chilled.