Coconut Tart
50 min
total
4
people
645
calories per serving
Ingredients
4 people
- 0.7 pcSweet shortcrust pastry (ready to use)
- 2.7 pcEgg (whole)
- 133.3 gWhite sugar (powdered)
- 133.3 gCoconut meat (finely grated)
- 33.3 gUnsalted butter (melted)
- 0.7 pcCitrus limon (L.) Burm. f. (zest only)
- 66.7 gDried shredded coconut
Method
A crisp shortcrust pastry with a dense coconut filling. The top should be deeply golden, almost caramelized, while the center remains moist and rich.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days at room temperature under a cake dome.
4.4
7 reviews
Rate this recipe:
