Tembeleq – a coconut pudding that trembles or jiggles when touched ❤ It is a dessert of Puerto Ricon origin. Tembeleq (tem-bleh-keh) means ‘to jiggle’ in Spanish. It is a light and sophisticated dessert that involves very few ingredients and cooking. I have given a little twist to this very popular dessert, the Tembeleq here is poured in a Tart shell made with Dates and Almonds. No added sugar or fat has been used in the Tart shell. The result is a lite and inviting dessert.
Coconut Milk Tart
Ingredients
- 1.5 cups good quality seedless Dates, roughly chopped
- 1.5 cups + 2 tablespoons Almond meal
- 1/4 teaspoon dried Ginger powder or
- 1/2 teaspoon vanilla extract
- 3 cups thick Coconut milk
- 1/4 cup Sugar, or to taste
- 1/4 cup corn Flour
- 1 teaspoon Lemon/lime zest
- A pinch of Salt
- seasonal fruits to garnish, tropical fruits go well
Instructions
In a food processor or mixer-grinder jar, add the chopped dates and grind to puree them, now add the almond meal, vanilla or dried ginger powder and grind to have a homogeneous mixture. The mixture will form a dough ball.
Evenly spread the Date-Almond mix on the base and sides of a lightly greased 8-9 inch loose bottom tart mould. Make sure the mixture is spread neatly on the base and the edges of the mould. Refrigerate it for 1-2 hours.
To prepare Tembeleq, mix the cornflour with 1/2 cup coconut milk.
In a thick bottomed saucepan heat the remaining coconut milk, salt and sugar on a very low flame. Make sure to stir continuously.
Add the lemon zest to it.
Once the milk heats up, add the cornflour+coconut milk mixture. Mix well.
Cook on a low flame until the mixture thickens.
Turn off the flame. Cover with a cling film so that no skin forms on the top and let it cool down a little.
Bring the tart mould out of the refrigerator, sprinkle 2 tablespoon almond meal on the top. Now pour the Tembeleq over the prepared Date-Almond tart shell.
Tap a couple of times to spread evenly.
Refrigerate for 5-6 hours.
Garnish the Tembeleq tart with fruits of you choice.
It will be easy to un-mould the tart when it is chill.
Slice and serve immediately.
Notes
It is important that the tart remains chilled during un-moulding and slicing. Once you have un-moulded the tart put it back in the refrigerator and bring it out of the refrigerator only when you are ready to serve it. You might also be left with a little extra Tembeleq, enjoy it just as it is.
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