Coconut Egg White Tart

Ingredients:

Coconut base

• 3 and 1/3 cups unsweetened coconut flakes
• 3 egg whites from category CO eggs
• 1.5 cups powdered sugar
• 3/4 tsp vanilla extract

Orange filling

• 4 egg yolks from category CO eggs
• 400 gr. condensed milk
• 1/2 tsp orange oil or extract
• 1/2 cup orange juice
• Zest of 2 oranges

Preparation:

1. For the base: Preheat oven to 190°C.
   
   In a medium bowl, combine 3 1/3 cups coconut, egg whites, powdered sugar, and vanilla. Lightly press this egg white mixture into the sides and bottom of a greased 9-inch tart pan to form the crust.
2. Bake the crust until the bottom is light brown and the edges are golden brown, about 10 minutes. Let cool on a wire rack. Reduce the temperature to 325°F (160°C).
   
   For the orange filling: While the crust is cooling, combine the egg yolks, condensed milk, orange extract, butter, orange juice, and zest in a medium bowl. Spoon the filling into the cooled crust and bake until set, about 15 minutes. Cool on a wire rack, then refrigerate.