Coconut Tart

A crisp shortcrust pastry with a dense coconut filling. The top should be deeply golden, almost caramelized, while the center remains moist and rich.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 662
• Protein: 9 g
• Carbs: 62 g
• Fat: 42 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 2.7 piece Egg ( whole )
• 133.3 g White sugar ( powdered )
• 133.3 g Coconut meat ( finely grated )
• 33.3 g Minimum butter sweet ( melted )
• 0.7 piece Citrus limon (L.) Burm. f. ( zest only )
• 66.7 g Dried shredded coconut

Instructions

1. Preparing the tart base

   Preheat the oven to 180°C. Line a tart tin with the shortcrust pastry. Prick the bottom with a fork to prevent the pastry from puffing up during baking.

2. Coconut filling

   In a mixing bowl, whisk the eggs with the white sugar until the mixture is frothy. Stir in the melted butter, then the coconut flesh, the dried shredded coconut, and the lemon zest.

3. Filling and baking

   Pour the mixture onto the pastry base. Smooth with a spatula. Bake until the filling is firm to the touch and the top takes on a beautiful amber color.

Chef's tips

• Take the tart out when the top is deeply amber; that's what gives it the toasted coconut flavor.
• Let it cool completely before slicing, otherwise the filling won't be set.

Storage

Keep for 3 days at room temperature under a cake dome.