Coconut Tart
Coconut tart is a quick and easy dessert to prepare, combining the tropical flavors of coconut with the crunchy texture of the crust. This dessert will transport you to beach vacation days, perfect for impressing guests or treating yourself on the weekend. In this recipe, I will provide you with all the necessary details to achieve a delicious tart with an unmistakable taste.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 8
Ingredients:
For the crust:
- 200 g digestive or chocolate biscuits
- 100 g melted butter
For the filling:
- 200 g shredded coconut (preferably unsweetened)
- 400 ml sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pinch of salt
Preparation:
1. Start by preparing the crust. Preheat the oven to 180°C. In a food processor, crush the biscuits until you get a fine powder. If you don’t have a food processor, you can use a plastic bag and a rolling pin to crush the biscuits manually.
2. Add the melted butter over the crushed biscuits and mix well until the mixture becomes homogeneous. This will form the crunchy base of your tart.
3. Transfer the biscuit mixture to a tart pan with a removable bottom and press it evenly on the bottom and sides. Make sure it is well compacted so that it doesn’t crumble during baking. Bake the crust in the preheated oven for 10 minutes, until it becomes slightly golden.
4. Meanwhile, prepare the filling. In a large bowl, beat the eggs and gradually add the condensed milk, mixing continuously. Then, fold in the shredded coconut, vanilla extract, and a pinch of salt. Mix well to ensure an even distribution of ingredients.
5. Once the crust has cooled slightly, pour the coconut filling over it, leveling the surface with a spatula. Bake the tart in the preheated oven for 20 minutes, or until the filling is set and slightly golden around the edges.
6. Once the tart is ready, let it cool completely in the pan, then carefully remove it from the mold. You can decorate the tart with toasted coconut or whipped cream for an even more appetizing appearance.
Serving suggestions:
Serve the tart with warm chocolate sauce or a scoop of vanilla ice cream for a delicious contrast. The tropical flavors blend perfectly with the sweetness of the ice cream, creating an unforgettable dessert.
Variations:
For a fresh note, you can add grated lime or lemon zest to the filling. You can also experiment with different types of biscuits for the crust – chocolate biscuits add a decadent touch, while salty biscuits provide an interesting contrast.
This coconut tart is a simple yet impressive recipe, perfect for any occasion. Whether you prepare it for a party or just to treat yourself, the result will always be delicious. Cook with joy and savor every slice!
1. The whole egg is beaten slightly with the sugar, melted and cooled margarine is added, along with coconut and flour mixed with starch and baking powder. The dough is kneaded and refrigerated for 20-30 minutes. 2. The milk is brought to a boil, and when it starts to bubble, coconut is added, the heat is turned off, and it is left to infuse. After 10 minutes, the milk is strained and put back on the heat, along with half the amount of sugar and the 30g of butter, stirring occasionally until the sugar melts. Once it reaches boiling point, it is set aside. 3. The egg yolks are separated from the whites and beaten well with the rest of the sugar and vanilla sugar until a white foam is obtained. Gradually, flour is added to this foam, alternating with a little warm milk, mixing continuously. After incorporating all the flour, the rest of the milk is added and it is put back on low heat, stirring continuously until the cream thickens. It is removed from the heat and coconut is added, mixed well, covered with plastic wrap, and left to cool. If desired, you can beat the egg whites and incorporate them into the hot cream. 4. The dough is taken out of the refrigerator, slightly rolled out with a rolling pin (there's no need to roll it out completely, just enough to cover the bottom of the pan; the rest is easier done with your hands), then placed in a pan (22cm in diameter) and the rolling is continued using your hands. It is pricked with a fork and baked at 180°C until the edges become slightly golden. If you want, before putting it in the oven, you can sprinkle 1-2 tablespoons of coconut over the base. 5. Also in the oven, put the 2 tablespoons of coconut reserved for decoration. Spread the coconut on a baking paper/aluminum foil and bake until golden. 6. After the crust is baked and cooled, it is removed from the pan, the cream is added, and toasted coconut is sprinkled on top. Enjoy your meal! The Coconut Tart recipe was proposed by Sophie on the recipe forum.
Ingredients: 1 egg 130g melted margarine 60g sugar 2 tablespoons coconut 230g flour 3 tablespoons starch 1 teaspoon baking powder Cream: 600ml milk 1 cup of coconut (250ml cup) 200g sugar 100g flour/starch 3 eggs 1 packet vanilla sugar 2 drops almond essence 30g butter 1 tablespoon coconut 2 tablespoons coconut for decoration.
