The only thing you could use here is a 11 x 8 inch fluted removable bottom tart pan OR simply use a 14 x 5 inch tart pan.
This is a yummy way to start the day…add a couple pieces of bacon/sausages, fresh juice and steaming coffee and you have it made and those at the table will be drooling. Yup! It’s a winner.
- 6 cups flakes (crushed) You pick whatever flakes you want – but not sugar coated
- 1/3 cup melted butter
- 3 tbsp. dark brown sugar
- 1/4 tsp. ground cinnamon
- 1 envelope unflavoured gelatin
- 1/4 cup water
- 1/2 cup finely chopped pistachios
- 1 1/4 cup thick yogurt (Greek style)
- 1/2 cup whole milk
- 1/4 cup liquid honey
- 1 tsp. pure vanilla
- 4 – 5 ripe Bartlett pears, cored, sliced thin, not peeled
- 1/2 cup lime marmalade (not too hard to find, but it is available)*
Preheat oven to 375 degrees. In a medium bowl combine the crushed flakes, butter, brown sugar and cinnamon.
Press into the bottom and up the sides of the tart pan. Bake for 9-10 minutes until it turns a nice golden brown. Cool on a wire rack.
While this is baking, pour the water into a glass measuring cup and sprinkle the gelatin over the top. Let stand for 5 minutes to soften and place in the microwave on high for 15 seconds, stir twice. Make sure it has all dissolved and then add the yogurt, milk, honey, pistachios and the vanilla. Pour this into the tart pan and refrigerate overnight. Be sure to cover with plastic wrap so a scum doesn’t form.
In the morning, remove from the fridge and let warm to room temperature (about 20 minutes). Remove from the tart pan and now lay out the thinly sliced pears in a pretty pattern. Warm the marmalade and generously spoon over the pear slices to avoid discolouration and, for a garnish, sprinkle grated lime zest down the center of the tart.
To serve, place a slice of the tart in the center of the plate, add a couple slices of bacon or sausages and away you go.
* You can find the lime marmalade in Safeway, or any major grocer in your area. Also there are other varieties such as a ginger marmalade (totally scrumptious), a lemon marmalade….it doesn’t have to be orange, and that is the point.
YUMMY!
Toasted Coconut/Lime Loaf
To start with, CAREFULLY toast the coconut. Put the flakes on a baking pan and in a 350 degree oven and watch it for about 5-6 minutes. It will burn very quickly if you don’t watch it. You want this to be barely browned.
- 2 cups flour
- 1 cup sugar
- 2 tsp. baking powder
- pinch of salt
- 1 egg
- 1 cup coconut milk
- 1/3 cup melted butter
- 1 cup flaked coconut, lightly toasted
- 3/4 cup lime marmalade, melted*
- 1 tbp. lime marmalade, melted
- 1/4 cup chipped coconut, toasted
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of a loaf pan and set aside.
In large bowl, sift together the flour, sugar, baking powder and salt. Stir in the milk and melted butter. Stir with a wooden spoon until just moistened. Fold in 1 cup of the toasted coconut.
Spoon 1/3 of the batter into the pan. Spoon one half of the marmalade over the batter. Repeat with the remaining batter and marmalade, ending with the batter.
With a thin melta spatula, swirl through the batter – just once! You do not want to mix this up too much. Bake for 55-58 minutes until a wooden toothpick inserted comes out clean.
Cool on a rack. Wrap in palstic wrap and store on the counter overnight before slicing.
Before slicing, brush the top of the loaf with the melted tbsp. of marmalade and sprinkle with the coconut.
Yummmy!
* To melt the marmalade, put in a heat-proof bowl in the microwave. On high for about 45-50 seconds, stir every 15 seconds.