1 recipe of stuffed rolled oysters with jelly
1 recipe of lemon cream (from the tart with figs recipe)
For the rolled oysters:
1 cup all-purpose flour, sifted (150g)
1 teaspoon active dry yeast
3 eggs
1 teaspoon vanilla extract
1 cup grated coconut
1/4 cup water
1 cup jelly made from jabuticaba fruit (320g)
1/4 cup confectioner's sugar
1 recipe of stuffed rolled oysters with jelly
1 recipe of lemon cream (from the tart with figs recipe)
For the rolled oysters:
1 cup all-purpose flour, sifted (150g)
1 teaspoon active dry yeast
3 eggs
1 teaspoon vanilla extract
1 cup grated coconut
1/4 cup water
1 cup jelly made from jabuticaba fruit (320g)
1/4 cup confectioner's sugar
Sift the flour with the yeast
Beat the eggs with the vanilla extract until they are light and pale in color
Gradually add the grated coconut, beating well
Add the water and mix
Finally, add the sifted ingredients and mix carefully
Spread it onto a baking sheet of about 38 x 26.5 cm, greased, lined with parchment paper, and greased again
Bake in a moderate oven preheated to 180°C for about 20 minutes or until it is cooked through
Dust the confectioner's sugar evenly over the cheesecloth
Unmold the dough whole, turning it onto the cloth
Carefully remove the paper
Wrap and let cool
Unwrap and spread the jelly over the entire surface
Wrap again and cut into slices
Press the slices of rolled oysters at the bottom and sides of a tart (about 24 cm in diameter)
Fill with lemon cream
Refrigerate until serving time
Serve in 12 portions.
