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Coconut Tart
Created by: Howcan Team
Ingredients
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 1/4 cup of granulated sugar
- 1/4 teaspoon of salt
- 1/4 cup of cold water
- 2 cups of shredded coconut
- 1 cup of sweetened condensed milk
- 1/2 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of almond extract
Instructions
- Preheat the oven to 350 degrees F.
- In a food processor, combine 1 1/2 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Pulse to mix.
- Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- Slowly add the cold water and pulse until the dough comes together.
- Press the dough into a 9-inch tart pan, covering the bottom and sides. Prick the bottom with a fork and bake for 15 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a bowl, mix 2 cups of shredded coconut, 1 cup of sweetened condensed milk, 1/2 cup of heavy cream, 1 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract.
- Pour the coconut mixture into the cooled tart shell and spread it evenly.
- Bake for 25-30 minutes, or until the coconut is golden brown.
- Allow the tart to cool completely before slicing and serving. Enjoy!
Coconut tart, a beloved dessert with a rich history, originated in the tropical regions of Southeast Asia and the Caribbean. This delectable treat features a buttery crust filled with a luscious mixture of coconut, sugar, and sometimes eggs or condensed milk. Renowned chefs like Nigella Lawson and Jamie Oliver have put their own spin on this classic recipe, adding a modern twist to the traditional dish. The best versions of this dessert can be found in local bakeries in places like Malaysia, Singapore, and Jamaica, where the use of fresh coconut is essential for an authentic flavor. For a unique alternative, consider incorporating exotic spices like cardamom or cinnamon for an extra layer of complexity.
50 min
8
320 calories
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