For the dough: whole eggs are mixed with salt and sugar until they double in volume and become creamy. Add the coconut oil (melted), almond essence and mix at medium speed until incorporated. White flour is mixed with almond flour, starch and baking powder. Add the dry ingredients and mix with a spatula or mixer on low speed.
Grease the tart pan with oil or butter. Powder the inside of the tart with coconut well. Pour the dough into the pan and bake in the oven at 170 degrees C for 20-25 minutes. The toothpick test is done. Allow the dough to cool in the pan. The syrup is mixed with water. It doesn't take much syrup, considering that the dough is fluffy. Syrup and set aside until the cream is ready.
For the cream: gelatin is hydrated in 50 ml of cold water. Leave for 10 minutes, then dissolve on the lowest flame of the stove. Be careful not to boil it, otherwise it will lose its properties. Dissolved gelatin is mixed with coconut milk.
Cream for whipped cream mix with sugar until it starts to stick to the blades of the mixer, but NOT until it becomes hard. Add the mascarpone and continue mixing until it reaches the desired consistency. Careful!! Mixing too much leads to cutting the cream, the so-called cheese. Over the mascarpone cream add the coconut milk with gelatin. Mix lightly with a pear type. The cream is soft, this should not scare you, it will harden in the fridge. Put the cream in the pan over the dough, level it, and sprinkle coconut on top. Press a little with your palm, to better adhere the coconut flakes with cream. Refrigerate for 3-4 hours or overnight. All you have to do is decorate the tart as you like. I used Raffaello candies, flowers, flower petals and fruit.
Serve as a cake and serve with gusto. May it be useful to you !!!