Alexandrina’s Tart

Serves N/A
Prep Time 45 mins
Cooking 200 mins
Level medium


  • For pastry:
  • 500g Flour
  • 250g Caster Sugar
  • 250g Cubed and chilled Unsalted Butter
  • A pinch of salt
  • 2 Eggs
  • For filling:
  • 1kg Hanini Fresh Irkotta
  • 90g Plain chocolate
  • 6 tbsp Caster Sugar
  • 12 Glazed , diced Fresh cherries
  • 80g Chopped Hazelnuts
  • 7 Big serving tbsp Crumbled Bread without ring
  • 1 1/2 Lemon zest and juice
  • 400ml Fresh Milk
  • 6 tbsp Caster Sugar
  • 4 Beaten Eggs
  • 1/2 Cup Flakes Coconut
  • Topping:
  • 540 ml Heavy Whipping Cream
  • 4 tbsp Caster Sugar
  • 2 tsp vanilla essence

For the pasty, in a food processor, pulse together the flour, sugar, butter and salt. Add the beaten eggs and form a dough. Wrap this dough in cling film and place it in the fridge for about 2 hours.


For the filling, in a bowl mash the Irkotta and mix with it the chocolate, 6 tbsp sugar, hazelnuts and cherries. In another bowl mix the breadcrumbs, lemon zest and juice, milk, 6 tbsp sugar, eggs and coconut.


To assemble tart, line 2 cake tins 25cm by 18cm. Cut the pastry in two and roll each piece on a lightly floured surface. Roll it open enough to cover the bottom and sides of the tins. Prick the bottom with a fork and place the two tins in the fridge for about 30 minutes. Preheat the oven to 200c. Cover the dough bottom and sides with baking paper and weigh it down with dried beans or rice and bake for about 12 minutes. Remove the baking paper with the beans or rice and bake for another 8 to 10 minutes. Remove from the oven and let them cool a little. Trim the edges. Divide the irkotta mix between the 2 tins and spread it evenly over the pastry. Mix the bread mix and bake for another 30 to 40 minutes. Let the tarts cool completely and place them in the fridge. For the topping, whip together the ingredients for the topping until forming a thick consistency.


To decorate, cover the top of the tart with cream leaving some to do the design on top. One could also spread some crispy dried fruits or spread some melted chocolate. Keep this tart in the fridge.

Recipe by Tonia Grima

Comments are closed.