Transport yourself to a sun-kissed paradise with this delightful Coconut Tart recipe. This tropical dessert combines creamy coconut flavor, nestled within a buttery, flaky crust for a taste sensation that will whisk you away to sandy beaches and palm-fringed shores. Whether you’re hosting a summer soirée or simply craving a taste of the tropics, this Coconut Tart promises to delight your senses and leave you dreaming of island getaways. Join us as we embark on a culinary journey to create this irresistible treat that captures the essence of paradise in every bite.
Ingredients:
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 egg yolk
- 2-3 tablespoons ice water
For the Coconut Filling:
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened shredded coconut, toasted (for garnish)
Instructions:
1. Prepare the Crust:
In a food processor, combine the flour, shredded coconut, and sugar. Pulse a few times to mix. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of ice water. Pulse until the dough comes together. If needed, add an additional tablespoon of ice water.
Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Roll Out the Dough:
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and sides of the pan, trimming any excess.
3. Blind Bake the Crust:
Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the parchment paper and weights, then return the crust to the oven for an additional 5-7 minutes, or until lightly golden brown. Remove from the oven and let cool.
4. Make the Coconut Filling:
In a saucepan, combine the coconut milk, sweetened condensed milk, sugar, cornstarch, and salt. Whisk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract. Pour the coconut filling into the cooled tart crust, spreading it evenly with a spatula. Sprinkle the toasted shredded coconut over the top of the filling for garnish.
5. Chill and Serve:
Refrigerate the Coconut Tart for at least 2 hours, or until set. Once chilled, slice the tart into wedges and serve.
With its buttery crust and luscious coconut filling, our Homemade Coconut Tart is a taste of tropical paradise that will transport you to sun-drenched beaches with every bite. Whether enjoyed as a refreshing dessert after a summer meal or as a sweet indulgence any time of year, this Coconut Tart is sure to be a hit with coconut lovers and dessert enthusiasts alike. So treat yourself to a slice of island bliss and savor the flavors of the tropics in every heavenly bite.
